Smoky Fajita Corn On The Cob

• corn on the cob (husk in tact)↗6
• fajita seasoning mix1⁄2 teaspoon
• chili powder↗1⁄4 teaspoon
• butter↗1⁄2 cup
• wood chips2 ounces

Step-by-step instructions

1. 1

   Trim off about 1 inch from the end of the cob (the end that the silk is showing).

2. 2

   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.

3. 3

   Place in smoker and cook @ 225 degrees for 2 hours.

4. 4

   I suggest pecan or hickory.

5. 5

   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.

6. 6

   Remove corn and rinse immediately under cool water while removing the husk and silk.

7. 7

   Brush well with butter mixture and serve.

8. 8

   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.