Smoked Corn on the Cob has amazing flavor, unlike any other corn you’ve eaten before! Put away the Instant Pot and learn how to smoke corn on the cob!
Smoked Corn on the Cob
There are so many easy smoker recipes that you can try. I am always surprised at how versatile a smoker is to use.
And when it comes to smoking corn on the cob, this recipe can’t be beat!
It cooks right in the husk, and the natural sweetness is enhanced with a simple rub of butter, salt, and pepper.
If you haven’t already tried my other smoker recipes, be sure to try my Smoked Baked Beans. These tender baked beans with bacon are the perfect side dish!
And, you’ve got to try my Smoked Chicken Quarters recipe if you haven’t made it yet. They are juicy and tender on the inside with crispy skin on the outside.
How To Smoke Corn on the Cob
Of course, you will need your smoker and your favorite flavor of wood chips to make this recipe.
You will also need a large pot of water to soak the corn in. This prevents the kernels from drying out.
- Peel back the husks, remove the silks, and cover the kernels with the husks again.
- Soak for at least 1 hour, then brush kernels with a mixture of softened butter, salt, and pepper.
- Place ears of corn on the smoker with the husks still on. Smoke for 45 to 60 minutes.
Best Wood for Smoking Corn on the Cob
Any flavor of wood chips will work well when smoking corn, but applewood smoke is a particularly nice pairing with this vegetable.
Other options include peach, cherry, hickory, mesquite, and maple. You can try a variety of woods — when you smoke foods, they take on the flavor of the wood chips you use.
How Long to Smoke Corn on the Cob
At 225°F, smoked corn on the cob is ready in about 45 minutes.
How long to smoke corn on the cob depends entirely on the temperature of the smoker, the size of the cobs, and the method used to smoke your corn.
Smoking corn takes longer when the cobs are larger, and it may take extra time if they are wrapped in foil or still in the husks.
Corn On Smoker Recipe FAQ
I gently pull back the husks and carefully remove the silk when I’m preparing this recipe. Then, I fold the husks back over the corn to cover them before placing the cobs on the smoker.
You don’t have to cover the corn with the husks if you don’t want to. Another option is to fold the husks back and tie them with twine to make a handle.
Or, you can remove the husks completely before you put them in the smoker. It will have a beautiful golden color that’s infused with the flavor of your wood chips.
I like to soak the ears for at least an hour and preferably overnight before I place them in the smoker. This helps prevent your kernels from drying out while smoking corn.
You don’t need to wash the corn before you prepare it. But, you certainly can if you want to.
How to Store Smoked Corn on the Cob
If you have leftovers, you can simply wrap them in foil and place them in the refrigerator. They will stay good for up to five days that way.
Or, if you want to freeze your leftovers so that they last longer, you can do that as well. Wrap them in foil first and label them with a marker.
You can keep smoked corn on the cob for up to four months this way. Thaw in the refrigerator overnight before reheating.
Then, when you want to reheat your corn, unwrap it and add a teaspoon of water along with some salt and pepper.
Wrap it back up and reheat it at 350°F for five to seven minutes.
I use simple seasonings of butter, kosher salt, and pepper. But, you can add additional seasonings or even dried herbs to the butter mixture to make it your own!
There are plenty of other seasoning possibilities too. Here are a few ideas:
- Parmesan cheese
- Dried red pepper flakes
- Garlic powder
- Smoked paprika
- A dash of white sugar
- Extra virgin olive oil and freshly squeezed lemon juice
There are many different things that you can serve with smoked corn on the cob. It makes the perfect side dish for your favorite grilled meats and summer salads.
Of course, this side is also great with Sunday dinner. So, you’ve got to try it when you make these recipes:
With love, from our simple kitchen to yours.
Other Corn Recipes
Smoked Corn on the Cob + Video
- 4 ears corn, husks on
- 8 tablespoons unsalted butter, softened
- 1 teaspoon kosher salt
- ¼ teaspoon fresh black pepper
- Gently pull back the husks on the ears of corn. Remove the silks. Place the husk back on.
- Soak the ears of corn in water for at least one hour, up to overnight. This helps prevent the corn from drying out.
- While the corn is soaking, make the butter by mixing together the softened butter, salt, and pepper. When the corn is done soaking, gently pull the husks back and brush the corn with the butter mixture all over. Replace the husks.
- Preheat the smoker to 225°F. Place the ears of corn directly on the grates and smoke for 45 minutes, up to 1 hour, to your desired tenderness. Serve with more butter, salt, and pepper if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2020, updated and republished May 2023
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