There is nothing more satisfying than taking a bite of smoked corn on the cob. You can prepare these cobs right in your smoker or pellet cooker. This corn screams barbecue, and sometimes that’s all we want. They are easy to prepare, and they make a great side dish for any smoked, grilled, baked, or fried proteins.
Preparing the corn:
There are two schools of thought on smoked corn. First, some cooks say to remove the husks and not soak the corn before placing them into the smoker. Experienced cooks often choose to leave the husks on. Why? Because if you’re using your smoker already to prepare low and slow smoky meats, then smoky flavored corn might be a bit overkill. However, if you are smoking the corn for the sake of smoking corn or simply love heavily smoked foods, then take the husks off to deepen the smoky flavor. Otherwise, it’s all about balance. Choose the star of the show (the protein) to carry the smokiness, and let the sides do what they are meant to do, support the meal.
How to smoke corn:
- 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. Choose mellow wood chunks, chips, or pellets like oak, alder, or maple. For a robust flavor, use hickory.
- 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 45-60 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 off with chopped green onion, and a little fresh lime juice. Place onto a platter, and voila, delicious corn!
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 45 minutes to 1 hour.
- 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.
Cooked corn photos by: VadimVasenin/Depositphotos