Smoked Corn On The Cob is a fantastic side dish that brings out the natural sweetness of the corn with a great smoky flavor that's perfect for summer cookouts. With just a few simple ingredients and minimal prep, you can enjoy tender corn with a rich smokey flavor that pairs perfectly with your favorite summertime meals.
Have you ever tried smoked corn on the cob? While classic corn has always been a favorite, this year we've been experimenting with the smoker. My husband has become a master at this delicious smoked corn on the cob, which tastes amazing and is great to use in all sorts of dishes. Intrigued? Keep reading to learn why this method is a great one to try, and all the details on how to do it.
In This Post
Why This Recipe Works
I love this recipe for smoked corn on the cob for so many reasons!
- A great twist on classic corn on the cob. I'm a huge fan of corn on the cob in the summer, and this recipe is a nice way to enjoy it a bit differently.
- Subtly smokey. This smoked corn-on-the-cob recipe works because it combines the natural sweetness of fresh corn with the deep, smoky flavor achieved through low and slow cooking. Smoking the corn at 250 degrees F allows the smoke to penetrate the kernels, enhancing the corn's flavor without overpowering it.
- Simple & delicious. This recipe produces tender corn that's full of great flavor, making it a perfect side dish for any meal. Plus, it's a simple recipe with minimal ingredients, making it easy to prepare and enjoy.
- Versatile. Of course, you can enjoy this corn right off the cob, with a slab of butter. But you can also dress it up with garlic and parmesan or other spices. Or, shave the corn from the cob and use the delicious smoked corn in a mouthwatering corn dip or salsa. I love it as a side to for something like this Bacon Smash Burger, or this simple Lipton Meatloaf Recipe.
Key Ingredients
Only one main ingredient is needed for this recipe!
- Sweet Corn: The star of the show! Fresh ears of corn are best, offering the most natural sweetness and tender kernels.
- Wood Chips or Pellets: The type of smoker you use will dictate whether you use wood chips, pellets, or even hot coals to achieve that smoky flavor. Hickory, applewood, or cherry wood are great options for smoking corn.
How To Make Smoked Corn On The Cob
Making this deliciously smokey corn is a cinch, and only involves a bit of time for the smoker to do it's magic. Here's how to make it.
- Prepare the corn. Start by pulling back the corn husks and removing them entirely from each ear of corn. Rinse the ears of corn under water to clean off any remaining silk.
- Preheat the smoker. Set your smoker to 250 degrees F. Whether you're using a pellet grill, Traeger corn smoker, or another type of smoker, ensure it's preheated and ready.
- Smoke the corn. Place the corn cobs directly on the smoker grates. Let them smoke for 1 hour, depending on your personal preference for tenderness. Rotate the corn occasionally for even cooking.
- Serve. Once smoked, remove the corn from the smoker. Brush with a butter mixture of melted butter, garlic powder, onion powder, and black pepper for added flavor. Serve immediately.
Variations And Substitutions
Want to amp up the flavor of this delicious treat? Here are a few ideas.
- Spicy smoked corn. Add a kick by sprinkling chili powder, cayenne pepper, or Tajin seasoning over the corn after smoking.
- Cheesy corn. After smoking, sprinkle corn kernels with grated Parmesan cheese.
- Citrus twist. Squeeze fresh lime juice over the corn for a bright, tangy finish that complements the smokey flavor.
- Herb-infused butter. Mix fresh herbs like cilantro or parsley into butter for a herby twist on buttery smoked corn.
Frequently Asked Questions
This recipe works great no matter what type of smoker you use. A pellet smoker, Traeger smoker, or even an electric smoker will all work well.
Fresh corn is best for this recipe - it's not recommended to use frozen corn.
Store leftover corn in an airtight container in the refrigerator. It can be reheated on the grill or in the microwave.
The corn is ready when it reaches your desired level of tenderness and has a nice smokey aroma. The kernels should be tender and slightly charred on the edges.
Ways To Serve Smoked Corn On The Cob
Smoked corn on the cob is a versatile side dish that pairs well with various main courses. Serve it alongside smoked baked beans and potato salad for a classic summer cookout. Add it to a large bowl of pasta salad or top it with sour cream and tortilla chips for a more indulgent treat. The tender kernels also make a great addition to cheesy corn dip (see below) or can be cut off the cob and added to salads or tacos.
(Note - we've found that the smoke flavor intensifies over time so keep that in mind. We often use smoked corn to make a cheesy corn dip and it tastes amazing on days 2 and 3 because of the delicious smokey flavor.)
If you try this Smoked Corn On The Cob Recipe, let me know what you think in the comments below! And don’t forget to tag me with a pic @frontrangefed on Instagram so I can see your masterpiece!
More Easy Side Dishes
- Easy Instant Pot Steamed Broccoli
- Cheesy Loaded Tater Tots
- Green Beans With Almonds And Garlic
- Easy Slow Cooker ApplePie Baked Beans Recipe
- Oven-Roasted Honey Sriracha Brussels Sprouts
Recipe
Smoked Corn On The Cob
Ingredients
- 4 ears of sweet corn husks and silk removed
Instructions
- Remove husks from the corn and rinse under water.
- Bring the smoker to 250 degrees and place the sweet corn in the smoker.
- Smoke corn for 1 hour.
- Remove corn from the smoker and serve.
Brian says
That's a flavor that in my opinion is best for mixing with other dishes than eating alone! It's great but best with a dip, chowder or shrimp style dish. Thanks for the ideas here. It's great.
Sarah Jenkins says
You're right - it's EXCELLENT in a cheesy dip or chowder and adds so much flavor! We love it also on it's own, or with butter, sprinkled with grated Parmesan or Cotija cheese and cilantro. Yum!