The serving picture of our SPICY BUTTER FOR SMOKY GRILLED CORN- try this!

The serving picture of our SPICY BUTTER FOR SMOKY GRILLED CORN- Try This!

SPICY BUTTER FOR SMOKY GRILLED CORN

listen to the audio of this blog posting

Corn is one of those vegetables that has an extended season to allow you to do all kinds of recipes and techniques.  Given that there are times when you frankly don’t have a lot of time to stand over a grill to do whole ears of corn, I’m giving you an easy technique to add smoke flavor using a handheld food smoker.  Then, I’ll give you a recipe for a spicy butter to coat the corn in to bring out the best in this seasonal vegetable.  I’ll also provide some flavor pairings that work great for other butter topping recipes.  Go visit your favorite corn seller and pick up some fresh corn.

Corn Prep

I’ve purchased 6 ears of corn and have boiled them in water until tender, which is the most traditional way of cooking corn.  I allow them to cool enough to handle, then using a sharp knife, I stand the ear of corn on its wide end and cut the kernels from the cob into a disposable foil pan.  If you cook the corn and then refrigerate it prior to removing the kernels, know that the kernels will not come off individually but as one long strand.   Don’t worry about reducing these strands as when we add the butter topping, it will break down the kernels.  Next, I’ll be taking the fresh kernels to the smoke using the Breville-PolyScience The Smoking Gun Pro Smoke Infuser which is a cold smoke application anyone can do!

Cold Smoke Infusion

smoke infusing the corn

If you’re familiar with The Smoking Gun™ note that the version I’m using was a collaboration between Breville and PolyScience, the originator of the concept, and designed specifically for commercial use.  It is manufactured from heavier materials and can stand independently while you work the smoke vapor production.

I’ve gathered together my pan of previously cooked corn kernels, the handheld food smoke infuser, SmokinLicious® Minuto® wood chips in size #8, a lighter, a plastic food bag, and a cable tie.  After sliding my corn pan into the plastic bag, I place a pinch or two of the wood chips in the unit’s bowl, extend the smoking tube into the plastic bag, Then pinch off the end of the bag around the tube, and lite the chips.

Tasting Notes: You may select any hardwood microchip for the smoking but do note that this infuser produces a lot of smoke vapor.  I tend to recommend using light to medium boldness levels of hardwood: Ash, Maple, Cherry.

After placing the corn pan in the plastic bag and lighting the chips with the handheld food infuser, I synch the bag’s end tightly around the tubing.   This allows me to trap all the smoke vapor in the bag and surround the corn.  Once filled – the bag will expand – I turn off the smoker, remove the tubing, and attach a cable tie to the bag’s end.  I prefer to wait until the smoke vapor has dissipated from the bag.  That’s when I cut the tie and remove the corn tray from the bag.  Time to take this to the kitchen and make a spicy butter for the fresh, smoked corn.

Spicy Butter and More Recipes

Time to share my recipe for a spicy butter that works perfectly with the sweetness of the corn.

First, melt 1-1/2 sticks of butter over medium heat.  Add 2 tablespoons chili-garlic sauce, 2 tablespoons Chipotle Chili pepper, 2 tablespoons lime or lemon juice, and 1 tablespoon Hoisin sauce.  Whisk together, then remove from heat.  This will be poured directly over the smoked corn and reheated until warmed through.  Serve immediately.

There are so many options for corn that it depends if you want a spicy flavor, sweet, savory, or citrus.  In addition to the spicy butter recipe I provided, here are some other flavor combinations that work just as well:

Truffle Butter: garlic, butter, truffle oil, salt & pepper

Sundried Tomato Butter: butter, chopped sundried tomato, basil, parsley and a sprinkle of Parmesan

Siracha Butter: beer, siracha, butter, garlic powder, cilantro, salt, pepper, and oil

No matter what combination you prefer, adding another flavor level through smoke vapor will make this corn season one to remember and enjoy our SPICY BUTTER FOR SMOKY GRILLED CORN!

