Guest guest Posted March 11, 2001 Report Share Posted March 11, 2001 * Exported from MasterCook * Smoked Corn On The Cob Recipe By : Lora Brody Plugged In, 1998, page 361 Serving Size : 6 Preparation Time :0:00 Categories : Smoker Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears freshly picked corn 2 tablespoons butter salt and freshly ground black pepper -- to taste Yield: 6 cups kernels If you have ever entertained the thought of buying an electric water smoker, here's a simple recipe to push you over the edge. The delicate sweetness of fresh corn perfumed with the dusky essence of smoked hickory or apple chips is something that dreams are made of. Smoked corn can be the basis of dozens of recipes. You can go on a smoking binge when corn is in season, freeze the kernels, and pull them out when you want a taste of summertime. Soak hickory or apple chips (or use your own personal favorite) for 20 minutes in water. Prepare an electric water smoker according to the manufacturer's directions. Peel the corn and arrange the ears in a single layer on the smoking rack. Smoke for 1 hour. Cool, then use a sharp knife to cut the kernels off the corn. Toss with the butter and season to taste. Variation: to serve cold, mix with 1/2 cup mayonnaise; 1 red bell pepper, seeded and minced; and 3 scallions, thinly sliced. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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