Smoked Corn On The Cob

You really can't go wrong with corn. We love it in salads, baked with cream, or fried Southern-style. But Smoked Corn On The Cob? It's next-level delicious, and perfect with baked ribs and potato salad for a casual backyard BBQ.

We don't need to tell you that corn on the cob is nothing without butter. Rather than slather the ears with plain variety, you'll make a quick compound butter flavored with garlic, cilantro, and jalapeño. If you want to be fancy, you can scrape the butter onto a piece of parchment or wax paper and roll it up into a log. 

Here's how to do it: Scoop the mixed butter onto a piece of parchment or wax paper and fold one end of the paper over the butter. Hold a baking sheet or ruler against the top piece, then pull on the lower sheet of paper to squeeze the butter into a uniform log. Twist the ends of the parchment paper  and refrigerate until hard then slice when ready to use. Then, cut off coins of the butter to melt on the grilled cobs. It's pretty, we promise.

This flavorful and healthy way to grill corn on the cob doesn't require a smoker. Instead, you'll infuse the corn with wood smoke using a clever foil packet of wood chips and a grill. Basically, you can get the flavor of a smoker without needing the expensive gadget. (Wood chips of all varieties can be bought easily online and even in some well-stocked supermarkets.)

Before grilling, you'll give the ears of corn a good soak so that the husks can soak up water. This allows them to dry out—not burn—while on the grill and protects the kernels from burning while still allowing them to absorb the smoky flavors.