Sweet corn gets a smoky char and a butter and lime finish that makes it disappear fast off any spread. This is the kind of side that turns a simple cookout into something people remember. Simple ingredients, big payoff.
Servings: 6
Smoker Temp: 250°F
Smoke Time: about 1 hour
Ingredients
- 6 ears corn, husks and silk removed
- 1/4 cup butter, melted
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, zested and juiced
- 1/4 cup cotija cheese, crumbled (optional)
- Fresh cilantro, chopped, for garnish (optional)
- Fruit wood chunks (apple or pecan work well)
Instructions
- Prep the corn. Pat the ears dry and brush lightly with a portion of the melted butter.
- Smoke. Preheat your smoker to 250°F with fruit wood loaded. Place corn directly on the rack and smoke, turning occasionally, until kernels are tender and lightly charred.
- Finish the butter. Mix the remaining butter with chili powder, smoked paprika, and lime zest.
- Glaze and serve. Brush the smoked corn with the seasoned butter, squeeze fresh lime juice over top, and sprinkle with cotija and cilantro if using.
Notes: For extra char, give the corn a few minutes directly over higher heat at the end if your setup allows it.
