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Smoked Corn on the Cob


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This is the EASIEST and TASTIEST Smoked Corn on the Cob recipe that you will find! Simple method and a short cook time, you will love the smoky flavor!

Any time that I am able to make my entire dinner on the grill or smoker, I do it. This keeps me outside, and puts the fire to full use! One of the most popular recipes on my website is this Grilled Corn on the Cob. I use a different technique than in this Smoked Corn on the Cob recipe, but it's very tasty! \
"I've done this twice now, & about to mix my 3rd (quadrupled) mixture for my family's memorial day meal 😊. It's awesomely yummy 😋." - Christina, Blog Comment
I reviewed several of the most popular Smoked Corn on the Cob recipes out there before testing out this one. This will likely be the most SIMPLE smoked corn recipe that you find.
Smoked Corn on the Cob
Many recipes call for soaking the corn to keep it from drying out. This isn't necessary when making smoked corn on the cob unless you're smoking with a super hot fire over a long period of time. If your fire is rolling at 300+ degrees Fahrenheit, you may want to soak your corn in water for 15-20 minutes prior.
Many recipes also call to keep the husks on. You can choose to do this, but you will not impart much of a smoke flavor into the kernels. Leaving the husk on will steam the corn and divert most of the smoke into the husk. This is an excellent option IF you don't want your corn to take on the smoke flavor.
Equipment Note: We use a Weber Smokey Mountain, so yes we smoke with charcoal. Typically, our wood chips used are pecan or cherry, we prefer a mild flavor. 
Smoked Corn on the Cob
I chose to smoke my corn "naked," and over a low heat fire for less than an hour. I basted the corn ONCE before placing it on the smoker grates, and then one more time while cooking. Why? As my husband always says "If you're looking, you're not cooking!" You don't want to take the lid off and release the smoke and heat more than needed. This applies to all smoking, not just smoked corn on the cob!
Smoked Corn on the Cob
I hope that you and your family enjoys this Smoked Corn on the Cob! If you like it, I bet you'll also enjoy:
Yield: 4

Smoked Corn on the Cob

Smoked Corn on the Cob
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 4 ears of sweet corn, shucked
  • 4 tbsp salted butter, melted
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ½ tsp garlic powder
  • ⅛ tsp onion powder
  • ¼ tsp parsley


  1. Prepare smoker to 225 degrees Fahrenheit.
  2. Combine melted butter and spices in small bowl.
  3. Brush butter baste onto corn cob.
  4. Plate corn directly on smoker grates, and close the lid.
  5. Allow to smoke for 20-25 minutes, then quickly open the lid to flip the corn and brush on the butter baste a second time.
  6. After 45 minutes


For spicy corn, add a dash or chili powder, cayenne or hot sauce to your butter baste!

Smoked Corn on the Cob

Gallivant Rose Wine from Scout and Cellar
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