Smoking corn on the cob, whether prepared in your pellet grill or smoker, is a must-try! It’s an easy way to prepare corn, and the flavor is unbeatable! Smoked corn is also versatile. Cut away the kernels and incorporate them in your favorite dips, soups, stews, and casseroles with ease.

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 helps steam the corn and keeps 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 on)
• 2 sticks unsalted butter
• Onion powder
• Garlic powder
• Paprika (not smoked paprika)
• Brown sugar
• Chili powder
• Salt and black pepper
• Green onions (sub with fresh herbs like parsley, basil, oregano, etc.)

How long to smoke corn at 225 degrees.

Smoking corn on the cob will take approximately 1 to 1.5 hours. Please note that this time may vary depending on the grill or smoker used. As always, it’s important to monitor them closely throughout the cooking process.

The best wood for smoking corn on the cob.

The best option for smoked corn is mild-flavored wood chunks, chips, or pellets like oak, alder, or maple. For stronger smoke flavor, hickory is recommended. 

How to Make Smoked Corn on the Cob

• Prepare the Corn: Gently pull back the corn husks without removing them completely. Gently remove the silk threads. Please note that you will not need to soak the corn in water if cooking it below 300 degrees F.
• Prepare grill for 225 degrees F.
• Prepare Butter Mixture: Combine the butter with the spices listed in the recipe below.
• Brush the Corn: 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.
• Smoke the Corn: Place corn into the grill or smoker, close the lid, and cook for 60-90 minutes.
• Remove and Serve: 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. Garnish with chopped green onion and a spritz of fresh lime juice before serving.

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!

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Smoked Corn on the Cob

There are several ways to cook corn, including boiling and grilling. However, nothing is quite as satisfying as biting into smoked corn on the cob. You can prepare these cobs easily in your smoker or pellet grill.

Course Side Dish

Cuisine American BBQ

Keyword smoked corn, smoked corn on the cob

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 228kcal

Ingredients

• 12 ears of corn husks still on
• 2 sticks unsalted butter melted
• 1 1/2 tablespoons onion powder
• 1 1/2 tablespoons paprika not 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

Instructions

• Prepare your grill or smoker for 225 degrees F. Add wood chips 5 minutes before cooking.
• Gently pull back the husks on the each ear of corn taking great care to leave the husks attached. Remove the silk threads only.

  *You do not need to soak the corn for this recipe. You can rinse the cobs under cold water, and blot them dry with paper towels.
• Combine melted butter with salt, sugar, and spices in a medium bowl.
• Brush the kernels with some of the butter mixture, reserving the rest for later.
• Gently pull the husks back over the corn.
• Smoke the corn at 225 degrees F. for 60-90 minutes. Monitor them closely.
• Once cooked, let the corn rest for 5 minutes. Wearing heat-resistant gloves, gently pull back (or completely remove) the husks.
• Brush with remaining butter mixture, and garnish with chopped green onions (or your desired fresh herb), and a spritz of fresh lime juice before serving.

Nutrition

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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