Smoked Corn

Type of Smoking: Hot/Warm Smoking Recommended

Temperature: Moderate indirect heat

Time: Smoking time typically ranges from about 40 to 50 minutes.

1. Prepare the Corn: Remove the husks and silk from the corn, leaving the stalk intact.

2. Rinse the Corn: Wash the corn thoroughly to remove any remaining silk.

3. Soak the Corn: Before smoking, soak the corn in water for about 30 minutes. This helps prevent the corn from drying out during smoking.

4. Preheat for Hot/Warm Smoking: Preheat your smoker for hot or warm smoking. Place the soaked corn in the smoker. Smoking time can vary from 30 minutes to 1 hour, depending on the desired smokiness and tenderness. Adjust the cooking time as needed while monitoring the corn's progress.

5. Add Smoke Flavor: You can achieve various flavors by using different types of wood chips or chunks for smoking.

6. Check Doneness: The corn is ready when it becomes tender and develops a slight char. You can test the tenderness by poking the corn with a fork or gently squeezing it.

Recommended Smoking Chips

• Hickory Chips: Hickory smoking chips provide a rich, smoky flavor that pairs well with smoked meats and vegetables. They complement the unique sweetness of corn.

• Maple Chips: Maple smoking chips offer a sweet aroma and mild smoky flavor. They enhance the natural sweetness of corn and create a balanced taste.

• Oak Chips: Oak smoking chips have a relatively neutral flavor that works well with various ingredients. They can accentuate the flavor of corn while adding a smoky touch.

• Fruitwood Chips: Smoking chips made from fruit trees are also popular. Apple, cherry, pecan, and other fruitwood chips can impart a subtle sweetness to corn when used for smoking.

Recipes with Smoked Corn