Smoked Corn on the Cob Recipe

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Ingredients:

Serving

6 corn on the cob (husk in tact)
1/2 tsp fajita seasoning mix
1/4 tsp chili powder
1/2 cup butter
2 oz wood chips

Directions:

Trim off about 1 inch from the end of the cob (the end that the silk is showing).
Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
Place in smoker and cook 225 degrees for 2 hours.
I suggest pecan or hickory.
Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
Remove corn and rinse immediately under cool water while removing the husk and silk.
Brush well with butter mixture and serve.
If you need to make ahead of time take 12 X 12 sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat 200 degrees for about 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	638.74 Kcal (2674 kJ)
Calories from fat	316.92 Kcal
		% Daily Value*
Total Fat	35.21g	54%
Cholesterol	41.03mg	14%
Sodium	486.02mg	20%
Potassium	604.3mg	13%
Total Carbs	79.23g	26%
Sugars	0.01g	0%
Dietary Fiber	5.72g	23%
Protein	15.1g	30%
Vitamin C	17mg	28%
Vitamin A	0.2mg	6%
Calcium	16.3mg	2%

Amount Per 100 g
Calories	204.14 Kcal (855 kJ)
Calories from fat	101.29 Kcal
		% Daily Value*
Total Fat	11.25g	54%
Cholesterol	13.11mg	14%
Sodium	155.33mg	20%
Potassium	193.14mg	13%
Total Carbs	25.32g	26%
Sugars	0g	0%
Dietary Fiber	1.83g	23%
Protein	4.83g	30%
Vitamin C	5.4mg	28%
Vitamin A	0.1mg	6%
Calcium	5.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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