Smoked Corn

By MC042561

Make your summer corn about more than just salt and butter. Give it a new spin by smoking over hickory chips and season with thyme butter.

Ingredients

• Ingredients
• Hickory wood chips
• 1/2 cup butter, softened
• 2 tablespoons chopped fresh thyme
• 8 ears fresh corn with husks

Preparation

Step 1

Preparation
Soak wood chips in water at least 30 minutes.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Stir together butter and thyme.

Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Rub corn with butter mixture. Pull husks back over corn.

Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place corn on upper food rack; cover with smoker lid.

Cook 30 to 40 minutes. Remove from smoker, and let stand 10 minutes. Pull husks back, and serve.