SmokinLicious® products used in this recipe:

Wood Chips- Minuto®

Related recipes:

-FRESH CORN ON THE COB- GRILLED

-NO, IT’S NOT SLAW JUST SMOKED CABBAGE!

-SMOKED MAPLE SYRUP MARINADE

Dr. Smoke you must try this recipe SPICY BUTTER FOR SMOKY GRILLED CORN

Dr. Smoke, you must try this recipe SPICY BUTTER FOR SMOKY GRILLED CORN

 

The how to instructions for cooking fresh corn on a gas grill!

Fresh Corn is the one vegetable that you MUST try on the grill!

SMOKY, CHARRY, FRESH CORN ON THE COB

listen to the audio of this blog posting

It’s that time of year!  Fresh corn has arrived but not for long.  Time to get your hands on a few dozen and do something truly special with this favorite

There’s Nothing Like Fresh

Yes, you can get corn all year by purchasing in the freezer section of your local grocer.  Seriously though.  Who wants frozen when by waiting nearly 10 months on the east coast you can have fabulous fresh corn?  There is a taste difference between fresh and frozen!

On The Grill With Wood For Smoky Char

Corn is one of those vegetables that just begs to be put on the grill.  There are many techniques but I prefer to remove the husks and silks, and grill my corn on the cob

putting the wood chunks on the diffuser will allow them to ignite and provide a great wood aroma

with wood chunks on the grill’s heat shields.  In answer to the question about soaking the wood in water first – no, I do not do this step as I want my corn kernels to really crackle on the grill.   Just see our posting on how to add wood chunks to the LP grill.

Perfect Wood Makes Perfect Char

Smokinlicious double filet wood chunks work perfect on a gas grill for added flavor

SmokinLicious® double filet wood chunks are the perfect size for flavoring as well as fit on most grills.  From start to finish, you can easily do a couple dozen ears of corn in about an hour.  With this technique, I just need 4-5 wood chunks on one of the heat shields.  That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored.  Next, simply monitor for the need to turn the corn with tongs to produce an even char.  Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking.  This makes for the sweetest end to your cooking tasks!

So Many Recipe Options

Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender.  I melt butter and add the chopped herbs to the pot.  I then brush the nearly cooked corn with this aromatic mix and seal in all the great flavors – smoky, sweet, buttery – just perfect.

After I’ve consumed some of my masterpiece, I remove the kernels from the cob to a large bowl using a knife.  This corn will be split into freezer bags and stored for winter recipe cooking that will allow me to bring back the taste of summer.

Need inspiration on what to do with all that corn?  Think Cowboy Salsa, Corn Succotash, Smoky Cornbread, Corn Cakes, Corn-Potato Chowder, Corn Pudding, Corn Grits, and so much more.  I bet you want to hit the corn stand now!  Get going!

Did we inspire you?  We’d love to see your photos of your grilled corn and corn recipes.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

You might also enjoy some of our salad recipes:

Smoked Pear Salad With Gorgonzola

Smoked Snow Peas With Cucumber Salad

Purchase products:

Wood Chunks- Double Filet

Have you ever thought of roasting fresh corn on your lp/gas grill and adding wood flavouring?

Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley

Our culinary team has produced a two-part video series outlining how we Wood flavoured grilled Corn on the grill!  It is so easy to do, especially this time of year when the corn harvest is abundant!   Add this as a great side to your dinner,  make a wood-fired salsa with the corn, freeze the corn for grilling enjoyment in the middle of the winter season.  Unless you are like us and we ate the full dozen just after the grilling and pictures.

Ingredients:

1- gas/lp grill

1-2 dozen ears of corn with husks

8-12 double filet Smokinlicious® wood pieces.  (We used Sugar Maple- any species will work- consult the flavor chart)

1- a stick of butter

1/2 cup of fresh parsley chopped

1 hour of fun grilling time, the noise of the corn popping on the grill is free and will excite your guests!

Video one grill set up

Video two the cooking

 

 

BON BAR B Q

SMOKINLICIOUS®

Purchase Products:

Wood Chunks- Double Filet

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