how to smoke corn on the cob pit boss
What To Know
- Add a touch of sweetness by brushing the corn with honey or maple syrup during the last few minutes of grilling.
- Smoking corn on the cob on the Pit Boss grill is a culinary masterpiece that combines the sweet, juicy flavors of corn with the smoky, savory essence of wood chips.
- Soak the corn in cold water for 30 minutes before grilling or brush it with honey or maple syrup during the last few minutes of grilling.
Indulge in the sweet, smoky flavors of perfectly grilled corn on the cob with the Pit Boss grill. This delectable summer treat is a breeze to prepare, promising a burst of juicy, flavorful goodness in every bite. Follow our step-by-step guide and elevate your backyard grilling experience to new heights.
Gather Your Tools and Ingredients
- Pit Boss grill
- Corn on the cob (fresh or frozen)
- Olive oil or melted butter
- Salt and pepper
- Optional: seasonings of your choice (such as chili powder, paprika, or garlic powder)
Prepare the Corn
- Husk the corn, removing all the outer leaves and silk.
- Rinse the corn under cold water and pat it dry with paper towels.
- Brush the corn lightly with olive oil or melted butter.
- Season generously with salt and pepper.
Season to Taste (Optional)
If desired, add additional seasonings to enhance the flavor profile. Popular options include:
- Chili powder for a spicy kick
- Paprika for a smoky, earthy note
- Garlic powder for a savory, aromatic touch
Preheat the Grill
- Set the Pit Boss grill to 350-400°F (177-204°C) for indirect heat.
- Use a two-zone grilling method, placing the corn in the indirect heat zone.
Smoke the Corn
- Place the corn on the grill grate in the indirect heat zone.
- Close the lid and smoke for 30-45 minutes, or until the corn is tender and slightly charred.
- Rotate the corn occasionally to ensure even cooking.
Check for Doneness
- Insert a fork into the thickest part of the kernel. If it goes through easily, the corn is done.
- Alternatively, you can pierce the kernel with a toothpick and remove it. If it comes out clean, the corn is ready.
Remove and Serve
- Remove the corn from the grill and let it rest for a few minutes before serving.
- Serve with melted butter, your favorite dipping sauce, or as a side dish to grilled meats.
Enhance Your Corn-on-the-Cob Experience
- For a sweeter flavor, soak the corn in cold water for 30 minutes before grilling.
- Add a touch of sweetness by brushing the corn with honey or maple syrup during the last few minutes of grilling.
- Experiment with different seasonings to create unique flavor combinations.
- Grill the corn in the husks for a more intense smoky flavor.
Recommendations: A Symphony of Flavors
Smoking corn on the cob on the Pit Boss grill is a culinary masterpiece that combines the sweet, juicy flavors of corn with the smoky, savory essence of wood chips. Whether you enjoy it as a standalone treat or as an accompaniment to grilled meats, this dish is sure to delight your taste buds and create lasting memories.
Quick Answers to Your FAQs
Q: Can I use frozen corn on the cob?
A: Yes, you can use frozen corn on the cob. Thaw it completely before grilling.
Q: How long should I smoke the corn for?
A: Smoke the corn for 30-45 minutes, or until tender and slightly charred.
Q: What type of wood chips should I use?
A: Hickory, apple, or pecan wood chips are excellent choices for smoking corn on the cob.
Q: Can I brush the corn with butter during grilling?
A: Yes, you can brush the corn with butter during grilling for added flavor and moisture.
Q: How can I make the corn sweeter?
A: Soak the corn in cold water for 30 minutes before grilling or brush it with honey or maple syrup during the last few minutes of grilling.