Smoky Fajita Corn On The Cob Recipes

SMOKED CORN ON THE COB

Steps:

• Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
• Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
• Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

SMOKY GRILLED CORN ON THE COB

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.

GRILLED CORN WITH SMOKY BUTTER

Steps:

• Preheat a grill on medium-high heat.
• Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
• Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

SMOKY CORN ON THE COB

Steps:

• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

SMOKY FAJITA CORN ON THE COB

Steps:

• Trim off about 1 inch from the end of the cob (the end that the silk is showing).
• Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
• Place in smoker and cook @ 225 degrees for 2 hours.
• I suggest pecan or hickory.
• Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
• Remove corn and rinse immediately under cool water while removing the husk and silk.
• Brush well with butter mixture and serve.
• If you need to make ahead of time take 12" X 12" sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat @ 200 degrees for about 30 minutes.

PAPRIKA-LIME CORN ON THE COB

Steps:

• In a large pot, place steaming basket into about 2 inches of water. Cover pot and let water boil.
• Place corn into pot and steam for about 15 minutes.
• Remove corn, slather with butter. Sprinkle with a touch of salt, a sprinkle of paprika and a squeeze of lime.
• Enjoy!

BEST EASIEST CORN ON THE COB

Steps:

• .Check end for any worms and remove if found.
• Place on plate in microwave, shucks and all.
• Cook on high 3 1/2-4 minutes.
• Remove hot corn and place under cold running water remove husk from corn. Silks and husk practically fall off.
• Serve with seasoning of your choice.

SMOKY ROASTED CORN ON THE COB

Steps:

• Heat oven to 400ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray.
• Combine first 3 ingredients in pie plate until blended. Brush corn with butter. Roll, 1 at a time, in cheese mixture, then place on prepared baking sheet. Top with any remaining cheese mixture.
• Bake 22 to 25 min. or until corn is tender. Sprinkle with cilantro before serving.

ROAST CORN ON THE COB

Steps:

• Remove husk and silk from corn.
• Place each ear of corn on a piece of aluminum foil.
• Add 1 tablespoon butter and 1 ice cube.
• Wrap securely, twisting ends to make handles for turning.
• Place corn on gril.
• Cook for 25 minutes, turning once.
• Season with salt and pepper and additional butter if desired.

SMOKY SEASONING

Steps:

• In a small bowl combine all ingredients.
• Store in airtight container up to six months.