Grilling maple sriracha glazed corn on the cob with Western BBQ Maple Wood Chips gives that smokiness we all love. But wait there’s more! Grinding crisp bacon and sprinkling it over the finished dish adds saltiness while Queso Fresco, cilantro and scallions add freshness. Furthermore Maple Smoked and Glazed Corn on the Cob can be cooked all on a backyard gas grill!
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HOW TO SMOKE AND GRILL CORN ON A GAS GRILL?
There are many ways to cook corn outside, and I’ve tried a majority. In short, I have found that corn on the cob benefits from 3 basic cooking steps: blanch, smoke, grill. Read my points below and you will be smoking and grilling the best corn on the cob EVER! Seriously, you will!
HOW and WHY TO BLANCH CORN?
Blanch the corn in salted water that a pinch or two of sugar has been added. My ratio is 8-cups water, 1-tablespoon salt, and 1-teaspoon sugar. Partially blanch the corn 3 minutes only because it will be hitting the smoky grill next.
Why Blanch? The seasoned water brings out the natural sweetness in the corn. On the other hand, if the corn happens to be bland lit adds flavor. Also the hot water bath tenderizes the skin of the kernel allowing for smoke to penetrate. Yum!
HOW and WHY SMOKE CORN BEFORE GRILLING?
Smoke the corn for 30 minutes at 300°F indirect heat. Furthermore if super smoky and soft corn is what you after smoke for up to an hour. However, I’m a California girl who loves to still keep some freshness in my corn. I don’t want visible smoked residue nor shriveled corn kernels as some photos show.
Why Smoke? Elevated flavor! My end goal was smoky sweet tender corn that was slightly charred yet not overcooked. Hence, that’s exactly what is delivered in this recipe!
Adding hickory smoke right after the blanch allows the smoke to penetrate deeply into the cob, and center of each kernel. Grilling corn adds that delicious roasted flavor we love. However, the corn can cook so quickly that the depth of flavor that smoke can be sacrificed. For this purpose, Consequently, a combination of blanching, smoking, and grilling is my favorite method of cooking corn on the cob outside.
HOW and WHY CORN IS GRILLED?
Remove the corn, from the grill, after smoking. Raise the temperature, of the grill, to 375°F to 400°F. Transfer the corn back to the grill, over direct heat, for about 1 minute per side. It really depends on how toasty you want your corn and how and close and hot the burners are to the corn.
Why Grill Corn? For the flavor! Charring corn adds flavor and draws out the sweetness. Plus, it is so fun for your family and friends watch you smoke and grill!
Now that you know my 3 secret steps for making the most delicious corn-on-the-cob, let’s talk using Western BBQ Smoking Chips!
WHAT’S THE BEST SMOKING CHIP FOR CORN ON THE COB?
The tastiest Western BBQ Smoking Chips for corn are maple, pecan, apple, peach, mesquite or hickory! Simply place about 2 cups smoking chips in a smoker box or in a perforated foil packet. Place over direct high heat for 10 minutes. After the chips begin to smoke, move to indirect heat.
One way to decide what Western BBQ Smoking Chip to use is to decide what your smoky main dish is going to be served. I used Maple Smoking Chips because I planned on making maple smoked green beans and chicken. It was quite a smoky maple feast that I will repeat again. I refilled the smoker box one time with Maple Smoking Chips.
WHAT TOPPINGS GO ON SMOKED AND GRILLED CORN ON THE COB
My goal was to change up the flavor profile of corn on the cob. After all, there are a zillion Elote Mexican Corn recipes on the web so I had to go and get creative. OH MY GOSH…you must try my Sriracha Maple Lime Glaze on your next charred corn. At the same time sprinkle on some crispy ground bacon for the salty finish. In addition top with with Queso Fresco, cilantro, and scallions for the best grilled corn on the cob that family and friends will rave about.
Other topping ideas:
MEXICAN: pickled jalapeños, charred jalapeños, pepperoncinis, chopped red onions
ITALIAN: parsley, mozzarella, Parmesan, smoked paprika, chopped olives, lemon zest, and crispy, prosciutto
GREEK: parsley, oregano, feta, sun-dried tomatoes, lemon juice, and shaved salami
Check out Grilling Grandma’s Smoked Chicken Thighs and Salsa Verde Corn Salad!
ANSWERS TO YOUR “CORNY” SMOKING QUESTIONS
Can corn be smoked on a smoker? Yes, you can use the recipe below to smoke and grill your corn. My 3-step method to blanch, smoke, and grill will take a bit longer than the traditional way of boiling or grilling corn but it is so worth it!
Should the corn be soaked before cooking? Some recipes call for a soak to avoid drying out. Once again, I say blanch shucked corn for 3 minutes to shorten your smoke time so that the corn does not dry out.
Should I leave the husk on before smoking corn? I will say, corn grilled in husks is fun to look, and it aids in the corn not drying but added flavor is lost. The husk will absorb the majority of the smoke, not the corn itself, consequently there is minimum surface to char.
Why don’t add Cojita cheese as some recipes do to smoked corn? It’s all about the salt factor! Ground bacon sprinkles smother the corn in this recipe and Cojita would add too much saltiness! Thanks for asking!
