Ingredients:

  • 4 ears fresh sweet corn (approx. 2 lbs / 900g), husks intact
  • 4 tbsp (57g) unsalted butter, softened
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 1 clove (3g) garlic, minced finely

Instructions:

  1. If keeping husks on, submerge the corn in a large pot of cool water for 2 hours to hydrate the leaves. If using foil, shuck the corn and wrap each ear tightly in a foil packet with a small pat of butter.
  2. Preheat the pellet grill, offset smoker, or charcoal grill to 225°F (107°C).
  3. Place the corn directly on the grill grates and smoke for 45 minutes until the husks are golden-brown and the corn feels tender when squeezed.
  4. Prepare the Smoky Butter Blend by mixing softened unsalted butter, sea salt, cracked black pepper, smoked paprika, and minced garlic.
  5. Carefully remove the corn from the heat, peel back the husks or open the foil, and immediately brush the hot kernels with the Smoky Butter Blend.