Smoky Fiesta Corn on the Cob
Elevate your outdoor gatherings with this Smoky Fiesta Corn on the Cob! Infused with a delightful blend of fajita seasoning and chili powder, this recipe creates an unforgettable flavor profile that perfectly complements the natural sweetness of the corn. The slow smoking process at a low temperature ensures a tender, juicy bite, while the addition of melted butter enhances the richness of each kernel. This dish is not only delicious but also incredibly versatile; you can easily experiment with different seasonings to suit your palate or add additional toppings such as cheese, lime, and cilantro. Perfect for barbecues, summer picnics, or even a simple family dinner, this smoky corn will wow your guests and leave them coming back for seconds (or thirds)!
6
Servings
110
Calories
5
Ingredients
Ingredients
Corn on the cob
6 (husk intact, trimmed at the end)
Fajita seasoning mix
1/2 teaspoon (for seasoning)
Chili powder
1/4 teaspoon (for seasoning)
Butter
1/2 cup (melted)
Wood chips (e.g., pecan or hickory)
2 ounces (for smoking)
Instructions
1
Begin by trimming about 1 inch from the end of each corn cob where the silk is visible.
2
Gently peel back several layers of the husk, creating a flap that protects the corn while allowing smoke to penetrate. Be careful not to completely remove the husk; it should remain attached at the base.
3
Preheat your smoker to 225 degrees Fahrenheit and add your wood chips. Pecans or hickory are recommended for their unique smoky flavor.
4
Place the prepared corn directly on the smoker grates. Smoke the corn for approximately 2 hours, allowing it to absorb all the wonderful flavors.
5
About 10 minutes before the corn is done smoking, combine the melted butter, fajita seasoning, and chili powder in a small saucepan. Heat over low heat until blended, taking care not to boil.
6
Once the corn is finished smoking, carefully remove it from the smoker and rinse it immediately under cool water, gently removing the husk and silk.
7
Brush the corn generously with the flavorful butter mixture before serving.
8
If preparing in advance, wrap each corn cob in a 12-inch by 12-inch sheet of foil after basting it with the butter mixture. Twist the ends to secure the wrapping. To reheat, place wrapped corn in an oven set to 200 degrees Fahrenheit for about 30 minutes.
Nutrition Information
9.2g
Fat
5g
Carbs
1.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Fiesta Corn on the Cob?
It is a flavorful side dish featuring corn smoked at a low temperature and brushed with a seasoned butter mixture of fajita spices and chili powder.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
What temperature should the smoker be set to?
The smoker should be preheated to 225 degrees Fahrenheit.
How long does it take to smoke the corn?
The corn needs to smoke for approximately 2 hours to absorb the flavors.
Which wood chips are recommended for smoking the corn?
Pecan or hickory wood chips are recommended for their unique and complementary smoky flavor.
How do I prepare the corn before putting it in the smoker?
Trim about 1 inch from the silk end, and gently peel back several layers of the husk to create a flap while keeping it attached at the base.
Should the husk be removed before smoking?
No, the husk should remain attached at the base to protect the corn during the smoking process.
What ingredients are in the butter mixture?
The mixture consists of 1/2 cup of melted butter, 1/2 teaspoon of fajita seasoning mix, and 1/4 teaspoon of chili powder.
How do I clean the corn after smoking?
Once finished smoking, remove the corn and rinse it immediately under cool water to remove the husk and silk.
Can I make Smoky Fiesta Corn on the Cob in advance?
Yes, you can prepare it ahead of time by wrapping basted cobs in foil and reheating them later.
How should I reheat the corn?
Place the foil-wrapped corn in an oven set to 200 degrees Fahrenheit for approximately 30 minutes.
What size foil should be used for wrapping?
Use a 12-inch by 12-inch sheet of foil for each cob.
How many calories are in one serving?
Each serving contains approximately 110 calories.
What is the fat content per serving?
There is 9.2g of fat per serving.
How many carbohydrates are in this recipe?
There are 5g of carbohydrates per serving.
What is the protein content of the corn?
Each serving provides 1.3g of protein.
How much fajita seasoning is required?
The recipe calls for 1/2 teaspoon of fajita seasoning mix.
How much chili powder should I use?
You should use 1/4 teaspoon of chili powder.
Can I add other toppings to the corn?
Yes, you can enhance the dish with additional toppings like cheese, lime, and cilantro.
Is it okay to boil the butter mixture?
No, heat the butter and seasonings over low heat until blended, taking care not to let it boil.
Why is the corn rinsed after smoking?
Rinsing under cool water helps to easily and gently remove the husk and silk from the smoked corn.
What is the benefit of slow smoking at a low temperature?
Slow smoking ensures the corn remains tender and juicy while absorbing maximum smoky flavor.
Is this recipe suitable for summer picnics?
Yes, it is perfect for outdoor gatherings, barbecues, and summer picnics.
Can I use different seasonings?
Yes, the recipe is versatile and allows for experimentation with different seasonings to suit your taste.
How much butter is needed in total?
The recipe requires 1/2 cup of melted butter.
Where should the corn be placed inside the smoker?
The prepared corn should be placed directly on the smoker grates.
How much of the corn silk end should be trimmed?
You should trim about 1 inch from the end where the silk is visible.
What is the purpose of the husk flap?
The flap protects the kernels from direct heat while still allowing the smoke to penetrate the corn.
How do I secure the foil wrapping?
After wrapping the cob, twist the ends of the foil to secure it.
What categories does this recipe fall under?
This is categorized as a Corn dish and is an easy vegetable side dish suitable for barbecues.