Smoked Corn on the Cob
Vibrant, juicy corn smoked to perfection with an herby butter sauce makes a side dish to remember. The smokey notes go beautifully with the corn and butter sauce slathered on top. Optionally, sprinkle smoked cobs with hot sauce and Mexican cheese and serve them up elote-style. 🌽
I’m a big fan of corn on the cob. The sweet notes go beautifully with garlic butter, which works as a side for any meat. Besides, a Traeger smoked corn-on-the-cob recipe takes it over the top.
In this smoker recipe, I’ll teach you all the tricks you need to keep the corn from drying out while smoking. The juicy factor is just as important as the seasonings if you ask me. 😉
How to Keep Smoked Corn from Drying Out
Leave the husks on to keep your corn from drying out. Yes, peel them back to season them, but don’t tear them off completely. They’ll keep things moist while they smoke.
Also, soaking the corn overnight in a bowl of water works wonders for an ultra-juicy finished product. And one last thing: Don’t overcook them. Stick to the recommended smoking times and temps for best results.
Recipe Ingredients
- Corn – Get some fresh ears of corn from your local grocer or farmers market for this recipe, husks on.
- Garlic Butter Sauce – Baste your corn with fresh garlic (garlic powder works in a pinch) and melted butter for added flavor. Cilantro, cumin, paprika, salt, and pepper add an exciting taste.
- Optional Ingredients – To make your smoked corn a little more Mexican, sprinkle it with hot sauce and Mexican cheese (i.e., queso cotija) before serving. 😋
How to Smoke Corn on the Cob
Prep Your Ingredients
- Ready the Corn – Get the corn ready for the smoker by gently pulling back a few husks. Remove the silks if needed. Be sure to leave some husks on to prevent the corn from drying out when smoking.
- Soak It – Next, pour water into a large pot or bowl. Place the corn in the pot, and allow it to soak for at least 30 minutes or overnight.
- Make the Sauce – Combine the butter, garlic, cilantro, cumin, and paprika in a small bowl. Place the mixture in the refrigerator until ready to use.
Pellet Grilled Corn
- Preheat – Prepare your smoker according to the manufacturer’s instructions, and preheat it to 225-250°F (110-120℃).
- Smoke – Place the corn directly on the grates and smoke for 60-90 minutes or until cooked to desired tenderness. Turn the corn once, halfway through, for even cooking.
- Peel Corn – During the last 5 minutes of cooking, carefully peel back the husks and brush the garlic butter mixture generously over the corn. Close the lid and smoke until the butter melts and the corn has a nice smoky flavor.
- Rest – Remove from the grill and allow them to cool for a few minutes.
- Serve – Brush with additional garlic butter mixture if desired and/or optional toppings and serve.
Smoking Corn on a Charcoal Grill
- Prepare your charcoal grill for indirect grilling. Build a medium-high heat fire on one side of the grill and leave the other side empty. This will allow you to grill the corn indirectly, preventing the husks from burning.
- Smoke – Once the grill is ready, place the soaked corn directly over the side of the grill without charcoal. Cover the grill with the lid and let the corn cook for about 20-30 minutes or until the kernels are tender.
- Rotate – Every 10 minutes, rotate the corn to ensure even cooking.
- Peel Corn – During the last 5 minutes of cooking, carefully peel back the husks and brush the flavored butter mixture generously over the corn. Close the lid and continue grilling until the butter melts and the corn has a nice smoky flavor.
- Serve – Remove the corn from the grill, sprinkle more salt and pepper if desired, and serve. Optionally, serve with garlic butter and/or Mexican cheese for added flavor.
Recipe Variations
- Customize your garlic butter. Adjust the seasonings to your liking. Make it spicy by adding some cayenne or chili powder. Make it herby with thyme or tarragon, or go minimalist and skip the cumin and paprika. 👍
- True-blue Mexican street corn. Combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, and salt to make a flavorful sauce. Brush the corn with the sauce mixture and smoke as directed. Then roll the smoked corn in crumbled cotija cheese and sprinkle with chopped cilantro. Serve with lime wedges. 💚
- Smoked corn salad. Cut the kernels off the cob after smoking. Toss the cooked corn with diced tomatoes, red onions, bell peppers, and chopped fresh herbs with your fave dressing. 🤤
- Steam the corn. If you don’t have time to smoke it all the way, you can steam or boil the corn first. Then finish it on the grill for about 15 minutes before your meat is ready.
Tips and Tricks
- Be gentle when peeling back the husks. If you are too rough, they’ll rip off and won’t be there to keep your corn juicy.
- Use flavorful wood chips! Select wood chips that complement the flavor of corn. My favorite options include hickory, applewood, cherry, or mesquite.
- Keep an eye on cooking time. The cooking time may vary depending on the corn’s size and freshness. Check the corn occasionally for tenderness and a slight char on the kernels to determine doneness. 👀
Make-Ahead Instructions
If you want to make these ahead of time, follow the recipe instructions, and let the corn cool. Store the smoked corn wrapped in the fridge for 3-5 days or until ready to serve.
The microwave is the easiest option to reheat it. Or set your oven to 400℉/205℃ and heat the corn in a baking dish. Add a few tablespoons of water and bake for 5-10 minutes.
Serving and Storage Instructions
Serve smoked corn hot and sprinkled with all your favorite toppings. In case of leftovers, refrigerate them in an airtight container for 3-5 days. You can reheat the corn as noted above or on the grill.
FAQs
You can smoke corn without soaking it. I like to soak corn to keep it nice and juicy, but it isn’t strictly necessary. Keep a close eye on it if you don’t soak it to ensure it doesn’t get overcooked and dry.
You can, but it will alter a few things about this recipe. First, the flavor will be different since your corn will taste much smokier. You may also need to lower the cooking time since the kernels will receive more direct heat.
Yes! That’s a big reason I love this side. I throw the meat on and add the corn an hour or so before the meat is ready.
Just make sure the temperature is right for your corn. If your smoker is hotter than recommended, reduce how long you smoke the corn.
What Goes With Smoked Corn
All meat! Smoked beef tenderloin, smoked boneless chicken thighs, or smoked pulled pork, for example. It also plays well with other sides, such as grilled potato wedges and Caesar salad. 🥗
More Easy Vegetables Side Recipes to Try
Conclusion
I hope you enjoy this smoked corn recipe as much as my family and I do! If you loved it, don’t forget to leave a review and comment below. 😁
Smoked Corn
Ingredients
- 4-6 ears corn
- ½ cup (113g) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon minced cilantro or parsley
- ½ teaspoon cumin (optional)
- ½ teaspoon paprika (optional)
- Hot sauce
- Mexican cheese
Instructions
Prepare the Ingredients
- Get the corn ready for the smoker by gently pulling back a few husks. Remove the silks if needed. Be sure to leave some husks on to prevent the corn from drying out when smoking.
- Next, pour water into a large pot or bowl. Place the corn in the pot, and allow it to soak for at least 30 minutes or overnight.
- Combine the butter, garlic, cilantro, cumin, and paprika in a small bowl. Place the mixture in the refrigerator until ready to use.
Pellet Grill Method
- Prepare your smoker according to the manufacturer’s instructions, and preheat it to 225-250°F (110-120℃).
- Place the corn directly on the grates and smoke for 60-90 minutes or until cooked to desired tenderness. Turn the corn once, halfway through, for even cooking.
- During the last 5 minutes of cooking, carefully peel back the husks and brush the garlic butter mixture generously over the corn. Close the lid and smoke until the butter melts and the corn has a nice smoky flavor.
- Remove from the grill and allow them to cool for a few minutes.
- Brush with additional garlic butter mixture if desired and/or optional toppings, and serve.
Smoking Corn on a Charcoal Grill
- Prepare your charcoal grill for indirect grilling. Build a medium-high heat fire on one side of the grill and leave the other side empty. This will allow you to grill the corn indirectly, preventing the husks from burning.
- Once the grill is ready, place the soaked corn directly over the side of the grill without charcoal. Cover the grill with the lid and let the corn cook for about 20-30 minutes or until the kernels are tender.
- Every 10 minutes, rotate the corn to ensure even cooking.
- During the last 5 minutes of cooking, carefully peel back the husks and brush the flavored butter mixture generously over the corn. Close the lid and continue grilling until the butter melts and the corn has a nice smoky flavor.
- Remove the corn from the grill, sprinkle more salt and pepper if desired, and serve. Optionally, serve with garlic butter and Mexican cheese for added flavor.
Notes
- Be gentle when peeling back the husks. If you are too rough, they’ll rip off and won’t be there to keep your corn juicy.
- Use flavorful wood chips! Select wood chips that complement the flavor of corn. My favorite options include hickory, applewood, cherry, or mesquite.
- Keep an eye on cooking time. The cooking time may vary depending on the corn’s size and freshness. Check the corn occasionally for tenderness and a slight char on the kernels to determine doneness.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
