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! I created this Smoked Corn on the Cob recipe for when I already have the smoker rolling. It just makes sense to make your side dish on the smoker while it’s on, right?

For this recipe, I smoke the corn towards the end of meat’s cook time so the corn is ready when the meat is! For big cuts of meat, I smoke this fresh corn while the meat rests.

“I’ve done this twice now, about to mix my 3rd mixture for the family’s Memorial Day meal. It’s awesomely yummy! 😋” – Christina

I reviewed several of the most popular Smoked Corn on the Cob recipes out there before testing some options for this one. And I can tell you, this will likely be the SIMPLEST smoked corn recipe that you find! But don’t let that fool you. This recipe has awesome flavor.

I choose to smoke my corn “naked,” and over a low heat fire for less than an hour. I baste the corn once before placing it on the smoker grates, and then one more time while cooking. I know that some choose to wrap their corn in foil. You can do this, but it will block the smoke from infusing into the kernels.

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 higher than your typical 200-225 degrees Fahrenheit, consider soaking your corn for 15-20 minutes prior to cooking to help keep it from drying out.

“This is my go-to recipe for corn. Absolutely fabulous every time!”- Amy

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 basically just steam the corn, and most of the smoke flavor will stay in the husk.

If you don’t want your corn on the cob to take on smoke flavor, leaving the husk on is a great way to do it!

Equipment Needed

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 smoker lasted e12 years with heavy us! Of course, you can use your pellet smoker for this recipe too.

We prefer a mild smoke flavor and typically use pecan wood or cherry wood.

“I am not a big fan of smoke. But this was the best corn 🌽 ever! Just olive oil, salt & pepper. 🧈 once off the smoker.” – Rosann

Looking for more delicious corn recipes? I love my freezer corn, calabacitas, or this easy grilled corn on the cob!

Serving Suggestions

Wondering what to serve with your Smoked Corn on the Cob? I love my Smoked Pulled Pork, Smoked Salmon, Smoked Tri Tip Roast or Smoked Turkey Breast and Smoked Mac and Cheese on the side!

If you need a smoker appetizer, try out my Smoked Jalapeno Poppers or yummy Smoked Buffalo Chicken Dip.

“3rd time making this recipe …. Everyone loves it even the grandkids who are one and 5.” – Jenea

I hope that you and your family enjoy this Smoked Corn on the Cob recipe! If you make it, let me know how it went in the comments below.

• 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

[convertkit form=7487957]