Smoked Corn on the Cob
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 site is this Grilled Corn on the Cob, to make full use of the grill when we’re using it!
I created this Smoked Corn on the Cob recipe for when we have the smoker rolling. You’ll smoke the corn towards the end of your cook time on your protein, so the corn is ready when the meat is!
“I’ve done this twice now, about to mix my 3rd mixture for the family’s Memorial Day meal. It’s awesomely yummy! 😋”– Christina, Blog Reader
I reviewed several of the most popular Smoked Corn on the Cob recipes out there before testing some options for this one.
This will likely be the SIMPLEST smoked corn recipe that you find! But don’t let that fool you. This recipe has awesome flavor.
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 it’s rolling higher than your typical 200-225 degrees Fahrenheit, consider soaking your corn for 15-20 minutes prior.
“This is my go-to recipe for corn. Absolutely fabulous every time!”-Amby, Blog Reader
Many recipes also call to keep the husks on. You can choose to do this, but you will not get much of a smoke flavor into the kernels. Leaving the husk on will steam the corn, and most of the smoke flavor will stay in the husk.
If you don’t want your corn to take on smoke flavor, but you want to use the smoker to cook it, leaving the husk on is a great way to do it!
We use a Weber Smokey Mountain as our smoker of choice. These column smokers are well built and simple to clean and maintain. Our last one lasted 12 years!
We prefer a mild smoke flavor and typically use pecan wood or cherry wood.
I choose to smoke my corn “naked,” and over a low heat fire for less than an hour. We basted the corn once before placing it on the smoker grates, and then one more time while cooking.
I hope that you and your family enjoy this Smoked Corn on the Cob recipe! If you like it, I bet you’ll also enjoy:
- Perfect Smoked Chicken Rub
- Brown Sugar Smoked Salmon
- How to Smoke a Whole Turkey for Thanksgiving
- Smoked Chicken Quarters
- Instant Pot Mashed Potatoes
- Blackberry Dude’s Barbecue Rib Rub
- Smoked Chicken Breast
- 4 ears of sweet corn, shucked
- 4 tablespoons salted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon parsley
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- Prepare smoker to 225 degrees Fahrenheit.
- Combine melted butter and spices in small bowl.
- Brush butter baste onto corn cob.
- Place corn directly on smoker grates, and close the lid.
- Allow to smoke for 20-25 minutes, then open the lid to flip the corn and brush on the butter baste a second time.
- After 45 minutes of smoke time, remove from smoker and allow to cool for 1-2 minutes before eating.
For spicy corn, add a dash or chili powder, cayenne or hot sauce to your butter baste!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 180Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 156mgCarbohydrates 17gFiber 2gSugar 4gProtein 3g
The nutrition for this recipe is calculated by an app, and may be incorrect.