For a richer, deeper smoke flavor, consider using hickory or mesquite wood chips. If using a higher smoker temperature, reduce the smoking time accordingly. Experiment with different bourbons to find your perfect flavor profile. A higher-proof bourbon will impart a bolder flavor. Leftover bourbon butter can be stored in the refrigerator for up to a week and used on other grilled or roasted vegetables.
Smoked Corn on the Cob with Bourbon Butter
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PREP TIME10 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 40 mins
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SERVING8 People
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VIEWS6
Experience summer's sweet bounty elevated to new heights! Fresh corn, kissed by smoke and enrobed in a luscious bourbon-cinnamon butter, promises an unforgettable culinary indulgence. A symphony of smoky, sweet, and spiced flavors awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol31 mg
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Fiber2 g
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Protein3 g
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Saturated Fat8 g
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Sodium115 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Corn: Gently peel back the corn husks, being careful not to detach them completely. Remove and discard the silk. Fold the husks back over the corn. Submerge the corn in a large pot of cold water and soak for 1 hour. (1 hour)
02
StepCraft the Bourbon Butter: In a small bowl, combine the softened butter, bourbon whiskey, and ground cinnamon. Mix thoroughly with a fork until smooth and well combined. Set aside. (5 minutes)
03
StepPrepare the Smoker: Preheat your smoker to a consistent 225°F (110°C). Ensure proper ventilation. (15 minutes)
04
StepSmoke the Corn: Arrange the soaked corn, unstacked, directly on the smoker rack. Add the soaked wood chips to the smoker according to the manufacturer's instructions. Smoke for approximately 1 1/2 hours, turning the corn halfway through, until the kernels are tender and slightly smoky. (1.5 hours)
05
StepFinish and Serve: Carefully remove the corn from the smoker. Peel back the husks completely. Generously spread the prepared bourbon butter over each ear of corn while still hot. Sprinkle with flaky sea salt to taste. Serve immediately and savor the smoky-sweet perfection.
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RECIPE REVIEWS
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Please Rate
Julia Hermiston
Jul 2, 2025The corn was great, but the husks got a bit charred. Next time I'll wrap the ears with foil.
Tremaine Abshire
Jun 30, 2025I used hickory wood chips, and the smoke flavor was intense and perfect.
Joshua Halvorson
Jun 29, 2025Absolutely delicious! The bourbon butter is the perfect complement to the smoky corn.
Marco Gutkowski
Jun 29, 2025I was skeptical about smoking corn, but this recipe converted me! So easy and flavorful.
Rollin Schuppe
Jun 28, 2025The bourbon butter recipe is amazing! I use it on toast too!