Smoked Corn On The Cob With Chile Butter
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
SaltDirections:
1
Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom
2
Fit the drip pan in the smoker and pour 1/2 cup water into the pan
3
Position the rack on top and place the ears of corn on it
4
Close the lid and place the smoker over high heat
5
When smoke begins to appear, reduce the heat to medium
6
Cook for 20 minutes, or until tender
7
If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out
8
Serve with Chile Butter, salt, and pepper
9
Blend the chile powder with the butter until light and fluffy
10
Season the butter with salt and pepper, to taste