I know this is prolly really simple, but I have ??? not a freeking clue ??? how to do it and I haven't found many recipes or guidelines on the subject. I'm trying pork spareribs for the first time tomorrow and some smoked corn on the cob would just make it sing.
Just need some guidelines like temperature, rack position, time and what's this about pre-soaking - necessary?
My apologies to the group in advance for my n00bness but mama really loves corn on the cob and if I pull this off it just might help me justify the money I spent on the Bradley ;D
I take the corn and pull the husk back just enough to remove all the corn silk. Then put the husk back and put in the smoker for about 2 -3 hours. I usually put it on the upper racks.
If its anything like doing it on a BBQ than just soak them with the husk on for an hour. The soaked husk will steam the corn. Not sure if you will get smoke flaver by doing it in a smoker but you should. Do my corn on the BBQ all the time when out camping, just have to keep an eye on it after the husk drys out
Thanks! Any idea what sort of temperature I should cook em at?
Here is a slightly different method:
Smoked Corn on the Cobb (http://www.susanminor.org/forums/showthread.php?497-Smoked-Corn-on-the-Cob)
Ooh - bacon on corn? That sounds awesome!
Thanks for this, didn't know it would take that long to cook.
All I've got to say is for those of you that haven't tried it, you absolutely must try smoked corn on the cob! Even if you don't do anything special to it like seasonings or spices - ;D IT IS FANTASTIC! ;D
Even better the next day if you're fortunate enough to have leftovers. I just cant wait for sweet corn to come in season this year!
Quote from: devo on March 06, 2011, 06:09:53 AM
If its anything like doing it on a BBQ than just soak them with the husk on for an hour. The soaked husk will steam the corn. Not sure if you will get smoke flaver by doing it in a smoker but you should. Do my corn on the BBQ all the time when out camping, just have to keep an eye on it after the husk drys out
You DO get plenty of smoky goodness in the corn even with the husks on - Smoked mine over Hickory along the spareribs I was cooking yesterday for almost 2 hours and it came out AWESOME!
Reboot, when you ain't smoking (or don't feel like smoking the corn)...
Here's the best way to fix (regular-non-smoked) fresh corn on the cob...
(I know everybody's great granny might have boiled it all day, but that's the best way to ruin it.)
That just boils out the sweet, juicy flavor that corn is supposed to have.
Furthermore, there's no sense in draggin out one of momma's pots just to make inferior, mushy corn.
Anyhow...
First, husk it and clean it good under running water with a corn brush.
(if you ain't got a corn brush -- get one! It's a dandy tool.)
Then roll each ear up in a paper towel and put 'em in the NUKER.
Give 'em 1-2 minutes on high at a time, rolling over and rearranging until they're steaming hot.
Butter 'em and eat 'em.
In great granny's defense --- she didn't have a nuker.
Awrighten.
Don't bother deep frying it... ::) ::)
I have had deep fried corn and it ain't all that. Now I like it husk on and roasted or cooked in TBE/SRG then butter it and serve!