Smoked Corn on the Cob with Bourbon Butter Tasty Recipes

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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 :

• 8 ears fresh corn
• 1 stick butter, softened
• 1 fluid ounce bourbon whiskey
• 1/8 teaspoon ground cinnamon
• wood chips, soaked
• salt to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H40M

• 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.

Notes :

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