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 Time15minutes
Cook Time40minutes
Ingredients
For the Smoked Corn:
4ears of fresh cornstill in their husks
Waterfor soaking
Wood chipsmesquite, hickory, or applewood
For the Zesty Herb Butter Sauce:
1/2cup1 stick unsalted butter, melted
2tablespoonsfresh lemon juice
1teaspoongarlic powder
A pinch of salt and black pepper
2tablespoonsfinely chopped fresh herbsparsley, thyme, and rosemary
Instructions
Prepping and Soaking the Corn:
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.
Remove the silks from the corn. Nobody wants silk in their teeth!
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:
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.
While the grill is heating, choose your wood chips. Mesquite, hickory, or applewood are excellent choices for a rich, smoky taste.
Smokin' the Corn:
Take the soaked corn out of the water and shake off any excess moisture.
Place the wood chips directly on the coals or in the smoker box of your grill to start the smoke production.
Now, arrange the corn on the grill grates, away from direct heat. Close the lid and let them smoke for about 30-40 minutes.
Turn the corn occasionally using your tongs to ensure even smokiness and a beautiful charred look.
Making the Zesty Herb Butter Sauce:
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.
Stir in the fresh lemon juice, garlic powder, salt, and black pepper. Mix it all up until it becomes a heavenly concoction of flavors!
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:
When the corn is perfectly smoked and charred, take them off the grill and place them on a large plate.
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!