Description
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
- ⅛ teaspoon ground cinnamon
- wood chips, soaked
- salt to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 40 mins
Servings: 8