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Smoked Corn on the Cob with Bourbon Butter
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Prep Time:
10 minutes
10 minutes
Cook Time:
90 minutes
90 minutes
Total Time:
160 minutes
160 minutes
Smoked summer corn with bourbon-cinnamon butter - a delectable handheld appetizer.
Ingredients:
- 8 ears fresh corn
- 1 stick butter, softened
- 1 fluid ounce bourbon whiskey
- 0.125 teaspoon ground cinnamon
- wood chips, soaked
Instructions:
- Remove and discard corn silk by pulling back the husks. Return husks over the corn and soak in water for 1 hour.
- Combine butter, bourbon, and cinnamon in a small dish, gently stir until fully mixed.
- Begin by heating up the smoker to a toasty 225 degrees F (110 degrees C).
- Spread out the corn in a single layer on wire racks before placing them in the smoker. Follow the manufacturer's instructions to add wood chips. Smoke the corn for about 1 1/2 hours, flipping halfway through, until tender.
- Remove the husks from the corn and generously apply the bourbon butter all over. Finish by sprinkling with salt.
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