Recipe Details
Ingredients
-
4earscorn on the cob, silks removed
-
mesquite wood chips
-
2tablespoonsbutter, melted
-
1tablespoonchopped fresh cilantro
-
1lime, zested
-
½lime, juiced
-
1teaspoonsmoked paprika
-
salt and ground black pepper to taste
Cooking 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 the manufacturer’s directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
-
Combine butter, cilantro, lime zest, lime juice, and paprika in a small bowl. Peel back the husks and brush corn with butter mixture. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories133 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 4g |
19% |
| Cholesterol 15mg |
5% |
| Sodium 94mg |
4% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 3g |
11% |
| Total Sugars 3g |
|
| Protein 3g |
6% |
| Vitamin C 11mg |
12% |
| Calcium 10mg |
1% |
| Iron 1mg |
4% |
| Potassium 272mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
