FOOD NEWS
Smoke Corn On The Cob And Kick Off Barbecue Season Right
BY LUNA REGINA
When corn is smoked, a smoky undertone lingers after the initial sweetness has settled, evoking that signature scent greatly adored in barbecue food.
Corn is also often coated in butter, giving it an irresistible aroma. With spices and herbs sprinkled all over, you may also detect fragrant, spicy, savory, or peppery hints.
Peel the corn's husks, remove the silk, butter and season it, and lay them over the smoker rack and smoke it with the lids closed for 50 minutes to a little bit over an hour.
Halfway through, flip the corn and brush it with butter. Cooking time varies, but once the kernels are tender and slightly charred, you can remove the corn from the smoker.