Summertime is the best time for fresh vegetables. This Smoked Corn On The Cob recipe is one that you are going to love. It has all the sweet flavors of summer fresh corn on the cob but with a great and tasty twist!
Summer corn is so good! I love to buy fresh cobs of corn directly from the farmers out of the back of their trucks. It’s inexpensive but such a treat! We look forward to it every year!
Look at those plump juicy kernels of corn on those freshly smoked cobs. This is one side dish that you need to make sure you make extra!
What do you need to make smoked corn on the cob?
What do you need? Fresh cobs of corn and a couple of other items from your kitchen. Go out and pick up some corn. I would bet you have everything else already in your kitchen!
- Fresh cobs of corn
- Garlic powder
- Onion powder
- Fresh ground pepper
- Kosher salt
- Parmesan cheese
How to make smoked corn on the cob
First, you need to soak your cobs of corn. Fill a large bucket with water and submerge the whole cobs of corn. Do not remove the silks or the husk. You may need to place a plate or bowl on top of the ears of corn to keep them submerged. Allow the cobs to soak for at least 3- 4 hours; overnight is best.
Preheat your smoker to a temperature of 225 degrees F. Once heated, place the corn on the cob directly on the smoker grill. Close the lid and allow the corn in the husk to smoke for 2 hours, turning once halfway through. I find that mesquite wood works best with this smoked corn recipe, but you can use whatever wood you prefer.
After smoking for 2 hours, remove the cobs of corn from the smoker; careful they are very hot! If not serving right away, place the smoked corn in a cooler to stay warm. This is a great trick for smoked or grilled corn on the cob, smoked brisket, or BBQ or smoked foods you want to keep warm.
Finishing your SMoked corn on the cob
When ready to serve, melt 1/2 the butter in a microwave-safe bowl. Add the smoked paprika, garlic powder, onion powder, fresh ground pepper, and salt. Whisk to the combine.
Pull the husks back from the cobs. They should pull back fairly easily. You can remove them completely from the cobs, but I like to keep them attached. It adds a bit of flair to your smoked corn. Plus, it provides a handle to grab the cob, especially if you don’t have those little corn cob holders.
Then using a BBQ or pastry brush, generously coat the entire cob of corn with the butter and spice mixture. If you like, you can serve the corn with additional melted butter, salt, fresh ground pepper, and grated parmesan cheese.
The great thing about this smoked corn is that you can prepare it ahead of time and keep it warm in a cooler! You can even wrap the corn in foil before you put it in the cooler. This will help to keep it warm longer. Make your smoked corn on the cob at home, toss it in a cooler, and take it on your picnic. It’s also the perfect side to take to a pot-luck dinner.
If you’re invited to a family or friends for a BBQ, this is the perfect side dish to bring! I mean, who doesn’t like corn on the cob? Oh, and the smoky flavor, with the flavored butter, well, there isn’t much more to say!
Making this recipe your own
The great thing about smoking, grilling, and BBQing is that the sky is the limit when it comes to flavors. If you want to add some bacon bits on top of your smoked corn on the cob, well, go right ahead! If you want to add some different spices to your butter, there is nothing stopping you!
Play around with ingredients you like and change it up a bit. That’s why I love to cook this way.
Pin it HERE!!
Pin it HERE!!
- 12 fresh ears of corn on the cob
- ½ cup (1 stick) butter, melted and divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fresh ground black pepper
- 1 tsp salt
- butter, melted
- parmesan cheese, grated
- Fill a very large bowl or bucket with water and submerge the corn. Do not remove husks or silk. You may need to place a bowl or plate on top of the corn, so it stays submerged in the water.
- Allow to soak for 3-4 hours; overnight is better.
- Preheat your smoker to 225° F and place the corn on the cob onto the smoker once preheated. Do not remove the husks before smoking.
- Smoke for 2 hours, flipping once halfway through.
- Remove from the smoker and place in cooler if needed to keep warm before serving.
- When ready to serve, melt ½ butter in a microwave-safe bowl for 30-45 seconds.
- Whisk in spices until completely combined.
- Using a pastry or grilling brush, generously brush on the butter mixture. Work over a tray or bowl to catch drips.
- Serve with additional butter, salt, pepper, and parmesan cheese. Garnish with chopped parsley if desired.
- Store leftovers in the refrigerator.
I use mesquite wood for smoking my corn on the cob, but you can use whichever wood you prefer.
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Amount Per Serving: Calories: 89Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 458mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust