Smoked Corn on the Cob

Name: Geräucherter Maiskolben
Total time: 1 h
Ingredients: 1000 g Frische Maiskolben; 60 g Weiche Butter; 8 g Meersalz; 3 g Schwarzer Pfeffer; 5 g Geräuchertes Paprikapulver; 10 g Frische Petersilie; 15 ml Limettensaft

SmokingOtherHot SmokingEasy1-1.5 hrs150-170 °CApple + Beech

Fresh corn cobs are rubbed with a spiced butter-herb mixture and slowly cooked in the smoker. The smoky aroma combines perfectly with the natural sweetness of the corn. As a side dish or snack, smoked corn is a real highlight at any barbecue party.

Ingredients(for 1 kg)

Fresh corn cobs1000 g

Soft butter60 g

Sea salt8 g

Black pepper3 g

Smoked paprika5 g

Fresh parsley10 g

Lime juice15 ml

Instructions

Preparation

15 minutes

Peel corn cobs and completely remove all silk. Mix soft butter with salt, pepper, paprika, chopped parsley, and lime juice to make a herb butter. Generously apply herb butter to all corn cobs.

Smoking

1-1.5 hours

Preheat smoker to 150-170 °C. Place corn cobs directly on the smoking rack. Use apple and beech wood chips. After 30 minutes, turn the corn cobs and brush with remaining herb butter. Continue smoking until the kernels are golden yellow and slightly caramelized.

Serving

5 minutes

Remove corn cobs from smoker and serve immediately. Brush with fresh herb butter and season additionally with chili or lime salt as desired. Enjoy hot.

Pro Tip

Soak corn cobs in salted water for 30 minutes before smoking if the husks are retained, to prevent the husks from burning.

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