Corn on the cob seasoned with garlic, cayenne, and olive oil then smoked low and slow in the husk for 1.5 hours. Can also be grilled. A summer BBQ favourite. Get the recipe.
Sweet corn smoked low and slow in the husk with a bold garlic and cayenne seasoning — an incredible side dish for any barbecue. Can also be grilled if you don’t have a smoker.
Ingredients
- 4 corn cobs
- 1 tbsp garlic powder
- 1 tbsp cayenne pepper
- 2 tsp salt
- 2 tsp pepper
- Olive oil
Instructions
- Combine garlic powder, cayenne, salt, and pepper in a small bowl and mix well.
- Peel one outer husk leaf off each corn cob to use later for tying.
- Carefully peel back the remaining husks from each cob without tearing them off. Remove all the silk.
- Return husks to their natural position around the corn.
- Soak the corn and the reserved tying husks in water for 1–2 hours.
- Remove corn from water and pat dry with paper towel.
- Peel back husks and drizzle olive oil generously over the exposed corn.
- Sprinkle the seasoning mix evenly over the oiled corn.
- Return husks to their natural position and tie closed with the reserved husk strips.
- Place in a 220°F smoker and smoke for 1-1/2 hours.
Notes
No smoker? Grill over medium-high heat for about 20 minutes, turning regularly, until husks are charred and corn is tender.