Copycat Carnival Smokehouse Corn on the Cob

Allergens

Dairy (Butter), Gluten-free (if using gluten-free corn)

Ingredients

• 4 large ears of fresh corn, husks removed and silk removed
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 4 wooden skewers

Instructions

1. Soak the wooden skewers in water for at least 30 minutes before using them.
2. In a small bowl, combine the melted butter, brown sugar, smoked paprika, chili powder, cumin, salt, and pepper to taste. Mix well to create the spice blend.
3. Preheat your grill or outdoor smoker to medium high heat (around 400°F).
4. Brush each corn cob with the melted butter mixture, making sure to coat evenly.
5. Thread each corn cob onto a wooden skewer, starting from the top and working your way down. Repeat for all four cobs.
6. Place the skewered corns on the grill grate and cook for 3 4 minutes per side, turning occasionally, until the corn is charred in spots and tender. Brush with additional spice blend as needed during cooking.
7. Remove the cobs from the grill and let them rest for a minute before carefully removing the skewers.

Chef’s Insight

This dish captures the essence of a summertime carnival, bringing the excitement and nostalgia right to your own backyard.

Notes

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