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!
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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.