- June 29, 2023
- Gluten Free
Smoked Corn On The Cob Recipe
Experience the mouthwatering delight of smoked corn on the cob, where each bite is packed with irresistible flavor. The smoky aroma and charred exterior perfectly complement the sweet juiciness of the corn, creating a satisfying crunch. This elevated take on a classic summer favorite will leave you wanting more of its simple yet delicious goodness.
Why This Recipe Works:
Classic with a Twist: Classic corn on the cob thrown onto the grill is absolutely delicious, so why not try it on the smoker? This smoked corn on the cob recipe takes a classic and makes it better with the infusion of smoky flavor! The result is sweet and crunchy with a balance of savory and smoky. This corn will pair amazingly with any smoked protein!
Simple to Make: It is pretty simple to make smoked corn on the cob, with just a few steps of prep and then you can let the smoker do all of the work! I like to keep the husks on the corn to keep the kernels from getting dry, but you will want to pull them back and remove the silk and place them back again! If you have time, soak the corn in water to make sure it will be as juicy as possible. I also smoked the butter dipping sauce, which was a delicious addition that I highly recommend!
Supplies Needed:
- Smoker
- Aluminum Foil Pan or Cast Iron Pan
- Butcher’s Twine
- Tongs
Ingredients:
- Corn on the Cob: Really all you need are ears of corn! You will want to have corn that has the husk on it for this smoked corn on the cob recipe!
- Smoked Butter Dipping Sauce: If you want to dip your corn on the cob into a smoked butter sauce, then you will need butter, garlic, parsley, salt, pepper and red pepper flakes!
How To Smoke Corn On The Cob:
Preparation:
- Preheat: Preheat the smoker for 225 F and set it for indirect heat.
- Prep the Corn: Prep the corn on the cob by gently pulling back each leaf of the husk (keeping the husk attached) then removing and discarding the silk. Repeat this process with each ear of corn.
- Replace Husk & Soak: Place the husk leaves back in place to cover the corn kernels. If time allows, submerge the corn under water for 30 minutes.
- Tie: Remove from the water and tie the husk closed on the end of the cob with butchers twine to keep it in place (this helps the corn stay juicy during smoking).
- Prepare Butter Ingredients: Next, add the butter sauce ingredients into a grill safe dish (aluminum foil pans work great here or a small cast iron pan).
Smoking Instructions:
- Cook: Place each piece of corn directly onto the grill grates or hang (like pictured) onto the smoker and smoke for 45-60 minutes or until the corn is heated through and the kernels are tender. Add the butter mixture to the grill to smoke and melt as well at the same time.
- Remove & Serve: Remove the smoked corn and melted butter from the grill and let it rest for 5-10 minutes, remove the twine, and serve with the butter and enjoy!
Variations And Serving Suggestions:
- Try soaking it in beer instead of water! This will add an infusion of flavor and keep the corn super juicy.
- Make it Elote-Style! You can pull the husks back, and brush it with mayonnaise mixed with chili powder and lime juice! After smoking, sprinkle with some fresh cilantro!
- Make it Sweet! Instead of making a smoked butter dip, mix melted butter with honey for a sweet butter mixture.
- Like it Spicy? Make a cajun butter by adding cajun seasoning or some cayenne pepper!
- Serve smoked corn on the cob with all of your favorite smoked meats like Smoked Burgers and Smoked Barbacoa, along with Smoked Baked Beans and Smoked Mac & Cheese!
Frequently Asked Questions:
It is not 100% necessary to soak the corn prior to smoking it, especially since we are wrapping the corn in the husk. However, it can ensure that the corn will be moist and juicy! So if you have the time, I recommend soaking the corn in water or beer!
To store any leftover corn, place in an airtight container in the fridge for up to 4 days. You can also cut the kernels off of the cob and store the kernels for up to 4 days in the fridge!
To fully cook corn on the cob and get a nice smoky flavor, it should take just 45-60 minutes!
More Recipes To Try:
- Smoked Cornbread Recipe
- Grilled Broccoli Salad Recipe
- Panzanella Salad
- Grilled Garden Veggie Salad
- Tostones in Avocado Oil
Smoked Corn On The Cob Recipe
Ingredients
- 4 ears Corn with the husk
Smoked Butter Dipping Sauce (optional)
- 1 stick Butter
- 2 cloves Garlic minced
- 1 tbsp Parsley
- 1/2 tsp Salt
- 1/2 tsp. Pepper
- 1/2 tsp. Red Pepper Flakes optional
Instructions
- Preheat the smoker for 225 F and set it for indirect heat.
- Prep the corn on the cob by gently pulling back each leaf of the husk (keeping the husk attached) then removing and discarding the silk. Repeat this process with each ear of corn.
- Place the husk leaves back in place to cover the corn kernels.
- If time allows, submerge the corn under water for 30 minutes.
- Remove from the water and tie the husk closed on the end of the cob with butchers twine to keep it in place (this helps keep the corn juicy during smoking).
- Next, add the butter sauce ingredients into a grill safe dish (aluminum foil pans work great here or small cast iron pan).
- Place each piece of corn directly onto the grill grates or hang (like pictured) onto the smoker and smoke for 45-60 minutes or until the corn is heated through and the kernels are tender. Add the butter mixture to the grill to smoke and melt as well at the same time.
- Remove the smoked corn and melted butter the from the grill and let it rest for 5-10 minutes, remove the twine, and serve with the butter and enjoy!