P-Dizzle Corn on the Cob

P-Dizzle Corn on the Cob

Made  times
Memphis B&Q' 0

"This is the best corn on the cob that I have ever had. Not only smoked and soaked but then added with a little bit of spice. Fantastic!"
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10 servings
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Original recipe yields 10 servings



  • Prep

  • Cook

  1. In order to smoke the corn - place whole ears of corn in an ice chest. Poor beer over the top. Dump ice over the ears of corn and let soak overnight.
  2. Preheat the smoker to 250 degrees. Place corn in the smoker and smoke for two hours. Place soaked wood chips onto the lit coals at the beginning and after the first hour.
  3. To make the butter, place all ingredients into a bowl and with hand mixer - mix.
  4. Once mixed, force into a corn butterer and then refrigerate until needed. You can adjust salt and cayenne based upon preferences.
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