For an extra layer of flavor, try adding a pinch of cayenne pepper to the lime-paprika butter. If you don't have a smoker, you can grill the corn using the same method. Just be sure to soak the wood chips and add them to the grill in a smoker box or aluminum foil pouch. Leftover lime-paprika butter is delicious on grilled chicken or fish.
Smoked Corn on the Cob
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME3 hrs 10 mins
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SERVING4 People
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VIEWS15
Transform ordinary corn on the cob into a smoky masterpiece! Infused with the rich flavors of mesquite and topped with a vibrant lime-paprika butter, this recipe elevates a summer staple to new heights of deliciousness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol15 mg
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Fiber3 g
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Protein3 g
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Saturated Fat4 g
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Sodium247 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Corn and Wood Chips: Gently peel back the corn husks, remove the silks, and then pull the husks back up around the corn. In a large pot, submerge the corn in cold water, ensuring the husks are fully saturated. Soak for at least 2 hours, or up to 4 hours. (Prep Time: 5 minutes, Soak Time: 120-240 minutes)
02
StepSoak the Wood Chips: In a separate bowl, soak the mesquite wood chips in water for at least 30 minutes. This will prevent them from burning too quickly and create a flavorful smoke. (Prep Time: 2 minutes, Soak Time: 30 minutes)
03
StepPreheat and Smoke the Corn: Preheat your smoker to 250°F (120°C). Drain the corn and gently shake off excess water. Arrange the corn in a single layer on the smoker racks. Add the soaked and drained wood chips to the smoker according to the manufacturer's instructions. Smoke for 60 to 75 minutes, or until the corn is tender and slightly charred, rotating the corn halfway through. (Prep Time: 5 minutes, Cook Time: 60-75 minutes)
04
StepPrepare the Lime-Paprika Butter: While the corn is smoking, whisk together the melted butter, cilantro, lime zest, lime juice, and smoked paprika in a small bowl. (Prep Time: 5 minutes)
05
StepServe: Once the corn is cooked to your liking, carefully peel back the husks completely. Brush generously with the lime-paprika butter and season with sea salt and freshly ground black pepper to taste. Serve immediately and enjoy the explosion of smoky, citrusy flavor! (Prep Time: 2 minutes)
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Anjali Hoeger
Jun 21, 2025This recipe is a game-changer! I never thought smoked corn could taste so good. The lime-paprika butter is the perfect complement.
Janae Roob
May 31, 2025The smoking time was perfect for me. The corn was tender and juicy with just the right amount of smoky flavor. Thanks for sharing!
Jada Powlowski
May 20, 2025I followed this recipe exactly, and the corn was amazing! My family loved it. I will definitely be making this again.