Add smoky flavor to your favorite summer veggie with smoked corn on the cob. It’s sweet, savory, juicy, fresh, and a delicious addition to any backyard BBQ.
Smoked corn on the cob is a warm-weather favorite. This recipe for perfectly smoked corn is a great starting point for anyone looking to get into smoking food. The process is quick, easy, and hard to mess up. The juicy kernels’ smoky, charred flavor is delicious and pairs well with anything, especially grilled meat and seafood. The kernels also go great in cobb salads!
If you have fresh ears of corn, you can throw them on the grates and smoke; nothing else is needed. However, you’ll want to try them with the flavored butter included in this recipe. A few seasonings and fresh parsley elevate the flavor to take corn on the cob from tasty to irresistibly mouthwatering.
Why You’ll Love Smoked Corn on the Cob
It’s corn. It has the juice (haha)! But seriously, there’s nothing to dislike about smoked corn on the cob. It is:
- Smoky – Smoking corn on the cob gives it a unique, smoky flavor that takes it to the next level. The smoke flavor heavily depends on the wood you select.
- Uncomplicated – This recipe requires minimal prep and only a few ingredients. You can save even more time by purchasing pre-shucked corn.
- Crisp and tender – The corn is cooked just right. Expect nothing less than tender, juicy smoke-infused kernels kissed with butter.
- Versatile – You can serve smoked corn on the cob as a side dish or use the smoky kernels in other recipes like salads, soups, and salsas.
Smoked Corn on the Cob Ingredients Notes
To make smoked corn on the cob, you’ll need the following:
- Fresh corn: Shop for sweet yellow corn. Corn in the husk is preferred; however, you can purchase the ears shucked to reduce prep time.
- Unsalted butter: Smoked corn on the cob is good, but buttered is even better. The fat adds extra flavor while helping the seasonings stick to the kernels.
- Salt: Salt adds a savory flavor to contrast the natural sweetness of the corn. It is added to the remaining butter and then applied once the corn is taken off the grates. Salt should go on corn after it has cooked to ensure tenderness. Adding salt before can make the skins of the kernels tough.
- Smoking wood: You can’t make smoked corn on the cob without it. Go with apple or cherry wood for a light fruity flavor and hickory for a smokiness reminiscent of bacon. Wood pellet blends are also nice for those who want a more multifaceted taste.
A complete ingredients list with amounts is in the recipe card below!
How to Make Smoked Corn on the Cob
- Soak the wood chips: They need at least 30 minutes of soak time. Skip this step if you are using a pellet grill or electric smoker.
- Preheat: Preheat your smoker/pellet grill to 225 degrees Fahrenheit. You can still smoke corn on the cob if you don’t have either. To use a charcoal or gas grill, set it up for smoking. For charcoal, create a two-zone fire and add wood chips (that have been soaking for 30 minutes) once it is within the desired temperature range. Since this is a relatively short cook, the need to replenish the wood chips is unlikely. For a gas grill, add wood to the smoker box or, if your grill does not have a smoker box, wrap dry chips in a foil pouch, poke holes in the pouch, and nestle it right over one of the burners.
- Prepare the corn: If you purchased shucked ears of corn, rinse them, and remove any bits of silk still attached. For unshucked corn, grab the husk and silks at the top and firmly pull down towards the base to remove. Once done, clean up each one by removing any remaining silk, rinse under cold water, and pat dry.
- Season: Combine the butter with all the seasonings except the salt and brush onto the corn.
- Smoke: Place the corn on the grates, close the lid, and smoke for 20 minutes. Then flip, brush with more butter, and continue to smoke until the corn is tender.
- A buttery finish: Salt the remaining butter, brush the corn with what remains and serve.
Variations, Substitutions, and Cooking Tips
Add spices – Chili powder, cayenne, or paprika will add heat to smoked corn on the cob.
Add toppings – Toppings like grated cheese, garlic chips, or crumbled bacon would taste SO good!
Grill the corn – If you don’t have a smoker, you can grill the corn instead. Grill the corn over medium heat for 10-12 minutes, occasionally turning, until the kernels are tender and lightly charred.
Storage and Freezer Tips
Tightly wrap leftover corn in aluminum foil and refrigerate for 3-5 days.
How to Reheat
To reheat smoked corn on the cob, preheat your oven to 400 degrees Fahrenheit and place it into a baking dish. Then, add 2 tablespoons of water to the dish, cover it with foil, and pop it into the oven for about 5 minutes.
- 4 ears of corn, shucked
- ¼ cup unsalted butter, melted
- 1 tablespoon chopped fresh parsley, flat leaf
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1/8 teaspoon black pepper
- ½ teaspoon sea salt
- Preheat a smoker or pellet grill to 225 degrees Fahrenheit.
- Meanwhile, place the ears of corn on a plate or platter.
- Combine the butter with the remaining ingredients except for the salt.
- Brush half the butter mixture onto the corn, then transfer the corn to the grates, close the lid, and smoke the corn for 20 minutes.
- Flip the corn, lightly brush the other side with butter, close the lid, and smoke for another 20 minutes or until the corn is easy to pierce with a fork.
- Add salt to the remaining butter. Stir.
- Plate, finish the corn with the remaining butter, and serve.
If you are not using a pellet grill, soak wood chips for at least 30 minutes before use.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 267mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g
This data was provided and calculated by Nutritionix.
Try These Recipes Next!