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. (affiliate links present)
- 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 a 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.
My husband does most of the outside cooking and he’s here to share how to smoke corn on the cob with you today.
First you’re going to grab a bunch of corn with the husks still on, a must.
- 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 so great
- 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.
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.
Here’s what you need to get ready:
- 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
Step 1 – Preheat your smoker to 350 degrees.
Step 2 – Cut 1.5″ off end of corn that has husk still attached.
Step 3 – 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.
Step 4 – Remove from grill and allow to cool slightly so you can remove husks easier.
Step 5 – Peel husk back and discard silk. Butter and salt your corn and enjoy!
This is how to cook fresh corn 4 other ways too.
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.
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!