Smoked Corn Recipe. Trim off about 1 inch from end to end of the cob (the end that the silk is showing). Place the beef in the smoker and let it cook for about 3 hours.
Smoke the corn for 2 hours, until the top kernels begin to take on slight color. Place the beef in the smoker and let it cook for about 3 hours. This recipe exalts corn and pairs well with vegetables, grilled meats, fish, salads, and everything else you'd want to eat in the summertime!
Place the beef in the smoker and let it cook for about 3 hours. Place foil packet with wood chips over coals or lit burner; After the corn is smoked, top it with thyme butter for a fresh herb.
You can also keep this corn extra simple and season with salt and pepper instead of the sweet rub. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). This smoked jalapeno cheddar creamed corn is not your grandma’s creamed corn, but it just might be a new family favorite.
Using your favorite flavor of wood chips, smoke the corn at 275 degrees for 2 hours, or just until the corn starts to turn golden brown. In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Cover and cook 30 minutes.
Close lid, and heat until smoke starts to fill grill. Cover the pan tightly with foil and place it back in the smoker. When the corn is smoked, remove it from the smoker and place on a platter or plate.
Once the meat reaches an internal temperature of 160°, remove it from the smoker and place it in a deep foil pan. Prepare smoker to 225 degrees fahrenheit. It’s a rich, comforting side dish that’s a great addition to your dinner menu.