WHAT TO DO WITH LEFTOVER CORN ON THE COB
I immediately cut the corn kernels off the cobs as soon as I am done serving. The seasoned corn kernels are delicious in many dishes. For example, dishes like chicken taco salad, enchiladas, and soup are yummy ways to use up extra corn. In addition, the smoky charred corn kernels add a flavor boost to black bean salad or fillings for tacos, burritos, and tamales.
DOES BACON HAVE TO BE GRILLED?
No, grilling bacon is not an absolute must! Consequently, simply buy a package of crispy bacon and grind. Or a simple method is to bake bacon in the oven. To do this, first, start with a cold oven! Yep, a cold oven! Then arrange a single layer or bacon on a rimmed pan that has been lined. Second, place bacon pan in a cold oven. Third, turn the oven on 375°F, and set the timer for 20 minutes. Generally, I usually rotate the bacon, and remove any thin crisp pieces once during the bake. Lastly, bake for another 5 minutes or longer as needed.
Subsequently, it’s a similar method on the grill. To begin with, set grill heat to 375°F. Arrange bacon, in a single layer, on a large rimmed grill pan. Of course I grab a cast iron baking pan for this job! Cook bacon for 15 minutes, with the grill lid down, turning the pan once. Bake bacon until it is crispy, about 5-7 minutes. Pat bacon with a paper towel and cool. Grind bacon in a food processor or finely chop. Super easy!
WHAT IS ELOTE OR MEXICAN STREET CORN
Elote actually means “tender corn”. This corn dish became trendy on social media a few years ago because of the elevated flavor. As a result, there are so many recipe versions online I did not feel you needed another one.
In brief, Elote Corn or Mexican Corn is slathered in mayonnaise, sprinkled with chili powder and salty Cotija cheese after grilling. In addition, it is brightened by cilantro and scallions. Finally, a finishing touch is to squeeze of lime over the cobs. As a result, a this delicious dish with flavor pops has become popular. I can accept that trend! However, I want to be a trend setter, not follower, so here you go, Bacon Sprinkled Maple Smoked and Glazed Corn on The Cob!!!!
Maple Smoked and Grilled Corn on the Cob
Grilled Maple Sriracha Glazed Corn on the Cob gets a flavor boost with Western BBQ Maple Wood Chips. But wait, that’s not all! Ground crispy bacon serves as salt while queso fresco, cilantro and scallions add freshness. And yes, you can smoke and grill Maple Smoked and Glazed Corn on the Cob right on your gas grill!
Ingredients
- 8 ears of shucked corn, or the number you desire
- 1 (12 oz) package bacon
- Maple Sriracha Lime Glaze:
- 1/3 cup pure maple syrup
- 3 tablespoons fresh lime juice
- 1/2 tablespoon sriracha, or to taste
- Toppings:
- 1/2 cup Queso Fresco
- Bacon crumbles
- 1/4 cup roughly chopped cilantro
- 2 medium green onions, chopped
- Lime wedges
Instructions
Prepare the Corn:
Step 1: Remove the husks and corn silk from each piece of corn.
Blanch the Corn:
Step 1: Fill a wide pasta pot halfway with water. Add 1 tablespoon of salt and 1 tsp of sugar, and stir. Bring water to a boil and carefully place corn in. If needed, add more boil water to cover corn.
Step 2: Cook corn 3 minutes to blanch. This is actually a partial blanch because the corn finishes cooking while smoking and grilling. Remove from boiling water, place in a rimmed container and toss on a couple of cups of ice to slow the cooking process.
Prepare the Glaze:
Step 1: Whisk the Maple Sriracha Lime Glaze by whisking all ingredients, and set aside.
Prepare the Grill:
Step 1: Place 2 cups of Western BBQ Maple Chips into a small smoker box or a sealed perforated foil packet.
Step 2: Heat the burner under the smoker box to high heat. Close the lid. After 10 minutes, check to see if the box is smoking. If so, turn burner to low.
Step 3: Adjust grill to 300°F indirect heat. Refill smoker box with smoking chips if needed.
Smoke the Corn:
Step 1: Smoke corn for 25 minutes over indirect heat.
Step 2: Remove corn from the grill.
Step 3: Adjust heat to 400°F and grill, frequently brush corn with Maple Sriracha Lime Glaze. Char corn until desired doneness, rotating it every 1-2 minutes for even color.
Step 4: Transfer charred corn back to the rimmed pan. Sprinkle with black pepper, bacon crumbles, cilantro, scallions, and Queso Fresco.
Step 5: Place corn and toppings in pan back on the grill, and bake for 5-8 minutes to meld flavors and soften cheese.
Garnish the Corn:
Step 1: Remove corn from oven and squeeze with lime juice. Serve the corn, in the pan, with lime wedges.
Notes
1. Awww Shucks: Here is an easy way to shuck corn on the cob!!! Simply place 4 ears in the microwave, on high, for 1-3 minutes. Cut the base off and the cob should slip out clean. Brilliant!
2. Leftover corn should be cut off of the cob the day it is cooked. Place in a food container with a lid. Refrigerate for up to 4 days. Use for soup, enchiladas, burrito filling, salsa, and stuffed chilies.
3. Make the bacon either in the indoor oven or the outside grill while the corn is being prepared. Adjust grill to 375°F. In a single layer, arrange bacon in a large cast iron skillet or large rimmed grill pan. Cook bacon for 15 minutes, with the grill lid down, turning the pan once. Bake bacon until it is crispy, about 5-7 minutes. Pat bacon with a paper towel. Grind bacon in a food processor or finely chop.
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