Smoked corn on the cob is easy to make and super delicious! The best part is that you can cook these cobs right in your smoker or pellet grill.
This smoked corn on the cob has always been a hit at cookouts! It’s so easy to make and versatile too. Serve it as a side dish, or use the smoked corn kernels in salsas, casseroles, or dips.
Can you smoke corn in the husk?
Yes, absolutely. The husk will help steam corn, keep the seasoning intact, and outer charring. However, you can remove the husks and silks before cooking to achieve a deeper smoky flavor. The corn will be more charred this way.
Ingredients for smoked corn on the cob
- 12 ears of corn husks still on
- 2 sticks unsalted butter
- Onion powder
- Paprika (not smoked paprika)
- Brown sugar
- Chili powder
- Salt and black pepper
- Garlic powder
- Green onions finely chopped (or sub with fresh herbs like parsley, basil, oregano, etc.)
How long does it take to smoke corn at 225 degrees?
It will take anywhere from 1-1 1/2 hours to smoke corn on the cob. Please keep in mind that this time can fluctuate based on your outdoor cooking equipment. So keep an eye on them throughout the cooking process.
What is the best wood for smoking corn on the cob?
Choose mild flavored wood chunks, chips, or pellets like oak, alder, or maple. For a robust flavor, use hickory.
- Gently pull back the husks of the corn without tearing them off. Remove the silk threads only. At this point, you can soak the corn for 2 hours if you choose to (not necessary unless you are cooking over 300 degrees F). Blot the husks and cob dry before following step 3.
- Prepare your smoker or pellet grill for 225 degrees F.
- Next, combine the butter with the spices listed in the recipe below. Expose the kernels and brush with the mixture. Either fold husks over or tie them back. Keep in mind how much smoke absorption you’d like these corn cobs to have before folding or tying.
- Place corn into the smoker, close the lid, and let them cook for 60-90 minutes.
- We recommend using heat-resistant gloves to remove the corn once done. Peel husks back (disregard this step if you removed the husks), and brush with more of the butter mixture. We like to top our smoked corn on the cob with chopped green onion, and a little fresh lime juice. Place onto a platter, and voila, delicious corn!
Smoked corn on the cob is incredibly easy and versatile. You can serve as is or remove the kernels, add them to salsa and dips, or use them in Jalapeno Popper Corn and Corn Pudding. It is truly spectacular!
Smoked Corn on the Cob
- 12 ears of corn husks still on
- 2 sticks unsalted butter melted
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons paprika do not use smoked paprika
- 2 tablespoons brown sugar
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3-4 medium green onions finely chopped
- Gently pull back the husks on the each ear of corn taking great care to leave the husks attached. Remove the silk threads only.
- Place corn in a large pan and fill with enough water to cover them. Let then sit for 2-4 hours.
- Combine melted butter with salt, sugar, and spices.
- Remove corn from water. Carefully, blot dry the husks and exposed corn kernels with paper towels. Brush the kernels with melted butter mixture.
- Pull the husks back over the corn.
- Prepare your smoker according to manufacturer's directions. Smoke corn at 225 degrees F. for 60-90 minutes.
- When done smoking, pull back or completely remove the husks using clean heat resistant gloves. Top corn with room temperature butter and chopped green onions.