Have you tried smoked corn on the cob? It’s seriously one of the easiest side dishes for your next barbecue and you may never have corn prepared any other way again.
Really want to impress your friends this weekend? Sure, you are the grill master, whipping up briskets and pork for everyone to salivate over while the all stand around with a good brew in hand chatting up the local scores and work drama. It makes you the king of the weekend barbecue, and that is a fun place to be. But are you ready to show them you are a diverse and wise barbecue leader? That you can do more than master the smoke ring on a fine cut of beef?
A few weeks back, I had the chance to hang out with the Char-Broil crew at one of their pop-up event’s #CharBroilNights just outside of Charlotte, North Carolina. They challenged a full roster of catering chefs to whip up a menu plan using only their grills, electric, gas, and charcoal. And while all the recipes were on point, one really caught my eye. Chef Jon of La-Tea-Da’s Catering was throwing down on some Mexican inspired street corn in a way I hadn’t seen done yet. He’d pulled back the husks and was smoking it in the electric smoker.
Never again will I boil my corn. A nice char from the coals is perfect before slathering it in a bit of flavored butter or spices, but I had yet to see smoking it. I got home and immediately gave it a go. It’s the kind of recipe that really rounds out your grilling prowess, and proves that you are more than just a weekend warrior, but that you understand how to balance more than just the main dish over the heat.
Smoked Corn On the Cob – Aka Smoked Elote
- 6 ears of corn
- ¼ cup mayo
- ¼ cup sour cream
- 1 handful basil or cilantro fresh and chopped
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and Pepper
- 2 oz spicy chipotle cheese shredded
- 1 lime sliced
- Prep your smoker for two to three hours around 200 degrees with a mild wood.
- Carefully fold husks back on the corn and remove the silk. Tie the husks together around the bottom and arrange the corn in your smoker.
- Smoke for two to three hours. The corn will have a nice char in some spots.
- Meanwhile, whisk the mayo, sour cream, basil, paprika, cumin, and salt and pepper to taste in a bowl.
- Remove from smoker and chop in half for fun portions if desired.
- Using a cooking brush, immediately slather the hot corn with the mayo mixture.
- Sprinkle with cheese and serve with sliced limes for garnish.