Today, I’ve got a smokin’ hot topic for you – how to whip up the most mouthwatering Masterbuilt smoked corn on the cob. Trust me, once you’ve tried this, you’ll wonder how you ever lived without it! So, let’s fire up that grill and get to it!
How to Make Smoked Corn on the Cob on Masterbuilt
Alright, folks, here’s the lowdown on crafting the perfect smoky corn on the cob. It’s a game-changer, I promise you that!
- Prep the Corn: Start with some fresh, juicy ears of corn. Husk ’em and give ’em a good rinse. We want ’em squeaky clean, don’t we?
- Seasoning Dance: Now, let’s get down to business with the seasonings! I’m talkin’ a blend of butter, garlic, paprika, and a sprinkle of chili powder for that extra kick. Slather it on each ear – don’t be shy, we want flavor in every bite!
- Fire Up the Masterbuilt: Set your Masterbuilt smoker to 225°F (about 107°C). Now, ain’t that a precise temperature?
- Smoke ‘Em Up: Place your corn directly on the rack and let the magic happen. Close the lid and let those hickory or applewood chips work their smoky charm. It’ll take about an hour. Just enough time to get those taste buds tingling!
- Flip and Sizzle: Halfway through, give those cobs a flip. We want an even char, folks!
- Check for Bliss: After that hour’s up, do a little taste test. Is the corn tender? Is it kissin’ the edges of caramelized perfection? If so, you’re ready to roll!
- Serve ‘Em Up: Plate ’em and sprinkle some fresh cilantro or parsley for a pop of color. Now, who’s hungry?
Corn on the Cob Seasonings: Spice it Up!
Now, let’s talk flavors, folks. Sure, butter and salt are classic, but why not shake things up a bit? Try these out for size:
- Parmesan and Herb: A sprinkle of grated Parmesan and some fresh chopped herbs for an Italian twist.
- Lime and Chili: Zest up your corn with a lime squeeze and a chili powder dusting for a tangy, spicy kick.
- Honey Butter Bliss: Drizzle some honey over your buttered corn for a sweet, sticky treat.
Now, let’s get into the nitty-gritty of making sure your corn turns out just right:
- Soak It Up: Before you toss those cobs on the smoker, give ’em a good soak in water for about 30 minutes. It’ll keep ’em from drying out.
- Experiment with Wood Chips: Different woods bring different flavors. Mesquite for a bold punch, cherry for a sweet kiss – play around and find your perfect match!
- Get Creative with Butter: Swap out regular butter for a flavored one. Garlic butter, anyone? Your taste buds will thank you.
What to Serve
Now, let’s talk pairings. This corn is versatile and can complement a whole bunch of dishes:
- Barbecue Brisket: The smoky notes of the corn play perfectly with a tender, juicy brisket.
- Grilled Shrimp: For a lighter option, serve with some zesty grilled shrimp. Surf ‘n’ turf, anyone?
- Summer Salad: Toss together a fresh salad with tomatoes, cucumbers, and a zingy vinaigrette. The corn adds a lovely sweetness.
Got leftovers? No worries! Wrap ’em up tight in some foil and pop ’em in the fridge. When you’re ready for round two, throw ’em back on the grill for a quick reheat. Easy peasy!
That’s it, folks! A step-by-step guide to achieving corn-on-the-cob nirvana with a Masterbuilt twist. I hope you give this recipe a whirl and let me know how it turns out. Remember, every backyard chef puts their own spin on things, so don’t be afraid to get creative!
Finally, from the bottom of my heart and my taste buds, thank you for joining me on this smoky adventure. Until next time, keep grillin’ and chillin’!
Masterbuilt Smoked Corn On The Cob
Discover the secret to perfecting Masterbuilt smoked corn on the cob with this irresistible recipe. Get ready for a mouthwatering experience like never before.
- 6 ears of fresh corn husked and cleaned
- 1/2 cup 1 stick unsalted butter, softened
- 4 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Preparing the Corn
- Start by preparing your ears of corn. Remove the husks and silk strands, leaving you with clean cobs.
- Combine the softened butter, minced garlic, paprika, chili powder, and a pinch of salt and pepper in a small bowl. Mix well until you have a smooth, flavorful buttery mixture.
- Take each ear of corn and generously slather it with the seasoned butter mixture. Make sure to coat all sides evenly. Set the prepared corn aside.
Setting Up the Masterbuilt Smoker
- Fire up your Masterbuilt smoker and set the temperature to a precise 225°F (about 107°C). This is the sweet spot for smoking corn on the cob to perfection.
- While the smoker heats up, soak your wood chips in water for about 30 minutes. This will ensure they smolder and release that delicious smoke.
Smoking the Corn
- It's time to smoke the corn once the smoker is ready and the wood chips are soaked. Place the seasoned corn directly onto the smoker's rack. Make sure there's some space between each cob for even smoking.
- Close the lid of the smoker, and let the hickory or applewood chips work their smoky magic. Maintain the temperature at 225°F (107°C) and smoke the corn for approximately 1 hour. This slow, steady heat infuses the corn with that unmistakable smoky flavor.
- Halfway through the smoking process, use tongs to carefully flip the corn cobs. This ensures an even and beautiful char on all sides.
Checking for Perfection
- After the hour is up, do a taste test. Your goal is tender, slightly caramelized corn. Congratulations—you're ready to indulge in your smoky creation if it's reached that point!
Serving Up the Goodness
- Transfer the smoked corn on the cob to a serving platter. For a finishing touch, sprinkle some fresh cilantro or parsley over the top. This adds a burst of color and an extra layer of flavor.