Pit Boss Corn On The Cob

Hey there, fellow foodies and grill masters! Today, I’ve got a smokin’ hot topic for you: Pit boss corn on the cob! Oh, let me tell you, this delicious dish has taken my backyard barbecues to a whole new level. So, grab your apron and your tongs, ’cause we’re about to embark on a flavor-packed journey!

How to make Pit Boss Corn on the cob

Alright, let’s get down to business and whip up some smoky goodness. Here’s a quick rundown of how to make this heavenly treat:

1. Prep the Corn: Start by peeling back the husks, but don’t go all the way! Leave ’em attached at the base, like a little leafy handle. Then, remove those pesky silks. Nobody wants to floss their teeth with corn silk, right?
2. Soak the Corn: Now, throw those cobs in a bowl of water and let ’em soak for about half an hour. They deserve a little spa treatment before they hit the fiery grill!
3. Choose the Perfect Wood Chips: Ah, the key to infusing that smoky essence! Mesquite, hickory, or applewood are my go-to choices. But hey, feel free to experiment and find your flavor groove.
4. Fire Up the Grill: Get that pit boss grill smokin’ hot! Set it up for indirect heat, around 225°F to 250°F (107°C to 121°C). We’re slow and low here, folks.
5. Corn Meets Grill: Place the soaked corn directly on the grill grates, nestled between the coals and wood chips. Now, close that lid and let the magic happen for about 30-40 minutes. Turn the cobs occasionally so they get that even smoky love.
6. The Reveal: Ta-da! You’ve got yourself some beautifully smoked corn on the cob. It should have a lovely charred look and an aroma that’ll make your neighbors jealous!

Best wood chips/pellets to use

Now, let’s talk wood chips, the secret weapon of pit bosses! The right choice can take your corn on the cob from “meh” to “WOWZA!”

• Mesquite: If you like bold and robust flavors, mesquite is your amigo. It adds a deep, smoky taste that’ll have your taste buds dancing the salsa!
• Hickory: Ah, the classic hickory, a crowd-pleaser indeed. It’s got a slightly sweet touch, perfect for those who want a balanced, flavorful bite.
• Applewood: Calling all sweet tooths (sweet teeth?)! Applewood offers a delicate sweetness that pairs oh-so-perfectly with corn’s natural sugars.

Remember, there’s no wrong choice here, so mix it up and find your corn soulmate!

Making the butter sauce

Alright, folks, we can’t just leave our smoky corn naked! Time to whip up a lip-smackin’ butter sauce to drizzle all over that goodness!

Ingredients:

• 1/2 cup (1 stick) of unsalted butter, melted
• 2 tablespoons of fresh lemon juice
• 1 teaspoon of garlic powder
• A pinch of salt and black pepper
• Finely chopped fresh herbs

Instructions:

1. Melt that butter in a saucepan or microwave. Butter makes everything better, am I right?
2. Stir in the lemon juice, garlic powder, herbs, salt, and pepper. Boom! You’ve got yourself a butter sauce that’ll make angels sing.

How to serve

Alright, amigos, you’ve nailed the corn and butter sauce combo, but let’s not stop there! Here are some mouthwatering ideas to take your corn feast to the next level:

1. Mexican Street Corn: Oh, the glorious elote! Slather that buttery goodness all over your smoked corn, then sprinkle with crumbled cotija cheese and a dash of chili powder. Pure perfection!
2. Parmesan Pizzazz: Roll your smoked corn in some grated parmesan cheese and drizzle with a little balsamic glaze. It’s like a flavor explosion in your mouth!
3. Herb Lover’s Dream: After grilling, brush your corn with some herb-infused butter (think parsley, thyme, and rosemary). It’s like a herb garden party on your plate!

What to do with leftovers

Now, don’t you dare let any of that leftover corn go to waste! Here are some genius ways to give those cobs a second life:

• Corn Chowder: Shave the corn off the cob and throw it into a creamy, dreamy corn chowder. It’s a hug in a bowl!
• Corn Salsa: Dice up the corn, mix it with some fresh tomatoes, onions, cilantro, lime juice, and a splash of hot sauce. Hello, irresistible salsa!
• Corn Fritters: Turn your smoked corn into a batter and fry ’em up as delightful fritters. Dip ’em in a zesty sauce, and you’ll be in fritter heaven!

Well, there you have it, folks! Pit boss corn on the cob, a true superstar of backyard barbecues. From soaking the cobs to choosing the perfect wood chips, we’ve covered it all. And those buttery sauces and creative serving ideas? Oh, be still, my grilling heart!

I hope you’ve enjoyed this flavorful journey with me, and I genuinely thank you for joining in on the corny fun! Remember, never be afraid to get adventurous in the kitchen and try new things. And, as always, keep that grill smokin’, your heart full, and your taste buds dancing!

Until next time, happy grilling, and “corngratulations” on becoming a pit boss pro!

Catchphrase: “Keep calm and grill on!”

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Pit Boss Corn On The Cob

Discover the secret behind the perfect pit boss corn on the cob recipe - grilled to perfection, buttery and packed with irresistible flavors!

Course Side Dish

Prep Time 15 minutes

Cook Time 40 minutes

Ingredients

For the Smoked Corn:

• 4 ears of fresh corn still in their husks
• Water for soaking
• Wood chips mesquite, hickory, or applewood

For the Zesty Herb Butter Sauce:

• 1/2 cup 1 stick unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• A pinch of salt and black pepper
• 2 tablespoons finely chopped fresh herbs parsley, thyme, and rosemary

Instructions

Prepping and Soaking the Corn:

1. Peel back the husks of each corn ear, but don't remove them completely. Leave them attached at the base, creating a little leafy handle.
2. Remove the silks from the corn. Nobody wants silk in their teeth!
3. Place the corn in a large bowl of water and let them soak for about 30 minutes. This spa treatment will help keep the cobs moist during grilling.

Preparing the Grill and Wood Chips:

1. Fire up your grill or smoker and set it up for indirect heat at around 225°F to 250°F (107°C to 121°C). This low and slow method is the key to infusing that smoky flavor.
2. While the grill is heating, choose your wood chips. Mesquite, hickory, or applewood are excellent choices for a rich, smoky taste.

Smokin' the Corn:

1. Take the soaked corn out of the water and shake off any excess moisture.
2. Place the wood chips directly on the coals or in the smoker box of your grill to start the smoke production.
3. Now, arrange the corn on the grill grates, away from direct heat. Close the lid and let them smoke for about 30-40 minutes.
4. Turn the corn occasionally using your tongs to ensure even smokiness and a beautiful charred look.

Making the Zesty Herb Butter Sauce:

1. While the corn is grilling, let's prepare that scrumptious butter sauce! In a saucepan or microwave-safe bowl, melt the unsalted butter until it's nice and liquidy.
2. Stir in the fresh lemon juice, garlic powder, salt, and black pepper. Mix it all up until it becomes a heavenly concoction of flavors!
3. Now, add the finely chopped fresh herbs (parsley, thyme, and rosemary) to the butter sauce, giving it a zesty, herbaceous kick. Yum!

Buttering Up the Corn:

1. When the corn is perfectly smoked and charred, take them off the grill and place them on a large plate.
2. Grab your basting brush and generously coat each ear of corn with that delightful zesty herb butter sauce. Make sure it's dripping with buttery goodness!