Smoked Corn on the Cob with Chile Butter

Name: Smoked Corn on the Cob with Chile Butter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H22M0.000S
Total time: P0Y0M0DT1H2M0.000S
Yield: 4 servings
Ingredients: 4 ears fresh corn, shucked; 4 tablespoons Chile Butter, recipe follows; Kosher salt; Freshly ground pepper; 5 teaspoons freshly ground pasilla, ancho, or guajillo powder; 4 ounces butter, room temperature; Salt and freshly ground black pepper

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Level: Intermediate
Total: 1 hr 2 min

Prep: 10 min
Inactive: 30 min
Cook: 22 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 2 min

Prep: 10 min
Inactive: 30 min
Cook: 22 min

Yield: 4 servings

Ingredients

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4 ears fresh corn, shucked

4 tablespoons Chile Butter, recipe follows

Kosher salt

Freshly ground pepper

Chile Butter:

5 teaspoons freshly ground pasilla, ancho, or guajillo powder

4 ounces butter, room temperature

Salt and freshly ground black pepper

Directions

Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with Chile Butter, salt, and pepper.