Smoked Corn on the Cob combines the sweet flavor of crunchy corn kernels with an earthy smoke flavor. This recipe is made in a little over an hour on any type of smoker and can be easily adapted with a variety of flavors and seasonings to suite any meal it’s served with.
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We usually make grilled corn on the cob or Creamed Corn, but this summer we decided to developed a Smoked Corn on the Cob recipe, as we’ve been working on perfecting recipes for the smoker more and more each year.
I just knew that the combination of sweet corn and smoke was going to be delicious.
This recipe was tested on both a pellet grill and a charcoal smoker. The pellet grill results in a more mild, less intense smoky flavor, which can vary some depending on the type of wood pellets used. The charcoal smoker give a stronger smoke flavor, which again can vary some with added wood chips.
We use hickory wood chips the most often, but apple or cherry wood chips would also work really well.
Why This Recipe Works
Easy to Make. It’s as simple as peeling back the corn husks, brushing on some melted butter and seasonings, and smoking.
Classic Summer Side Dish. Fresh corn on the cob is a summertime staple. It’s the perfect side dish for all kinds of summer meals. Every loves corn on the cob!
Versatile. Add herbs and spices while smoking to give the corn a variety of different flavors to suite different types of meals. Cilantro and lime zest, chili powder, garlic powder, Italian seasoning, Old Bay, Blackening seasoning or other seasoning blends can also be added while smoking. Wait to add any cheeses or fresh. herbs until after the corn is done smoking.
Step-By-Step Instructions
Ingredients
- 4 ears corn on the cob
- 4 tablespoons butter: you may want to add more butter after smoking, as well.
- salt (to taste)
- pepper (to taste)
Optional: any other seasonings you may want to add. Some suggestions are chili powder, dried cilantro and lime zest, garlic powder and herb and spice blends.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Prepare your smoker and set the temp to 220-225°F.
Create!
Peel back the husks of the corn, leaving them attached at the stem, and remove the silk strands as best as you can.
Melt the butter and brush onto the corn. Season with salt and pepper. You should have some butter remaining that will be used for basting the corn while smoking, as needed.
Chef’s Tip: if you are adding other spices and herbs, you can either mix them into the melted butter before brushing the mixture onto the corn, or sprinkle them on after brushing the corn with butter.
Pull the husks back down over the corn.
Chef’s Tip: leaving the husks on will result in a less intense smoke flavor, but does help keep the corn from drying out while smoking. You can opt to remove the husks completely if you want a stronger smokiness.
Place the corn on the smoker. Smoke corn for 20 minutes, then rotate and baste with butter as needed. Repeat every 20 minutes, until the corn is tender and still juicy, about 1 hour to 1 1/2 hours total.
Present!
Remove the corn from the smoker and brush with additional butter, if desired. Add any cheese or fresh herbs you may be using before serving.
Tips and Techniques
- If choosing to add other spices and herbs, either mix them into the melted butter before brushing it onto the corn, or sprinkle them on after brushing the corn with butter. Wait to add any cheese or fresh herbs until after the corn is done smoking.
- Leaving the husks on while smoking will result in a less intense smoke flavor, but does help keep the corn from drying out while smoking. You can opt to remove the husks completely if you want a stronger smokiness.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
More Summer Corn Recipes
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Smoked Corn on the Cob
Ingredients
- 4 ears corn on the cob
- 4 tablespoons butter (plus more for serving)
- salt (to taste)
- pepper (to taste)
- other herbs and spices (optional, see notes)
Instructions
- Prepare smoker and set the temp to 220-225°F.
- Peel back the husks of the corn, leaving them attached at the stem, and remove the silk strands as best as you can.4 ears corn on the cob
- Melt the butter and brush onto the corn. Season with salt and pepper. There should be some extra butter that will be used for basting the corn while smoking, as needed.4 tablespoons butter, salt, pepper, other herbs and spices
- Pull the husks back down over the corn.
- Place the corn on the smoker. Smoke corn for 20 minutes, then rotate and baste with butter as needed. Repeat every 20 minutes, until the corn is tender and still juicy, about 1 hour to 1 1/2 hours total.
- Remove the corn from the smoker and brush with additional butter, if desired. Add any cheese or fresh herbs you may be using before serving.
Notes
- If choosing to add other spices and herbs, such as chili powder, garlic powder, cilantro, lime zest or herb and spice blends, either mix them into the melted butter before brushing it onto the corn, or sprinkle them on after brushing the corn with butter. Wait to add any cheese or fresh herbs until after the corn is done smoking.
- Leaving the husks on while smoking will result in a less intense smoke flavor, but does help keep the corn from drying out while smoking. You can opt to remove the husks completely if you want a stronger smokiness.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
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