Smoked Corn on the Cob is a quintessential summer recipe! Easy to make, loaded with butter and salt and served with some of your other favorite smoked recipes like smoked burgers, smoked chicken thighs or smoked potatoes!
Easy and Flavorful Smoked Corn on the Cob Recipe
Love a good corn on the cob recipe – it is a great summer side dish I look forward to every year and this smokey version of your classic grill corn recipe is SO GOOD! We used a Traeger pellet grill but any pellet smoker will work here. Serve with smoked mashed potatoes, smoked green beans and smoked pork shoulder! These smoked burgers would also be a great pairing!
Want something quicker – learn how long it takes to boil corn (hint: super fast)!
What You Will Need
- ears of corn: make sure they are husked with the silk removed.
- olive oil: you could also use a avocado oil here.
- kosher salt: use as much or as little as you want – totally up to you.
- butter: you can use dairy-free butter here if you need to and, again, use as much or as little as you want.
How Long Does it Take to Smoke Corn on the Cob at 225
It takes approximately 40-55 minutes to smoke corn on the cob at 225 degrees F.
What to Serve with Smoked Corn on the Cob
- Smoked Chicken Breast
- Smoked Chicken Legs
- Smoked Pork Loin
- Smoked Meatloaf
- Smoked Pork Belly
- Smoked Chicken Wings
How to Smoke Corn on the Cob
Remove silk and husks.
Rub with olive or avocado oil.
Sprinkle with salt.
Melt some butter and set aside.
Place directly on smoker grates and let smoke per the recipe card below. Brush with butter 2-3 times during the smoking process.
Remove and serve with more butter and salt.
- Can I smoke frozen corn on the cob: No, I wouldn’t recommend smoking frozen corn. First thaw your corn overnight in the refrigerator then smoke per the directions below.
- Is corn good smoked: Yes! The smoky flavor is absolutely delicious!
- Can you overcook corn: Yes, you can definitely over-cook corn. You want the kernels to be firm, but tender and still burst with sweetness.
- How do you know when corn is done on the smoker: You can tell the corn is done by the color (it should be a darker yellow/orange – darker than when it was raw) – you don’t want the corn to become shriveled.
- Do I need to soak the corn beforehand: No, I wouldn’t recommend smoking corn with the husk on – we do this on the grill, 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).
Other Smoked Recipes You Might Like
- Smoked Pork Chops
- Smoked Baby Back Ribs
- Smoked Pork Tenderloin
- Reverse Seared Steak
- Smoked Beer Can Chicken
- Smoked Spatchcock Chicken
- Smoked Whole Chicken
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Smoked Corn on the Cob – a simple, easy and delicious smoked corn on the cob recipe that is the perfect summer side dish!
- 6 ears of corn, husks and silk removed
- olive oil
- 2–3 teaspoons kosher salt (more or less, as desired)
- 2–3 tablespoons butter, melted
- Preheat smoker to 225 degrees F.
- Place corn on a plate or cookie sheet. Drizzle with olive oil and rub all over.
- Sprinkle with salt.
- Place corn on smoker grates and close lid.
- Melt butter in a small bowl; set aside.
- 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.
- Remove from smoker and place on a plate. Baste generously with melted butter one more time and sprinkle with as much salt or pepper as you would like.
- Serve immediately.
- Type of corn: definitely reach for sweet corn for this recipe.
- Pellets/Wood Chips: I would recommend a cherry, apple, mesquite, hickory or maple
- Toppings: feel free to use this recipe to make a smoked version of Mexican Street Corn (Elote) using mayonnaise, feta, cotija, cilantro, red onion, chili powder etc.
- 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.
Keywords: smoked corn on the cob