Juicy, smokey, and lathered with smokey butter and spices, this easy Smoked Corn on the Cob is the perfect side to serve at all your summer cookouts!
Who doesn’t love corn on the cob? Especially during the summer, it’s a tasty side dish that you just can’t get enough of. But, guys, trust me, this incredible Smoked Corn on the Cob takes that classic and takes it up a notch.
Sweet, savory, smokey and absolutely delicious with the spices, seasonings, and flavored butter. Sure, they take a little bit of work, but every minute of waiting for them to finish cooking is worth it when you get to sink your teeth in these cobs of corn.
Ever since I made my first batch of corn in the smoker, I’ve been making them that way ever since! We love to utilize our smoker when we can and since we live in Minnesota that isn’t a whole lot of time.
There is just so many recipes that are perfect on the smoker that there really is no end and for some reason they just always seem to taste just that much better.
If you want to make something simple and easy as a side dish this summer, then I highly recommend that you give this Smoked Corn on the Cob a try!
Some of our other favorite side dish recipes we have on our site include: Homemade Baked Beans, Potato Salad and Macaroni Salad.
WHY THIS RECIPE WORKS:
- So flavorful with just the right amount of smoked flavor from the corn and butter.
- Great for parties, get together, and BBQ’s.
- Only 7 ingredients needed
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Corn
Salted butter
Garlic cloves
Shredded parmesan
Paprika
Pinch of salt
Chopped parsley
HOW TO MAKE SMOKED CORN ON THE COB, STEP BY STEP:
- First, preheat the smoker to 180°F with the lid closed for 15 minutes and fill the auger with your preferred flavor of pellets, see my suggestions below.
- While the Smoker is preheating, shuck your ears of corn, and try to remove all the silk.
- Place corn in a large stock pot and pour the water until the corn is covered. Let the corn soak as you make the butter.
- Crush the garlic and slice the 2 sticks of butter in half and place both ingredients in a saucepan before placing the saucepan into the smoker.
- Smoke the butter for 30 minutes. Remove from the smoker and bring inside.
- Increase the smoker’s temperature to 225°F as you get the corn ready.
- Remove the corn from the pot and put it onto a baking sheet.
- Slather each ear of corn with your smoked butter.
- Place corn directly onto the grill grates of the smoker and smoke for 25 minutes.
- Using tongs, flip the corn over and brush with smoked butter, and smoke for 20 more minutes.
- Remove smoked corn from the smoker and place it onto a baking sheet. Pour the remaining smoked butter over the corn.
- Sprinkle parmesan cheese over the corn and a pinch of salt, paprika, and parsley flakes, if desired before serving and enjoying.
WHAT PELLETS ARE BEST TO USE?
Use whatever flavor of pellets you prefer and have on hand. Some of my favorites to use are hickory, mesquite, and cherry-flavored pellets.
WHY DO I SOAK MY CORN?
Soaking the corn prior to smoking it in the smoker will help prevent it from drying out. Soaking your corn also helps to maintain that juicy crunch that makes corn on the cob so incredible!
CAN I LEAVE THE HUSKS ON?
For this recipe, I prefer to shuck the corn and remove the husks. While you could leave the husks on, removing them allows the smokey flavor to infuse into the corn on the cob, rather than just being absorbed and sticking in the husk. If you want that smokey flavoring in your corn, remove the husks!
HOW TO STORE:
Store any leftover corn on the cob in an airtight container, zip-top bag, or wrapped in aluminum foil in the refrigerator for up to 3 days. Since it has the butter slathered on it, it has to be refrigerated.
TIPS AND TRICKS:
- Smoked butter pairs perfectly well with smoked corn on the cob and is so insanely simple to make! Keep the lid off the saucepan when smoking the butter so it infuses with the smoke.
- Since the butter and corn will smoke for an extended period of time, be sure your auger is filled before starting this corn recipe. When using a Smoker at a low temperature, the smoker will produce a lot of smoke which is what we are going for to get as much smokey flavor infused into this corn on the cob dish, as possible.
- Sweet corn should be used within 2-3 days of buying it and not stored in the refrigerator while still wrapped in the husks.
- Don’t skip the soaking the corn step, it’s incredibly important to avoid drying it out.
Looking for a new way to prepare your corn on the cob, this super easy and delish Smoked Corn on the Cob is for you! The perfect side dish to any of your favorite meals.
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If you’ve tried this SMOKED CORN ON THE COB or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Smoked Corn on the Cob
Ingredients
- 9 ears corn schucked
- 1 cup salted butter
- 3 garlic cloves
- ¼ cup shredded parmesan
- ½ teaspoon paprika
- Pinch of salt
- Chopped parsley garnish
Instructions
- First, preheat the smoker to 180°F with the lid closed for 15 minutes and fill the auger with your preferred flavor of pellets, see my suggestions below.
- While the Smoker is preheating, shuck your ears of corn, and try to remove all the silk.
- Place corn in a large stock pot and pour the water until the corn is covered. Let the corn soak as you make the butter.
- Crush the garlic and slice the 2 sticks of butter in half and place both ingredients in a saucepan before placing the saucepan into the smoker.
- Smoke the butter for 30 minutes. Remove from the smoker and bring inside.
- Increase the smoker's temperature to 225°F as you get the corn ready.
- Remove the corn from the pot and put it onto a baking sheet.
- Slather each ear of corn with your smoked butter.
- Place corn directly onto the grill grates of the smoker and smoke for 25 minutes.
- Using tongs, flip the corn over and brush with smoked butter, and smoke for 20 more minutes.
- Remove smoked corn from the smoker and place it onto a baking sheet. Pour the remaining smoked butter over the corn.
- Sprinkle parmesan cheese over the corn and a pinch of salt, paprika, and parsley flakes, if desired before serving and enjoying.
Notes
- Smoked butter pairs perfectly well with smoked corn on the cob and is so insanely simple to make! Keep the lid off the saucepan when smoking the butter so it infuses with the smoke.
- Since the butter and corn will smoke for an extended period of time, be sure your auger is filled before starting this corn recipe. When using a Smoker at a low temperature, the smoker will produce a lot of smoke which is what we are going for to get as much smokey flavor infused into this corn on the cob dish, as possible.
- Sweet corn should be used within 2-3 days of buying it and not stored in the refrigerator while still wrapped in the husks.
- Don't skip the soaking the corn step, it's incredibly important to avoid drying it out.
- Serve these with some ribs, a burger, grilled chicken, or whatever you want!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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