Smoked Corn On The Cob Recipe

Experience the mouthwatering delight of smoked corn on the cob, where each bite is packed with irresistible flavor. The smoky aroma and charred exterior perfectly complement the sweet juiciness of the corn, creating a satisfying crunch. This elevated take on a classic summer favorite will leave you wanting more of its simple yet delicious goodness.

Course Grilling, Side Dish

Cuisine American, BBQ

Keyword Smoked corn on the cob

Prep Time 45

Cook Time 1

Servings

Calories 212kcal

Author Bon Appeteach

Ingredients

4 ears Corn with the husk

Smoked Butter Dipping Sauce (optional)

1 stick Butter
2 cloves Garlic minced
1 tbsp Parsley
1/2 tsp Salt
1/2 tsp. Pepper
1/2 tsp. Red Pepper Flakes optional

Instructions

Preheat the smoker for 225 F and set it for indirect heat.
Prep the corn on the cob by gently pulling back each leaf of the husk (keeping the husk attached) then removing and discarding the silk. Repeat this process with each ear of corn.
Place the husk leaves back in place to cover the corn kernels.
If time allows, submerge the corn under water for 30 minutes.
Remove from the water and tie the husk closed on the end of the cob with butchers twine to keep it in place (this helps keep the corn juicy during smoking).
Next, add the butter sauce ingredients into a grill safe dish (aluminum foil pans work great here or small cast iron pan).
Place each piece of corn directly onto the grill grates or hang (like pictured) onto the smoker and smoke for 45-60 minutes or until the corn is heated through and the kernels are tender. Add the butter mixture to the grill to smoke and melt as well at the same time.
Remove the smoked corn and melted butter the from the grill and let it rest for 5-10 minutes, remove the twine, and serve with the butter and enjoy!

Notes

Want to add a different flavor to the corn? Soak it ahead of time in beer instead of water!

Nutrition