Quick Look at the Best Smoked Corn on the Cob
- Ready In: 1 hour!
- Serves: 6
- Main Ingredients: sweet corn, olive oil, salt, pepper, and butter.
- Dietary Info: dairy-free, gluten-free, plant-based, vegetarian
- Why You’ll Love It: Nothing says summer, like crisp and tender sweet corn that is covered in delicious melted butter! Follow along as I show you how to use your Traeger smoker to add the most amazing smoky flavor to cook your corn on the cob. The perfect summer side dish!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Sweet Corn – for best results, use fresh sweet corn that is in season – it’s so good!
- Olive Oil – a neutral oil is needed to help roast the corn kernels to a nice golden color. Option to swap for avocado oil, if desired.
- Butter – use regular butter or plant-based, but it is always a must when eating corn on the cob!
Pro Tips for Best Results
- Smoker Temp of 225 degrees F – ideal temperature to get the most smoky flavor!
- Olive oil + melted butter – this combination adds so much flavor and keeps the kernels from getting too dried out.
- Baste Quickly – the corn needs to be basted a few times, but do it quickly so the smoker temp doesn’t drop too much.
How To Smoke Corn On The Cob
Step 1 – Remove the husk and silks from each ear of corn.
Step 2 – Rub a little olive oil on the corn.
Step 3 – Season the corn with some kosher salt.
Step 4 – Melt the butter and set aside with a basting brush.
Step 5 – Smoke the corn for 40-55 minutes, basting with butter 2-3 times.
Pro Tip
Level up your smoked corn by basting it with a compound butter, like my garlic herb butter!
Best Ways To Serve Smoked Corn On The Cob
Our pellet smoked corn on the cob is super versatile. Here are just a few ways I love to enjoy it:
- As a BBQ side dish with smoked baby back ribs, slow cooker baked beans, and honey cornbread muffins.
- Amp up the flavor and turn them into easy mexican street corn!
- Cut the smoky kernels off the cob and enjoy in a creamy corn chowder, easy corn salsa, or make some old fashioned corn fritters!
Smoked Corn On The Cob FAQs
No, I wouldn’t recommend smoking frozen corn. There is just too much moisture and they will get soggy.
No, I wouldn’t recommend smoking corn with the husk on – we do this on the grill (see: grilled corn on the cob in husks), but since we are only smoking at a temp of 225 degrees F it doesn’t get quite hot enough to steam the corn (like it does on a very hot grill).
By the color (it should be a darker yellow/orange – darker than when it was raw). Best to remove the corn before it becomes shriveled.
Either wrap in aluminum foil and store in the fridge for up to 3 days or cut the kernels off the cobs and store in an airtight container. Reheat in the microwave or warm oven.
Other Sweet Corn Recipes You Might Like
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Ingredients
- 6 ears of sweet corn, husks and silks removed
- extra virgin olive oil
- 2-3 teaspoons kosher salt, more or less, as desired
- 2-3 tablespoons butter, melted (sub plant-based)
- kosher salt and ground black pepper
Instructions
- Prep Smoker: Preheat smoker to 225℉.
- Prep Corn: Place 6 ears of sweet corn on a plate or cookie sheet. Drizzle with extra virgin olive oil and rub all over. Season with 2-3 teaspoons kosher salt.
- Smoke Corn: Place corn on smoker grates and close lid. Let smoke 40-55 minutes or until fully cooked and kernels are tender but firm. Brush with melted butter 2-3 times during the smoking process.
- Final Baste: Remove from smoker and place on a plate. Baste generously with melted butter one more time and sprinkle with as much kosher salt and ground black pepper as you would like.
- Serve: Enjoy immediately!
Notes
- Pellets/Wood Chips: I would recommend a cherry, apple, mesquite, hickory or maple wood chips.
- Toppings: feel free to use this recipe to make a smoked version of Mexican Street Corn (Elote).
- Storage: wrap in aluminum foil and store in the fridge for up to 3 days.
- Leftovers: got leftovers – make some Mexican Street Corn Salad, Mexican Street Corn Nachos or Mexican Street Corn Burgers.
Bridget says
Love this! We will be making it all summer!
Alicia Roberts says
Delicious!!