Smoked Corn – Cobs with Butter-Chili Glaze
Juicy corn cobs are hot-smoked and coated with a spicy butter-chili glaze for an intensely smoky summer dish.
Ingredients(for 0.5 kg)
Instructions
Soaking
30 Min.Submerge corn cobs with husks in salted water and soak for 30 minutes. Remove, drain and fold back the outer husks to remove the silk threads.
Butter-chili glaze
10 Min.Melt butter, stir in chili flakes, lime juice and sea salt. Brush the mixture onto the exposed corn kernels and fold the husks back over.
Smoking
60-75 Min.Set smoker to 130-150°C and add apple and cherry wood. Place corn cobs on the grate and smoke for 60 to 75 minutes until husks are browned and kernels are tender.
Finishing
5 Min.Fold back the husks, brush again with remaining butter-chili glaze, sprinkle with fresh coriander and serve immediately.
Pro Tip
For maximum smoke flavor, pull back the outer husks before smoking, remove the silk threads and fold the husks back in place – this lets smoke penetrate deeply while the husks still protect the corn from drying out.
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