Smoked Corn on the Cob

Yield: 8 cobs of corn

Ingredients

• 8 ears of fresh corn on the cob

Cajun Butter

• 1 pound of unsalted room temperature butter (454g)
• 1 tablespoon cayenne (15ml)
• 2 teaspoons salt (10ml)
• 1 tablespoon crushed hot red pepper (15ml)
• 1 tablespoon dried thyme (15ml)
• 1 tablespoon dried basil (15ml)
• 1 teaspoon dried oregano (5ml)
• 2 tablespoons minced fresh garlic (30ml)
• 2 tablespoons Worcestershire sauce (30ml)

Directions

1. Carefully remove silks from cornhusks, keeping the husks intact.
2. Place corncobs with silks removed in a large pot of cold water.  The corn should be completely submerged in water.  Let corn soak for 1 hour.
3. In a medium bowl using a spatula cream together all Cajun Butter ingredients.
4. Remove corn from water and shake off any excess moisture.  Pull  husks back gently. Using your hands smear butter over corn.  Pull husks up to cover corn. Place on large baking tray.
5. Preheat one side of the barbeque to 275°F/135°C or low temperature. Leave the other side of the barbeque off.
6. Place cornhusks on the side of barbeque with no direct heat.  Close lid and let corn cook for 30 –35 minutes.  The corn kernels will turn a bright yellow and the butter will be fully absorbed into the flesh of the corn.  Remove from grill, and serve immediately.