This smoked corn on the cob is so easy to make that even a beginner will have no problem with this recipe! Toss it in your Traeger or any other smoker, and forget about it until it's time to slather it in some seasoned butter and dig in. Smoked corn on the cob will be your new favorite way to enjoy corn!
Easy Smoked Corn On The Cob
If I knew how easy buttery smoked corn on the cob was to make, I would have been making it this way for years. All you need is some fresh corn, butter, and seasoning, and you will have perfectly cooked corn with an incredible smoky flavor!
Kill two birds with one stone by smoking your corn while you smoke some meat, and you'll have dinner taken care of! And if you're new to smoking, this is a great recipe to get you started!
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🥘 Smoked Corn On The Cob Ingredients
Some people soak the corn husk and keep it on while smoking. Alternatively, some cooks prefer to brush the corn with seasoned butter before smoking.
See the 'why' of smoking your corn without extras in the notes below!
- Sweet Corn - 4 whole, fresh ears of corn, shucked.
- Butter - 4 tablespoons, melted (after smoking the corn).
- Salt & Pepper - ⅛ teaspoon each, or more to taste.
- Garlic Powder - ½ teaspoon.
- Onion Powder - ⅛ teaspoon.
- Parsley - ¼ teaspoon.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Smoked Corn On The Cob
There's no need to flip the corn at the halfway point because it will just let your smoke out. You'll need a small bowl, a basting brush, and a smoker, of course!
This smoked corn on the cob recipe will make 4 servings, but you can always make more if needed!
- Preheat. Prepare your smoker by heating it to 225°F (105°C/Gas Mark ¼).
- Smoke. Place 4 shucked ears of corn (360 grams) directly on the smoker grates (no butter or seasoning yet) and smoke them for 1 hour.
- Season and serve. Add the seasonings (⅛ teaspoon (0.75 grams) each of salt & pepper, ½ a teaspoon (1.5 grams) of garlic powder, ⅛ teaspoon (0.25 grams) of onion powder, and ¼ teaspoon (0.03 grams) of parsley) to 4 tablespoons (56 grams) of melted butter and stir to combine. Once the corn comes out of the smoker, brush it with the seasoned butter and serve right away.
Everyone knows corn on the cob goes with just about anything! You could make an entirely smoked meal by serving it with smoked short ribs and smoked baked potatoes. Enjoy!
💭 Angela's Tips & Recipe Notes
- I often smoke corn simultaneously with whatever meat I am smoking. This time, I placed the corn on the upper rack while smoking a brisket.
- It is also my preference to smoke my corn bare (no butter) so that the smoke can effectively penetrate the corn.
- Storing: Once cooled, leftover smoked corn on the cob should be wrapped tightly in foil then placed in an airtight container and refrigerated for 4-5 days.
- Reheating: Place corn on the cob in a baking dish with 1-2 tablespoons of water and cover with foil. Bake for 5-10 minutes at 400°F (205°C/Gas Mark 6) until heated through.
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😋 More Tasty Smoker Recipes!
- Smoked Ham Hocks - These incredibly delicious ham hocks can be used to add extra flavor to any dish!
- Smoked Prime Rib - This smoked prime rib recipe comes together easily with very few ingredients!
- Pork Roast - An easy and versatile main course that's perfect for enjoying with your family on any night of the week!
- Traeger Smoked Turkey - This Traeger smoked turkey is an amazing way to change up your typical holiday turkey!
- Smoked Hamburgers - This recipe features hamburger patties cooked low and slow to infuse them with a delicious smoky flavor!
- Smoked Meatloaf - A savory and flavorful meatloaf topped with a tasty BBQ glaze!
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📖 Recipe Card
Smoked Corn On The Cob
Ingredients
- 4 ears sweet corn (shucked)
- 4 tablespoon salted butter (melted)
- ⅛ teaspoon each, salt & pepper (to taste)
- ½ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ¼ tsp parsley
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare your smoker by heating it to 225°F (105°C).
- Place your shucked ears of corn directly on the smoker grates (no butter or seasoning yet) and smoke them for 45 minutes to an hour.
- Add the seasonings to your melted butter and stir to combine. Once the corn comes out of the smoker, brush it with the seasoned butter and serve immediately.
Notes
- I often smoke corn simultaneously with whatever meat I am smoking. This time, I placed the corn on the upper rack while smoking a brisket.
- It is also my preference to smoke my corn bare (no butter) so that the smoke can effectively penetrate the corn.
- Storing: Once cooled, leftover smoked corn on the cob should be wrapped tightly in foil then placed in an airtight container and refrigerated for 4-5 days.
- Reheating: Place corn on the cob in a baking dish with 1-2 tablespoons of water and cover with foil. Bake for 5-10 minutes at 400°F (205°C/Gas Mark 6) until heated through.
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