Butter-brushed smoked corn without husks
New measured six-ear batch adapted from FOOD-038 and CHAT-0308's unmeasured technique; the timing range and no-husk moisture controls are retained.
- YIELD
- 6 side servings
- PREP / WAIT
- 10 minutes
- COOK
- 45–75 minutes
Ingredients
- 6 ears corn, completely shucked
- 3 tbsp unsalted butter, melted
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 2 tbsp finely grated Parmesan (optional, for serving)
Method
- Heat smoker to 250°F. Rinse corn and pat dry. Stir butter, salt, pepper and optional garlic powder together.
- Brush corn with half the butter mixture. Put on the grate or loosely wrap in foil for the first 25–30 minutes if the smoker runs dry.
- Smoke 45–75 minutes, rotating every 15–20 minutes and brushing with the remaining butter. Remove foil for the second half if used.
- Check a kernel: it should be tender and juicy when bitten, with no hard raw center. For char, transfer to a hot grill for 2–4 minutes, turning often. Add optional Parmesan and serve.
Notes & storage
- When smoking with chicken, keep corn above and away from raw drips and use separate tongs. Thin chicken breasts may finish before the corn.
- For the mixed chicken-and-corn meal in CHAT-0308, start drumsticks first, add corn with roughly an hour left, and use each chicken piece's measured endpoint rather than a single shared timer.
- Cool and refrigerate leftovers promptly at 40°F or below; use within 3–4 days.