Smoked Corn on the Cob with Jalapeño Cilantro Butter Recipe

Introduction

Smoked corn on the cob is a delicious twist on a classic summer favorite. The smoky flavor infuses the kernels while a spicy, herby garlic butter adds a perfect finishing touch. It’s simple to prepare and sure to impress at your next cookout.

Ingredients

• 6 ears of corn, husks on
• 1/2 cup (1 stick) butter, softened
• 1 Tbsp. minced jalapeño
• 1 Tbsp. finely chopped cilantro
• 1 clove garlic, grated or minced
• Kosher salt
• 2 cups mesquite wood chips
• Flaky sea salt, for garnish

Instructions

1. Step 1: Fill a large pot or bowl with water and submerge the corn. Soak for at least 30 minutes to prevent the husks from burning on the grill.
2. Step 2: In a small bowl, mash together the softened butter, jalapeño, cilantro, garlic, and ½ teaspoon kosher salt with a rubber spatula. Cover and refrigerate until ready to serve.
3. Step 3: On a 16-inch square piece of heavy-duty aluminum foil, place the mesquite wood chips in the center. Fold one side of the foil to cover the wood, then fold over the other side. Fold each end to seal completely. Prick the packet about 15 times with a fork to allow smoke to escape.
4. Step 4: Place the foil packet over a burner on the grill and close the lid. Preheat the grill to medium heat until the wood chips begin to smoke.
5. Step 5: Place the soaked corn on the grill, cover, and cook, turning every 5 minutes. Continue grilling until the husks have grill marks on all sides, about 20 minutes total.
6. Step 6: Remove the corn from the grill and let cool for 5 minutes. Carefully discard the husks and silk. Serve each ear with a generous spread of the garlic butter and a sprinkle of flaky sea salt.

Tips & Variations

• For a milder flavor, reduce or omit the jalapeño from the butter mixture.
• Try swapping cilantro for fresh parsley or basil for a different herbal note.
• Soaking the corn longer (up to 1 hour) helps keep the husks moist and prevents burning.
• If you don’t have mesquite wood chips, hickory or applewood chips make great substitutes for smoking.

Storage

Store leftover smoked corn in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or in the oven to preserve the smoky flavor. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Fresh corn with husks works best for smoking and grilling, as the husks protect the kernels and add flavor. Frozen corn won’t achieve the same smoky effect.

How do I know when the wood chips are ready?

The wood chips are ready when they begin to smoke steadily. This smoke infuses the corn with that signature flavor, so wait until you see smoke before adding the corn to the grill.

Smoked Corn on the Cob with Jalapeño Cilantro Butter Recipe

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This recipe for Smoked Corn On The Cob combines the natural sweetness of corn with a smoky flavor from mesquite wood chips, enhanced by a spicy, herbaceous garlic jalapeño butter. The corn is soaked, grilled in its husk for smoky char marks, and served with a flavorful compound butter and flaky sea salt for the perfect summer side dish.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Corn and Wood

• 6 ears of corn, husks on
• 2 cups mesquite wood chips

Garlic Jalapeño Butter

• 1/2 cup (1 stick) butter, softened
• 1 Tbsp. minced jalapeño
• 1 Tbsp. finely chopped cilantro
• 1 clove garlic, grated or minced
• 1/2 tsp kosher salt

To Serve

• Flaky sea salt, for garnish

Instructions

1. Soak the Corn: Fill a large pot or bowl with water and submerge the ears of corn completely, allowing them to soak for at least 30 minutes. This helps to keep the husks moist for grilling and prevents burning.
2. Prepare the Garlic Jalapeño Butter: In a small bowl, combine the softened butter with the minced jalapeño, finely chopped cilantro, grated garlic, and 1/2 teaspoon kosher salt. Mash and mix well with a rubber spatula until fully incorporated. Cover and refrigerate until ready to serve.
3. Make the Wood Chip Packet: On a 16-inch square of heavy-duty aluminum foil, place the mesquite wood chips in the center. Fold one side up completely covering the wood chips, then fold over the other side. Fold both ends tightly to seal the packet. Using a fork, prick about 15 holes in the foil to allow the smoke to escape while grilling.
4. Heat the Smoker Packet: Place the foil packet directly over a burner on the grill. Close the grill lid and preheat the grill to medium heat, allowing the wood chips to start producing smoke.
5. Grill the Corn: Once the grill is hot and smoking, place the soaked ears of corn on the grill grates with the husks still on. Close the grill lid and cook, turning the ears every 5 minutes to ensure even cooking and grill marks on all sides, for a total of approximately 20 minutes.
6. Serve: Remove the corn from the grill and let it cool for about 5 minutes. Carefully peel away and discard the husks and silk. Serve the corn hot with the prepared garlic jalapeño butter spread on top, and sprinkle with flaky sea salt to taste.

Notes

• Soaking the corn husks prevents them from burning too quickly and helps retain moisture inside the corn while grilling.
• The mesquite wood chips impart a distinctive smoky flavor, but you can substitute with hickory or applewood chips if desired.
• Adjust the jalapeño amount according to your preference for heat.
• Be cautious when removing the husks after grilling, as they will be hot and steamy.
• This recipe works well on gas or charcoal grills.

Keywords: smoked corn on the cob, grilled corn, mesquite smoked corn, garlic jalapeño butter, summer side dish, BBQ corn