Smoked Corn on the Cob

This Smoked Corn on the Cob packs so much flavour, you may never go pack to just butter again. First we lightly smoked the corn while it cooked, then we slathered it in a rich mayo based sauce to really bring out a full bounty of flavours. It’s the perfect way to make use of farm fresh produce.


6 ears of corn
¼ cup mayo
¼ cup sour cream
1 handful basil or coriander, fresh and chopped
1 teaspoon paprika
½ teaspoon cumin
salt to taste
pepper to taste
2 ounces spicy chipotle cheese, shredded
1 lime, sliced


  1. Prep your smoker for two to three hours around 95°C with a mild wood.
  2. Carefully fold husks back on the corn and remove the silk. Tie the husks together around the bottom and arrange the corn in your smoker.
  3. Smoke for two to three hours. The corn will have a nice char in some spots.
  4. Meanwhile, whisk the may, sour cream, basil, paprika, cumin and salt and pepper to taste in a bowl.
  5. Remove from smoker and chop in half for fun portions if desired. Using a cooking brush, immediately slather the hot corn with the mayo mixture. Sprinkle with cheese and serve with sliced limes for garnish.