Smoked Corn on the Cob

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?

This recipe was created as part of my ongoing partnership with Char-Broil however, it’s delicious and you should try it.

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.

Raise the bar and bring on the sides.