Caribbean Street Corn

In a small mixing bowl, combine 1 stick of softened butter with 1 tbsp ground allspice, 1 minced scotch bonnet (or 1 tsp jerk seasoning), 1 grated garlic clove, 1 tsp fresh thyme, and a pinch of salt. Use a fork to mash and fold the ingredients until perfectly homogeneous, ensuring the heat from the pepper and the spice from the allspice are distributed evenly to prevent hot spots. Set this aside at room temperature so it remains spreadable for the final assembly.

Remove the husks and all silk from the 6 ears of corn. Ensure the surface of the kernels is dry; if the corn is wet from washing, pat it dry with a paper towel. Traditional smoking requires a clean surface for smoke adhesion, and removing the silk now prevents it from burning or sticking to the kernels during the cook. Group the ears to ensure they are of similar size for even cooking across the grate.

Preheat your smoker to 275°F using fruit wood pellets for a mild, sweet smoke profile that complements the natural sugars in the corn. Ensure your grates are clean and the smoker has stabilized at the target temperature for at least 15 minutes before adding the vegetables. Placing the corn in a 'cold' smoker can lead to acrid soot deposits rather than clean smoke flavor.

Place the 6 ears of corn directly on the smoker grates, leaving at least one inch of space between each ear for air circulation. Close the lid and smoke for 45 to 60 minutes. Every 20 minutes, rotate the corn 90 degrees to ensure even heat exposure and uniform color development. Look for the kernels to turn a deep, golden yellow and become slightly translucent and tender to the touch.

Immediately upon removing the corn from the smoker, while the kernels are at their maximum temperature, slather each ear generously with the prepared jerk butter. The residual heat from the corn will melt the butter, allowing the allspice and garlic to seep into the gaps between the kernels. Use a pastry brush or the back of a spoon to ensure total coverage on all sides of the ear.

Roll each buttered ear in 0.5 cup of crumbled cotija or feta cheese, pressing slightly so the cheese adheres to the melted butter. Scatter a handful of chopped cilantro over the ears for freshness. Serve immediately with 2 whole limes cut into wedges, instructing guests to squeeze the lime over the corn just before eating to provide the necessary acid to cut through the rich butter and spice.