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A stack of smoked corn on the cob

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.
5 from 28 votes
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
4 Servings
Calories: 204kcal
Author: Laura Lynch

Equipment

Ingredients

  • 4 ears of corn shucked
  • 1/4 cup (57 g) butter melted
  • 1/2 teaspoon (3 g) salt
  • 1/2 teaspoon (1 g) pepper
  • 1/2 teaspoon (1.5 g) garlic powder
  • 2 tablespoons (34 g) cotija cheese
  • 1 tablespoon (0.4 g) cilantro fresh chopped

Instructions

  • Preheat smoker to 225° F. Don’t forget to stock the hopper with your preferred 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.
  • Place the corn on the smoker and cook for 25 minutes.
  • Turn the corn over and baste again. Continue smoking for 20 more minutes.
  • Remove from the smoker and rest for 5 minutes before garnishing with the cotija cheese and cilantro.

Nutrition

Calories: 204kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 493mg | Potassium: 260mg | Fiber: 2g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg