How to smoke corn on the cob perfectly on your grill. Tender fresh sweet corn smoked right in the husk makes the perfect side dish with any meal.
We are rapidly adding to our roundup of easy smoker recipes so you can enjoy them once summertime arrives! Tender kernels cooked right along side your beef or chicken main dish, it comes out perfect every time we make it. This is how to smoke corn on the cob so you can pair it with your dinner tonight. (originally published 5/19, affiliate links present)
- Recently we upgraded to this Traeger pellet smoker and grill and love it.
- This is the Charbroil model we started with.
- These are the pellets we always have on hand and use for almost everything.
- This smoker cookbook has some more great ideas if you want to cook outside more regularly.
- When you think of summertime do you think of barbecuing? We do! Well that and smoking “all the things”.
- There isn’t anything better than a well seasoned hunk of meat thrown in the smoker. You will need an easy side dish to go with it though!
Why not cook them together so dinner is done at the same time and everything is perfectly tender and delicious.
Corn is kinda’ the best too. It’s cheap year round, and I haven’t found anyone who doesn’t like it.
Of course you can boil it the “old fashioned” way, or make Instant Pot corn. But when the weather gets warm and we uncover the pool we are all about using our electric smoker. We just bought a Green Mountain pellet grill / smoker too!
Whether you have a Traeger or other brand, this corn recipe will work great.
Traeger Corn on the Cob
First you’re going to grab a bunch of corn with the husks still on, a must.
- For Traeger smoked corn on the cob with husks
- You’ll want to preheat your smoker to 350 degrees so it’s ready when you are.
- If you’re cooking anything else you’ll want to time it so the last hour the corn will be popped on.
- Then as you can see above you’re going to cut off the very tip so it is somewhat open at the end but don’t peel anything back.
Now just throw them right on the grate and close the lid. Give them a good hour to cook so the kernels get nice and tender. That is the minimum amount of time for med./large ears of corn.
I prefer along the lines of 1 hour 30 minutes to get them a bit more tender. Once you make smoked corn on the cob once you’ll be able to determine whether your optimal time is an hour or a bit more.
- Keeping the lid closed is important as well. If you lift the lid at all it will take that much longer for your grill to get back up to 350 degrees. Resist the urge my friends.
Why is smoked corn is the best corn side dish
- You don’t have to heat up your house when it’s summertime.
- There is very little prep. Leaving the husks on saves a lot of time and mess.
- Removing the husk after cooking is easier than if it were uncooked.
- make sure to throw them in your compost bin if you have one
Then just pull husks back and it is kinda’ a nice holder so your hands don’t get too hot. Remove the silks (they kinda’ all come off with the husks, butter, sprinkle on some salt and pepper on your kernels and bite right in!
- We like to cook this during the last hour or so when we’re making our smoked burgers or bacon and cheese stuffed and smoked meatloaf recipe.
- Our smoked brats are a great summertime meal too.
It’s a perfect pairing and talk about the ultimate barbecue feast!
You can also melt in a small bowl a butter mixture with some garlic salt and pepper so it can be dipped right in.
Smoked corn on the cob
- A smoker
- Pellets or wood chips to put inside
- Corn on the cob with the husks in tact
- Butter and salt when it’s done
Time needed: 1 hour and 30 minutes.
Smoked Corn
- Preheat
Preheat your smoker to 350 degrees F. Use wood pellets or chips as required for the model you have.
- Prepare corn on the cob
Cut 1.5″ off end of corn that is open. Leave rest of husk in tact.
- Cook
Allow to cook for 60-90 minutes. Timing will depend on how tender you like your kernels. 60 minutes is minimum and good but 90 will give you much softer corn on the cob. Great cooked alongside meat.
- Enjoy
Remove from grill and allow to cool slightly so you can remove husks easier. Peel husk back and discard silk. Butter and salt your corn and enjoy!
If you have those with braces of course you’ll have to cut the kernels off for them before eating. 😉
This is a nice change vs. boiling corn since that to me tends to take away a lot of the sweet and delicious flavor. Cook time is about 1 1.5 hours. It takes a bit longer if you leave the husk in tact.
Yes you can: Without the husks you can peel them off and them remove silks. Spray each ear with olive oil or butter spray and wrap in aluminum foil all the way around tightly. Then you can grill and/or make smoked corn as stated here timing wise.
You just add charcoal, light it and close the lid. Set the temperature at 325 degrees and cook for 30 – 45 minutes.
Best method for this mode of cooking is to place ears directly on the grates and close the lid. Turn the ears often so they grill evenly on all sides.
- This is how to cook fresh corn 4 other ways too like air fryer corn and more.
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How to Smoke Corn on the Cob
Ingredients
- 6 ears corn on the cob or as many as you’d like
- 1 stick butter
- 1 tbsp salt
Instructions
- On a cutting board cut the ends off of your ears of corn on the cob, about 1.5″ off the end.
- Preheat your smoker to 350 degrees.
- Place ears with husks on on to your grill.
- Close lid and leave closed for 60 – 90 minutes. 60 is the min. time it will take for kernels to become slightly tender, 90 minutes if you prefer them tender.
- Carefully pull back husks and remove silks (will be hot). Butter, salt, and enjoy.
Michele says
Brilliant! I use my smoker for so many things, don’t know why corn in the husk never occurred to me. Thanks for this and all your tips too!
Keith Brettin says
I’ve been smoking corn on the cob for years. I typically soak it water for about 30 minutes, then I pull the silk from the top and remove all but the last 2 layers of husks. Next I pop it in a smoker at 240 degrees for at least 2 hours. I use an electric smoker and fill the water pan about half full.
When it’s done I pull it out remove the last of the husks and silk, then watch it disappear. If I want a heavy smoke flavor I use hickory, something lighter I use pecan.
My wife and kids like it so much I usually make at least a dozen ears for us. Last time I made extra, and used it to make a corn salad. It was the hit of the neighborhood July 4th picnic.
Scudder says
With the husks still intact, does the corn get permeated with smoke flavor? I can’t imagine.
The Typical Mom says
Not very much no. However it is handy to do if you have meat on as well.
Sandi says
What a great way to make corn for our summer cookouts. I bet these will be really popular!
Beth says
This is my favorite Summer side but i’ve never done them in the smoker – thank you for the new summer goal!