Happy Wednesday Foodies!! I am so excited that I have so many new friends!! I would like to send out the warmest of welcomes to all of you new friends!! Thank you for joining me!! And for all of my fabulous friends who continue to support and encourage me – an even warmer thank you! I don’t know where I would be without you and I have no idea how I ended up blogging among some of the greatest people I know, but I would not change it for the world. Thank you all for being so generous and encouraging; I love you all!
Today I have something pretty simple for you, pretty healthy for you and even more delicious for you! Remember how I told you about our Smoking Sunday? Well not only did we smoke fruit; we also Smoked Corn on the Cobbies! I personally LOVED these pieces of corn. In fact they may have been some of the best corn I have ever had. I credit that not to the smoker but to my incredible skill of rubbing oil, salt and pepper on those guys before they went into the smoker.
I give all of the credit to Nick and his smoking genius. He loves his smoker. He would smoke a blade of grass if he could; the only member of our family that could get some joy from the grass would be Pippy.
Serving Size 1 ear of corn; ½ tablespoon butter
Fat: 5.1 g
Carbohydrates: 17.1 g
Fiber: 2.4 g
Protein: 2.9 g
Points+: 3 per cob
Let’s get down to smoking business.
Here is what you will need:
- Corn on the Cob, as many as you would like
- Butter [I used I Can’t Believe It’s Not Butter!]
- Preheat the smoker to 225 degrees F
- Remove the hair from the corn and soak the corn in water for 30 to 60 minutes with the husks on
- After the corn has soaked, remove the corn from the water and pat dry with a paper towel
- In a small bowl, mix together a few tablespoons of oil, salt and pepper
- Brush some of the oil mixture on each ear of corn, fold up the husks
- Place the corn in the smoker and allow to smoke for 90 minutes
- Remove and eat however you like it!
- *We used some butter and added a little extra salt and pepper
First, I should tell you that I love corn on the cob so unless you do something horrible to it, I will always love it! Second, I am not a huge fan of the smoker or the smoky flavor of most foods. However, the slight smoky flavor that attached to the cobs was wonderful and really hit it out of the park for me. It was a WIN for Nick and his beloved smoker addiction!
I hope you all give this a try! It is perfect for any side dish!
Until Next Time,
Happy Corn Cobbin’