Smoked Corn on the Cob with Jalapeño Cilantro Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
