Smoked Corn


Smoked Corn on the Cob

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. Smoked corn just screams barbecue, and sometimes that's all we want.
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Prep Time 15 hrs
Cook Time 1 hr
Course Side Dish
Cuisine American
Servings 2


  • 6 to 12 ears of corn husks still on
  • 1/2 cup olive oil
  • 1 tablespoons onion powder
  • 1 tablespoon paprika do not use smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 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 olive oil with onion powder, paprika, brown sugar, chili powder, and salt.
  • Remove corn from water. Carefully, blot dry the husks and exposed corn kernels with paper towels. Brush the kernels with spiced oil 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.


Photo by: VadimVasenin/Depositphotos
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