Smoking ears of corn in the husks over wood chips creates an amazingly rich, smoky flavor. The thyme butter adds a fresh herb note to the sweet and smoky corn.
- Hickory wood chips
- 4 ounces (1/2 cup) salted butter, softened
- 2 tablespoons chopped fresh thyme
- 8 ears fresh corn, with husks
1. Soak the wood chips in water at least 30 minutes. Prepare charcoal fire in smoker according to manufacturer's instructions. Maintain internal temperature at 225°F to 235°F for 15 to 20 minutes.
2. Stir together the butter and thyme. Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Rub corn with the butter mixture. Pull husks back over corn.
3. Drain chips and place on coals. Place a water pan in smoker and add water to depth of fill line. Place the corn on upper food rack; cover with smoker lid. Smoke 30 to 40 minutes or until corn is tender. Remove the corn from smoker, and let stand 10 minutes.
4. Pull back husks, and serve.
Recipe courtesy of The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection.