Smoked corn on the cob comes out perfectly tender and infused with a deep smoky flavor.
If you are smoking food for a picnic, you better save some room for corn on the cob. This popular summer side dish takes on a whole new level of flavor when it is allowed to bathe in smoke until it reaches perfectly cooked nirvana.
Smoked Corn on the Cob
Boiling corn on the cob is the most popular way to prepare this dish, but you are missing out on a lot of flavor by simply cooking it in water. Grilled corn on the cob and smoked corn on the cob are the most flavorful options. Grilled is a tad more work, but smoking corn is fairly effortless.
How to Smoke Corn on the Cob
When testing this recipe I was a bit concerned the corn may dry out during cooking and may need to be soaked in water first. However, I found this additional step unnecessary, which is good news because it saves you time and requires less preparation.
The only prep work required to smoke corn is to peel back the husk and remove the silk. The husk then lays back over the corn to trap in heat and prevent it from drying out as it smokes. There will be plenty of gaps in the husk for smoke to seep in and flavor the kernels.
What Temperature to Smoke Corn on the Cob
Corn on the cob takes about an hour to smoke at 250 degrees. 250 degrees is the most common temperature for smoked foods, however, if you are smoking meat at a different temperature, you can still get good results smoking your corn at other temperatures too, just expect the cooking time to vary accordingly.
Corn on the Cob Seasonings
Everyone’s favorite way to enjoy corn on the cob is slathered in melted butter and generously dusted in salt. That works well for smoked corn on the cob too, if you wish. However, I want to encourage you to get creative with your seasonings. Sprinkle on a BBQ Dry Rub, mix lime juice with butter, or make something reminiscent of Mexican Street Corn.
Smoked Corn on the Cob
- 4 ears sweet corn (with husks)
- 1 stick butter
- salt to taste
- wood chips for smoking
- Preheat smoker to 250 degrees.
- Peel back the husk and remove the silk from the earns of corn and place the husk back over the cob.
- Place the sweet corn in the smoker for 1 hour, or until the kernels are tender. Add wood chips to smoker to maintain steady smoke throughout cooking.
- Remove corn from smoker, let cool slightly, and peel back husks. Slather generously in butter and salt for serving.
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