Description
Tender smoked corn on the cob brushed with garlicky butter, dusted with paprika, and finished with Parmesan and parsley for a bold and irresistible BBQ side.
Ingredients
Units
Scale
- 9 ears corn, husked
- 1 cup salted butter, melted
- 3 garlic cloves, minced
- 1/2 tsp paprika
- 1 pinch salt
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your smoker to 225°F (107°C).
- In a small bowl, mix melted butter with minced garlic, paprika, and a pinch of salt.
- Brush the corn ears generously with the garlic butter mixture.
- Place the corn directly on the smoker grates.
- Smoke for 45–60 minutes, rotating occasionally, until kernels are tender and smoky.
- Remove and immediately sprinkle with grated Parmesan and fresh parsley.
- Serve hot for maximum flavor.
Notes
- Soak corn in water for 15 minutes before smoking for extra moisture.
- Use pecan or applewood chips for a mild smoky flavor.
- Double the garlic butter for dipping on the side.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
