Sweet summer corn is lightly smoked and covered in a subtle, yet delicious bourbon-cinnamon butter. If you already have other foods going in your smoker at a higher temp, throw the corn in - just reduce the time slightly. I like using maple or fruit woods, but for a smokier flavor, use hickory or mesquite.


Recipe Summary

10 mins
1 hr 30 mins
1 hr
2 hrs 40 mins
8 ears


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.

  • Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.

  • Preheat the smoker to 225 degrees F (110 degrees C).

  • Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.

  • Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

Nutrition Facts

188 calories; protein 3g 6% DV; carbohydrates 17.2g 6% DV; fat 12.6g 19% DV; cholesterol 30.5mg 10% DV; sodium 114.6mg 5% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe was great! With the flavors of the smoke (I used maple wood) pairing well with the buttery cinnamon and bourbon flavors it provided a delicious taste that was enjoyed by everyone. This is a great alternative to the corn and plain butter that gets repeated all summer long at barbecues. This is going to be a new summer staple for my parties. I will be having this again! Read More