Make Smoked Corn on the Cob this summer for a flavorful twist. Top the hot corn with seasoned butter to bring it to the next level!
One of the best things about summer is the fresh fruits and vegetables! We love sweet corn and look forward to enjoying it all summer long. There are countless ways to prepare corn on the cob but smoking it gives it a unique smoky flavor!
What You’ll Find In This Post
Smoked Corn on the Cob Ingredients
The main ingredient is the corn on the cob of course, but we also suggest making an easy flavored butter to spread on the hot corn. Scroll down for the complete recipe with ingredient measurements.
- Corn on the Cob: Fresh corn on the cob is best! Look for bright, green stalks that are wrapped tightly around the cob.
- Butter: Allow the butter to soften so that the seasonings will easily mix in.
- Seasonings: We seasoned the butter with salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
How To Make Smoked Corn on the Cob
You don’t have to own a smoker to make smoked corn on the cob! We used our grill with a wood chip foil packet, and it worked great. Scroll down for the printable recipe card and complete instructions.
- Grill Smoker: Prepare a wood chip foil packet and preheat the grill to 275˚F to 300˚F with the foil packet on one side of the grill.
- Shuck: In the meantime, shuck (aka peel) the corn and remove the silks. We left the husks attached and used a strip of husk to tie them in a bundle. You could also use kitchen twine.
- Smoke: Turn the burners off on one side of the grill and leave the wood chip packet on the side with the burners on low. Place the corn on the cob on the unlit side. Smoke the corn for 30-40 minutes, turning occasionally, until heated through.
- Butter: Mix together the softened butter and seasonings. Spread the seasoned butter on the hot corn and serve while warm.
Frequently Asked Questions
It takes about 35-45 minutes at 275˚F to smoke corn. If you want to smoke it at a lower temperature, that works too, but it will take longer.
Yes! Smoking corn slowly heats the corn while giving it a unique smoky flavor.
Smoked corn is done when the corn is heated through, and the kernels are tender.
Want more corn recipes? Try these next:
Wondering how long to boil corn on the cob? We’ve got you covered with this classic boiled corn on the cob recipe. Serve hot with lots of butter and salt.
Here’s how to grill corn on the cob with the husks. It’s so easy to do with no prep, no soaking, and no peeling the sweet corn beforehand.
Oven roasted foil wrapped corn on the cob is easy to prepare with very little mealtime clean up! The moist, buttery corn will be a summer staple.
Wondering how to freeze corn on the cob? Here is an easy way to have delicious sweet corn year round! Includes instructions for how to cook frozen corn.
Smoked Corn on the Cob
- 4 ears corn on the cob
- ⅓ cup butter
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- Prepare a foil wood chip packet by placing two to three handfuls of smoking chips in a center of a piece of heavy-duty foil. Fold up the sides to wrap around the wood chips leaving the top open.
- Preheat the grill to 275˚F – 300˚F with the wood chip foil packet on the rack on the right side of the grill.
- While the grill is heating, prepare the corn by peeling the husks and removing the silks. You can leave the husks attached and tie them together with a strip of the husk (or use kitchen twine) if desired.
- Turn the burner on the right half of the grill to low and turn the other burners on the left off. Leave the wood chip packed on the right side over the burners that are on. Place the corn on the cob on the unlit left side of the grill.
- Cook the corn at 275˚F – 300˚F for 35-45 minutes, until hot.
- Mix together the butter, salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. Spread over the hot corn.
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