Smoked Corn on the Cob Recipe
Make this simple Smoked Corn On The Cob with only 4 real, simple ingredients for the perfect summer side dish!
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.
Nutrition
Calories: 131kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 819mg | Potassium: 244mg | Fiber: 2g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.5mg
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