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Smoked Corn on the Cob


Smoking corn on the cob in your smoker or pellet grill is an absolute must-try! It’s an effortless way to cook corn, and it’s so versatile!

Smoked Corn on the Cob plated with toppings

Smoked corn on the cob has always been a hit at our cookouts! It’s so easy to make and versatile too. While this dish if often served as a side dish, the smoked corn kernels can also be used in salsas, casseroles, or dips.

Can you smoke corn in the husk?

Yes, absolutely. The husk will help steam corn and the keep the seasonings intact. For a deep smoky flavor and charred exterior, simply remove the husks and silks before cooking.

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.)
Husking Corn

How long 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.

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

Smoked corn on the cob

Making it

  • Gently pull back the corn husks without removing them completely. Gently remove the silk threads.
  • Soak the corn in cool water for 2 hours. Please note that this step is not necessary unless you are cooking the corn at over 300 degrees F).
  • Remove from water, and blot the husks and cob dry.
  • 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 butter mixture. Either fold husks over or tie them back, depending on how much smoke absorption you desire.
  • Place corn into the smoker, close the lid and cook for 60-90 minutes.
  • Use heat-resistant gloves to remove the corn once it is done. Peel the husks back (disregard this step if you’ve tied the husks back), and brush with more of the butter mixture. Top smoked corn on the cob with chopped green onion and a little fresh lime juice. Place onto a platter, and serve.

Recipe Variations

  • Dressing: Brush corn with Italian dressing right before cooking for a slightly tart smoky flavor.
  • Garlic-Herb: Mix minced garlic and chopped fresh basil with softened butter. Spread mixture on the corn before they go in the smoker. Absolutely fantastic!
  • Hot and Spicy: Make a spicy butter spread with minced jalapenos, cayenne pepper, garlic, and butter.

More recipes to try!

Smoked Corn on the Cob plated with toppings

Smoked Corn on the Cob

There are a variety of ways to cook corn, boiling and grilling come to mind. However, there is nothing more satisfying that taking a bite of smoked corn on the cob. You can prepare these cobs right in your smoker or pellet cooker.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American BBQ
Keyword: smoked corn, smoked corn on the cob
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 228kcal


  • 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.


Calories: 228kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1002IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg

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