How to Make Oven Corn On The Cob Recipe

Smoked Corn On The Cob With Bourbon Butter

Preheat oven to 425 degrees f.

Recipe Summary Smoked Corn On The Cob With Bourbon Butter

Sweet summer corn is lightly smoked and covered in a subtle, yet delicious bourbon-cinnamon butter. If you already have other foods going in your smoker at a higher temp, throw the corn in - just reduce the time slightly. I like using maple or fruit woods, but for a smokier flavor, use hickory or mesquite.

Ingredients | Oven Corn On The Cob Recipe

8 ears fresh corn

1 stick butter, softened

1 fluid ounce bourbon whiskey

⅛ teaspoon ground cinnamon

wood chips, soaked

salt to taste

Directions

Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.

Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.

Preheat the smoker to 225 degrees F (110 degrees C).

Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.

Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

Info | Oven Corn On The Cob Recipe

prep: 10 mins cook: 1 hr 30 mins additional: 1 hr total: 2 hrs 40 mins Servings: 8 Yield: 8 ears

TAG : Smoked Corn On The Cob With Bourbon Butter

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