Smoked Corn on the Cob

Smoked Corn on the Cob is a delicious and popular summer dish that can be enjoyed as a snack or a side dish at any outdoor gathering.

If you’re looking to add a little extra flair to your corn on the cob this summer, I’d suggest you throw it on the smoker. A pellet grill or electric smoker can really transform the flavor of corn, making it truly irresistible.

Whenever we’re making something on the smoker, like chicken wings, that cook fairly quickly, we’ll throw on some corn on the cob as well. You don’t want to waste the space when you’re using the pellet grill. Take advantage of the smoke!

Why Smoke Corn on the Cob?

We’ve all had our fair share of grilled corn on the cob, and it’s super flavorful, so I’m not knocking it, but there’s something extra magical that happens when you smoke corn on the cob. It adds a smoky flavor to the corn that really enhances its sweetness.

We love smoking corn on the cob, even though it takes quite a bit longer than the usual grilled corn. It can be done alongside other dishes on the smoker, like smoked chicken breast or smoked pork tenderloin, making it a great addition to any outdoor gathering.

» You might also like these Smoked Baby Back Ribs and Classic Potato Salad.

Ingredients Needed

The ingredients needed for grilled corn on the cob are simple and easy to find.

• Corn on the cob – Look for super fresh corn that’s either whole ears or already trimmed.
• Butter – The butter makes the corn exterior moist, which helps it soak up the smoke flavor and aroma better. Try this herb garlic compound butter to jazz it up.
• Salt & pepper – This is really all you need to bring out the delicious flavor of the corn.
• Garlic powder – If you’re a garlic fan, you can’t go wrong adding a little garlic powder to the mix.
• Cotija cheese – This crumbly salty cheese is a great as a condiment for corn.
• Cilantro – This is optional, but I like to add a bit of fresh cilantrol from the garden to the corn.

You can also add other seasonings, such as paprika or chili powder, depending on your preferences.

Equipment Needed

• Smoker – I use a Z Grills 700 series smoker for most of my smoking, though I also have a Traeger grill. You can use whatever smoker you have – they all work the same.
• Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have.
• Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.

Temperature and Timing

Smoked corn on the cob can be smoked at just about any temperature, though the lower you go, the more time it will have to soak up the smoke flavor. I like to cook it at whatever temperature I’m using for the other things on the smoker (usually meat like chicken or brisket), and for me that is usually 225° F.

At 225° F, the corn will take about 45 minutes to cook and assume maximum smokiness. If you choose to smoke at 250° F, that’s fine too. You can then cut down the smoke time to about 35 to 40 minutes.

How to Smoke Corn on the Cob

Preheat your smoker to 225° F (or 250° F, if you wish). Don’t forget to stock the hopper with your preferred wood pellets (we like hickory wood pellets for corn).

Mix together the butter, salt, pepper, and garlic powder in a bowl. Baste the corn with the butter mixture. This will make the corn surface moist, which helps it soak up the smoke flavor.

Place the corn on the smoker and cook, without raising the lid, for 25 minutes.

Turn the corn over and baste it again. Continue smoking for 20 more minutes.

Remove the corn from the smoker and rest it for 5 minutes before garnishing with the cotija cheese and cilantro.

Tips for Smoking Corn

• There’s no need to soak the corn before smoking it. You might do this if you were leaving the husks on the corn, but for this recipe we remove the husks. This allows for the most surface area that can soak up smoke flavor.
• Try to find corn that is nice and crisp, so it doesn’t become soggy while smoking.
• Keep the lid of the smoker closed as much as possible during the cooking, so you don’t allow too much smoke to pour out.

How to Store and Reheat Grilled Corn

If you have leftover corn, you can store it in an airtight container in the fridge for up to 3 days. To reheat, you can either microwave it for 1-2 minutes, or wrap it in foil and reheat on the grill for a few minutes.

Frequently Asked Questions