Smoked Corn on the Cob

Smoked Corn on the CobWe recently had some friends over for dinner to catch up and break out the smoker. We made delicious pulled pork and planned on grilling some corn on the cob for one of the sides.

Well, unfortunately the Minnesota wind had a different plan for us. It was ridiculously windy that day which meant no grilling since the flame kept going out. Then we had to smoke the meat in the garage red neck style. Good thing we don’t have neighbors close. 

I didn’t want to just boil the corn so Joel suggested throwing it in the smoker. We’ve never cooked corn on the smoker so I searched around on the internet and found that it is possible to make smoked corn on the cob. 

Another reason I keep that guy around, he has good ideas.

Turns out it was super delicious! Joel, who isn’t normally a fan of corn on the cob, devoured it.
Smoked Corn on the Cob

The corn had a slightly smoky flavor and was great slathered in butter and sprinkled with kosher salt and pepper.

This recipe is simple and the part that took the longest was shucking the corn and removing the silk…..ugh, I hate that part. But once that’s out of the way, it just needs to soak for a few hours to keep from burning then you throw it in the smoker brushed with some olive oil and seasoned with salt and pepper.

The smoker obviously adds some smoky flavor to the sweet corn creating a nice balance and contrast in flavor. It’s delicious with smoked ribs, chicken, shredded pork or with some grilled burgers.


smoked corn on the cob
No ratings yet

Smoked Corn on the Cob

Pull out the smoker this summer and make some Smoked Corn on the Cob. It's simple to do and results in deliciously smoky, flavorful corn.
Prep Time2 hours
Active Time1 hour 30 minutes
Total Time3 hours 30 minutes
Course: Side Dish
Keyword: smoked corn
Yield: 6 servings


  • 6 ears corn
  • 6 Tbsp. olive oil
  • Salt and pepper
  • Butter


  • Peel back husks of corn but do not remove them from the corn; remove all the silk. Soak the ears of corn in water for several hours.
  • Dry corn then brush lightly with olive oil. Sprinkle with salt and pepper to taste. Pull husks back over the corn then place in a smoker heated to 225 degrees F. Cook for about an hour and a half. Remove from smoker and remove husks. Serve with butter.


  1. This looks truly toothsome, will definitely try it out

  2. We just love Corn prepared this way, it just has the best flavor, one of my favorites! Hope you are having a great week end and thank you so much for sharing on Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday. Hope you have a fabulous week end and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  4. […] I am always looking for ways to change it up. We of course love Sweet Corn Cake, Corn Casserole and Smoked Corn but I was in need of a simple and quick weeknight side. When I came across this recipe I knew it […]

  5. […] Here is a list of some great sides, main dishes and desserts that would be perfect for your Memorial Day celebration. Enjoy! Spring Sangria Cucumber Tomato Salad Smoked Corn on the Cobb […]

  6. I don’t peel back the husks. I soak my corn over night in a big ice chest full of water and kosher salt. Next day smoke em like till the husk are dried out and turning brown. Then I peel back the husks, use the husk as a handle to hold on to the corn, roll it in seasoned butter and enjoy. By leaving it in the husk the corn will be much more tender and juicy,

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating