Simple Way to Easy Cob Loaf Dip

Smoked Corn On The Cob

Spinach cob loaf is a classic aussie party dip and such an entertainer's delight.

Recipe Summary Smoked Corn On The Cob

Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!

Ingredients | Easy Cob Loaf Dip

4 ears corn on the cob, silks removed

mesquite wood chips

2 tablespoons butter, melted

1 tablespoon chopped fresh cilantro

½ lime, juiced

1 lime, zested

1 teaspoon smoked paprika

salt and ground black pepper to taste

Directions

Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.

Preheat a smoker to 250 degrees F (120 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 reaches your desired level of tenderness, 60 to 75 minutes.

Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

Info | Easy Cob Loaf Dip

prep: 10 mins cook: 1 hr additional: 2 hrs total: 3 hrs 10 mins Servings: 4 Yield: 4 ears

TAG : Smoked Corn On The Cob

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