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A plate of smoked corn on the cob with butter on top.

Smoked Corn on the Cob

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Smoker
  • Cuisine: American


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
  • 23 teaspoons kosher salt (more or less, as desired)
  • 23 tablespoons butter, melted


  1. Preheat smoker to 225 degrees F. 
  2. Place corn on a plate or cookie sheet. Drizzle with olive oil and rub all over.
  3. Sprinkle with salt.
  4. Place corn on smoker grates and close lid.
  5. Melt butter in a small bowl; set aside.
  6. 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.
  7. 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. 
  8. 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