Crisp corn with a smooth and smoky flavor.
- 4 ears corn on the cob silks removed
- mesquite wood chips
- 2 tablespoons butter melted
- 1 tablespoon chopped fresh cilantro
- ½ lime juiced
- 1 lime zested
- 1 teaspoon smoked paprika
- salt and ground black pepper to taste
After removing the silks from the corn, place them back in their husks. Place the corn in a big pot of water and let them soak for 2 hours. In a separate container of water, soak the mesquite chips for about 30 minutes.
Preheat a smoker to 250 F. Place the corn onto wire racks unstacked, then place the racks into the smoker. Follow your smoker's manual to add the mesquite chips. Smoke the corn until it reaches your preferred level of tenderness, 60 to 75 minutes.
To make the lime butter, combine the butter, cilantro, lime juice, lime zest, and paprika in a small bowl. After the corn is done, peel back the husks and brush the corn with the butter mixture, then season with some salt and pepper.