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–+ servings
Square image of stacked corn on platter garnished.
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Smoked Corn on the Cob

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!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 9 servings
Calories: 271kcal
Author: Tornadough Alli

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

  1. 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.
  2. 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.
  3. Sweet corn should be used within 2-3 days of buying it and not stored in the refrigerator while still wrapped in the husks. 
  4. Don't skip the soaking the corn step, it's incredibly important to avoid drying it out. 
  5. Serve these with some ribs, a burger, grilled chicken, or whatever you want! 

Nutrition

Calories: 271kcal | Carbohydrates: 17g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 220mg | Potassium: 258mg | Fiber: 2g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg