Smoked corn on the cob infuses fresh ears of corn with real smoky flavor much more than a quick char on the grill.
Low and slow cooking allows the smoke to fully penetrate each ear, enhancing the natural sweetness of the corn while adding rich flavor. As it cooks, the kernels become tender and juicy, soaking up just enough smoke to create a balanced flavor that is bold but allows the corn goodness to shine. Finish it simply with butter and a sprinkle of salt, or fancier with herbs and seasonings.
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We love love love cooking an entire meal on the grill or smoker. We've got the larger size Kamado Joe, so there's plenty of room to throw a side dish on along with meat. A meat that cooks low and slow like Smoked Turkey Tenderloin, Grilled Chicken Leg Quarters or Smoked Ham make perfect companions to a grilled or smoked side.
If you search for "smoked corn on the cob" your results will include fresh corn still in the husk. This is cooking corn on the grill - that's true. And the corn is delicious, but it's actually steamed corn. We decided to write this for those folks looking for help actually making smoked corn on the cob.
It has a real smoke flavor infused into the corn and it's so easy to make! Actually, since the shucking is done before you put it on the smoker, we think it's even easier.
Ingredient notes
This is one of those "recipes" that is more method than actual recipe, so the ingredient list can be as simple as fresh corn, butter, and salt. Oddly enough, this is the case with our old fashioned creamed corn recipe. The corn itself is the star and needs almost nothing else.
For fun and variation, you can certainly add some fresh herbs and fun seasoning. In some of the photos you see here, there is a sprinkle of fresh parsley and Tajin seasoning to give our smoked corn a "street corn" twist.
If you want the smoke flavor to be really bold, you can actually use smoked butter on it. You could smoke the butter right along with the corn and brush it on afterwards, or you can make the smoked butter beforehand and brush it as the corn cooks.
How to cook corn on the cob on a smoker
- Starting with fresh corn, you shuck and pull off the silks. I like to leave the husks attached and tie them to give a little "handle". You can pull them off.
- Wash and dry the corn thoroughly.
- Brush the corn with melted butter.
- Lay on a well-oiled smoker grate and cook at about 225 degrees in 15-minute increments, turning and brushing with butter each time.
- The corn will be cooked and tender in about 45 minutes to one hour. The time can vary depending on the type of corn, the smoker temperature, and the time it takes your smoker to recover the temperature after opening.
- After taking off the smoker, brush once more with butter, sprinkle with salt and any other seasonings you prefer.
Pam's tips
- To get the stubborn silks from between kernels, brush with a stiff brush from the bottom to the top of the ear of corn. Do this before washing the corn, as it's easier to get the silks off of dry corn.
- I use butcher's twine or cotton string to tie the husks back, and I like to soak it in water for a few minutes to prevent any flare-ups on the grill.
- To save room on the smoker, I close the lid with the husks on the outside.
Variations
- Use any type of corn that is fresh and available. In the photos here, you see silver queen corn, which is a light colored sweet corn. Any variety is great.
- The type of wood you use for creating smoke will make a subtle difference in the flavor. Hickory and apple are two of my favorites.
- Sprinkle any type of seasoning or herbs that you like after the corn is completely done.
- For a real street corn flavor, brush the corn with mayonnaise while cooking (instead of the butter) and then sprinkle with Tajin. If you like a little kick of spice, add a small amount of cayenne pepper.
FAQs about smoked corn
It varies depending on the temperature of the smoker and the variety of corn. A general rule of thumb is 45 minutes to 1 hour. Sweet (white or silver) corn tends to be firmer and cook more slowly than yellow corn.
If you do it's not truly "smoked" corn because the flavor cannot penetrate the corn. Leaving the husk on results in steamed corn.
This will also result in corn that is more steamed than smoked. It is still a perfectly acceptable way to cook corn on the grill.
Storage
Leftover smoked corn can be stored in the refrigerator if tightly covered for 4-5 days and then reheated in the oven, wrapped in foil.
I've also cut the corn kernels off the cob to store and reheat my smoked corn on the cob.
📖 Recipe
Smoked Corn on the Cob
Instructions
- Shuck corn and remove silks, leaving husks attached and tied back if desired.
- Wash and dry corn.
- Brush corn with melted butter.
- Cook on smoker at approximately 225℉ for about 45 minutes to 1 hour. Every 15 minutes turn and brush with butter. Remove when corn is tender.
- Brush with additional butter and sprinkle with salt and any other desired seasonings.
Notes
- If smoking meat at higher or lower temperatures the cook time for corn can be adjusted accordingly.
- Mayonsaise may be used instead of butter.
- Additional herbs and seasonings may be used.
Nutrition
Grilled & Smoked Main Dishes
- Bourbon Beef Tenderloin Recipe
- Smoked Ham on Big Green Egg
- Grilled Cajun Wings
- Grilled Chuck Roast - Marinated and Smoky
- Quick & Easy Grilled Blackened Chicken Recipe
- Ruby Tuesday Chicken Fresco (Copycat) with Video
- Easy Grilled Shrimp with Dipping Sauce
- Creole Butter Recipe
Kay says
Delicious!