Quick Look at the Best Smoked Corn on the Cob
- Ready In: 1 hour
- Serves: 6
- Main Ingredients: sweet corn, olive oil, salt, pepper, butter
- Dietary Info: dairy-free option, gluten-free, plant-based option, vegetarian
- Why You’ll Love It: Sweet corn becomes tender, slightly caramelized, and infused with smoky flavor—an ideal summer side dish.
Featured Comment
Alicia commented: “Delicious!! ★★★★★”
Key Ingredients + Substitutions
See the recipe card below for the full ingredient list, instructions, and nutrition details.
- Sweet Corn – use fresh, in-season sweet corn for the best texture and flavor.
- Olive Oil – a neutral oil helps the kernels brown; avocado oil can be substituted.
- Butter – regular or plant-based butter works well for basting and finishing.
Pro Tips for Best Results
- Keep the smoker at 225°F to develop a gentle, smoky flavor without drying the corn.
- Combine olive oil and melted butter for flavor and to prevent the kernels from drying out.
- Baste quickly a few times during smoking to maintain temperature and add richness.
How To Smoke Corn On The Cob
Step 1 – Remove husks and silks from each ear of corn.
Step 2 – Rub a little olive oil over each ear to encourage browning.
Step 3 – Season lightly with kosher salt.
Step 4 – Melt butter and have a basting brush ready.
Step 5 – Smoke the corn 40–55 minutes, basting with melted butter 2–3 times until kernels are tender and slightly darker in color.
Pro Tip
Try a compound butter—such as garlic-herb butter—to baste the corn for extra flavor.
Best Ways To Serve Smoked Corn On The Cob
Smoked corn is versatile. Try these serving ideas:
- Serve as a BBQ side with ribs, baked beans, and cornbread muffins.
- Turn it into Mexican street corn (elote) with cotija, lime, and spices.
- Cut the kernels off the cob for use in chowders, salsas, salads, or corn fritters.
Smoked Corn On The Cob FAQs
No—frozen corn contains too much moisture and tends to become soggy when smoked.
No. Smoking without the husk gives a dry heat at 225°F that develops smoke flavor without steaming the corn as grilling with husks does.
The kernels will darken to a deeper yellow or orange and be tender when pierced. Remove before the kernels start to shrivel.
Wrap ears tightly in foil and refrigerate up to 3 days, or cut kernels off the cob and store in an airtight container. Reheat in the oven or microwave.
Other Sweet Corn Recipes You Might Like
Grilled Sweet Corn
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Mexican Street Corn White Chicken Chili
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Street Corn Steak Rice Bowls
One Bowl Meals | Dairy-Free | Gluten-Free
Grilled Corn Salad
Salads | Dairy-Free | Plant-Based | Vegetarian
Smoked Corn on the Cob Recipe
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Ingredients
- 6 ears of sweet corn, husks and silks removed
- Extra virgin olive oil, for rubbing
- 2–3 teaspoons kosher salt, to taste
- 2–3 tablespoons butter, melted (substitute plant-based if desired)
- Kosher salt and ground black pepper, for finishing
Instructions
- Prep Smoker: Preheat your smoker to 225°F.
- Prep Corn: Place the ears on a tray, drizzle with olive oil and rub to coat. Season with kosher salt.
- Smoke Corn: Arrange corn on the smoker grates and close the lid. Smoke 40–55 minutes until kernels are tender. Brush with melted butter 2–3 times while smoking.
- Final Baste: Remove the corn, baste generously with melted butter, and season with kosher salt and black pepper to taste.
- Serve: Serve immediately while hot.
Notes
- Pellets/Wood: Cherry, apple, mesquite, hickory, or maple are all great choices.
- Toppings: Finish as Mexican street corn with cotija, lime, and spices if desired.
- Storage: Wrap ears in foil and refrigerate up to 3 days. Or cut kernels off and store in an airtight container.