Perfectly Smoked Corn On The Cob: An Easy & Flavorful Summer Side Dish
Smoked Corn On The Cob – an incredibly easy and vibrant summer side dish featuring fresh, sweet corn. Smoking infuses it with an irresistible depth of flavor, elevating a classic vegetable to a whole new level of deliciousness!
Summer evokes a special kind of culinary joy, especially when the weather allows us to fire up the grill or smoker and prepare an entire feast outdoors. While main courses often steal the spotlight, crafting delicious side dishes that can also be cooked al fresco can sometimes be a challenge. That’s why having reliable outdoor side recipes, like mastering Baked Potatoes on the grill, is a staple in my warm-weather repertoire. Similarly, tossing fresh summer vegetables onto the grill to create something simple yet satisfying, like this Grilled Zucchini, can be an absolute lifesaver when you need a quick and healthy accompaniment.
However, this recipe for smoked corn on the cob truly stands apart. It transforms ordinary corn into something extraordinary, imbued with a subtle, earthy smokiness that complements almost any outdoor meal. The beauty of smoked corn is its simplicity and relatively short cook time, requiring only about an hour. This means you can easily add it to your smoker towards the end of cooking a lengthier main dish, such as succulent Smoked Baby Back Ribs or another smoked meat, ensuring a perfectly timed and utterly delicious side to complete your spread.
Growing up in the Midwest, summer meant an abundance of farm stands on every corner, overflowing with freshly harvested corn. My mother’s preferred method was always the pressure cooker, making Instant Pot Corn on the Cob my familiar go-to for convenience and tender results. But for those times when you crave a more complex flavor, a hint of smoky goodness, this smoked version is an absolute revelation. It introduces a depth that is entirely different and pairs wonderfully with nearly anything else you might be cooking on your smoker or grill.
Can You Smoke Corn On The Cob? Absolutely!
Yes, absolutely! Smoking corn on the cob is not only possible but highly recommended for anyone looking to elevate their summer side dish game. The low and slow cooking process on a smoker imparts a unique, subtle smoke flavor that is distinctly different from boiled, steamed, or even grilled corn. Instead of just tasting sweet and buttery, smoked corn gains an earthy, savory dimension that is incredibly appealing. It’s a game-changer that introduces a nuanced flavor profile you simply won’t get through other cooking methods, making it darn tasty and truly memorable.
The gentle heat of the smoker allows the natural sugars in the corn to caramelize slightly, while the smoke penetrates the kernels, creating a deeply satisfying taste. This method provides a wonderful alternative to traditional preparations and is surprisingly easy to execute, proving that your smoker isn’t just for meats; it’s perfect for vegetables too!
How To Smoke Corn On The Cob: Step-by-Step Guide
Smoking corn on the cob is a straightforward process that yields incredible results. Follow these simple steps for perfectly tender and flavorful smoked corn:
- Prepare the Corn: Begin by gently peeling back the corn husks, but do not remove them completely. Leave them attached at the base. Once the husks are pulled back, carefully remove all the fine silk hairs from each ear of corn. This ensures a clean eating experience and allows for better seasoning.
- Soak the Corn (in Husks): Pull the husks back up around the corn, fully covering the kernels. Place the prepared ears of corn into a large pot or container filled with water. Allow the corn to soak for a minimum of 1 hour, or ideally, for 2-4 hours. For maximum moisture and tenderness, you can even soak them overnight. Soaking prevents the corn from drying out during the smoking process and helps maintain its juicy texture.
- Preheat Your Smoker: While the corn is soaking, preheat your smoker to a consistent temperature of 275º F (approximately 135º C). Maintain this temperature throughout the cooking process for best results.
- Prepare for Smoking: Once soaking is complete, remove the corn from the water and gently peel back the husks again. Use a paper towel to pat the corn dry. This step is crucial for allowing any oil or butter and seasonings to adhere properly. Then, rub each ear of corn with a thin layer of vegetable oil or softened butter. This adds flavor and helps with browning. You can also add your favorite seasonings at this stage for an extra flavor boost (see Recipe Tips below).
- Smoke the Corn: Carefully place the prepared ears of corn directly onto the grates of your preheated smoker. Close the lid and allow them to cook for approximately 60 minutes. The exact cooking time may vary slightly depending on the size of your corn and the consistency of your smoker’s temperature, but one hour is a good general guideline for tender, smoky corn.
- Serve and Enjoy: Once the corn is done cooking (it should be tender when pierced with a fork), remove it from the smoker. Peel back and discard the husks (or use them as a handle!). Serve immediately with additional butter, a sprinkle of salt, fresh black pepper, or any other spices and toppings you enjoy. Smoked corn is fantastic plain, but also delicious with a squeeze of lime, a sprinkle of chili powder, or some fresh chopped herbs.
Why Is Soaking Corn Before Smoking or Grilling Essential?
Soaking the corn in its husks before it goes onto the grill or smoker serves a critical purpose: it helps prevent the corn from drying out and keeps it wonderfully juicy. When you’re smoking corn, you’re cooking it at a relatively low temperature, typically around 250º-275º F (120º-135º C). While this is considered low heat for smoking, it’s still hot enough that direct exposure for an hour can cause the corn kernels to become tough and dry if not protected.
The husks act as a natural protective layer, and when they are saturated with water, they create a steamy environment around the corn as it cooks. This gentle steaming helps the corn to cook evenly, become tender, and retain its natural moisture and sweetness. Think of it as a natural, edible wrapper that locks in succulence.
This pre-soaking step becomes even more crucial when grilling corn, where temperatures are often much higher, leading to faster cooking and a greater risk of drying out or burning the kernels. For smoking, while the temperature is lower, the longer cook time necessary to infuse that beautiful smoky flavor means that maintaining moisture is paramount. Soaking ensures that the corn stays plump, tender, and juicy, allowing it to fully absorb the smoky notes without sacrificing its delightful texture. Skipping this step often results in noticeably drier and chewier corn, so don’t underestimate its importance for a truly perfect outcome.
Smoked Corn: With Husks or Without?
The decision of whether to smoke corn with the husks on or off is largely a matter of personal preference and desired aesthetic. Both methods will allow the corn to absorb that incredible smoke flavor, but they will impact the texture and appearance of the kernels.
- Smoking with Husks (Peeled Back and Re-covered): This is the method I recommend in the recipe. By peeling back the husks to remove the silks, then pulling them back up, you’re creating a natural barrier. The husks protect the corn from direct heat, helping to steam it gently while still allowing smoke to penetrate. This method results in incredibly tender, juicy kernels that are slightly less charred. The corn will still get a wonderful smoky essence, and the husks can be easily removed or used as a natural handle for serving.
- Smoking without Husks (Directly on Grates): If you choose to remove the husks entirely, the corn will be exposed directly to the smoke and heat. This can lead to a more intense smoky flavor and a beautiful, caramelized, and slightly charred exterior on the kernels. You might achieve a deeper, more noticeable “smoky color” on the corn itself. However, it also has a higher risk of drying out if not properly moistened beforehand (hence the importance of soaking even if you plan to remove husks) or if cooked at too high a temperature. Some people prefer this method for a more robust smoky punch and a slightly firmer bite.
Ultimately, the core smoky taste will be present regardless of whether the husks are on or off. The main difference lies in the visual appeal and the degree of charring on the kernels. Experiment with both to discover which presentation and texture you enjoy most for your smoked corn on the cob!
How Long To Smoke Corn On The Cob?
For beautifully tender corn that’s thoroughly infused with that amazing smoky flavor, you’ll typically need to smoke it for approximately 60 minutes (1 hour) on a smoker set to 275º F (135º C). This duration allows the corn to cook through completely while absorbing the nuanced notes from your chosen wood. Factors like the thickness of the corn cobs and the consistency of your smoker’s temperature can slightly influence the exact timing, so it’s always a good idea to check for doneness.
If you prefer your corn with a little more bite – a slightly crunchier texture – you can reduce the cooking time to about 45 minutes. Conversely, if you have very large cobs or prefer your corn exceptionally soft, you might extend the cooking time by an additional 10-15 minutes, ensuring it doesn’t dry out by keeping the husks on and well-soaked. The key is to monitor the corn; it should be tender when pierced with a fork but still firm enough to hold its shape.
Recipe Tips for the Best Smoked Corn
Achieving the perfect smoked corn on the cob is simple, but a few expert tips can elevate your results:
- Unleash Your Creativity with Flavor! This recipe provides the foundational technique for smoking corn, but the fun really begins when you customize the flavor profile. Don’t limit yourself to just butter and salt! Before smoking, mix your vegetable oil or softened butter with an array of spices. A fantastic combination includes paprika (for color and mild pepperiness), chili powder (for a hint of warmth), garlic powder, onion powder, and of course, salt and pepper. Other great additions could be smoked paprika, cumin, a pinch of cayenne for heat, or fresh minced herbs like cilantro or parsley. You can even make a compound butter with roasted garlic or lime zest. The options are endless to enhance and complement the smoky notes!
- Choose Your Wood Wisely: The type of wood chips or chunks you use will significantly impact the final smoky flavor of your corn. I often use a wide variety of wood chips depending on what other items I’m smoking concurrently, as corn is so versatile.
- Fruit Woods (Apple, Cherry): These offer a milder, sweeter, and sometimes subtly fruity smoke that pairs beautifully with the natural sweetness of corn. Cherry wood can also impart a gorgeous reddish hue.
- Oak: A classic choice, oak provides a medium, balanced smoke flavor that is robust without being overpowering. It’s a safe and delicious bet.
- Hickory: If you’re looking for a more traditional, stronger barbecue smoke flavor, hickory is an excellent choice. It’s quite potent, so use it judiciously.
- Mesquite: For those who truly crave a deep, bold, and distinctively strong smoke flavor, mesquite is the way to go. Be warned, it’s very intense!
- Blends: Many pre-mixed blends are available, offering a harmonious combination of flavors. Don’t hesitate to experiment!
- Embrace the Soak: While it might seem like an extra, unnecessary step, soaking the corn in the husk is genuinely crucial for the juiciest, most flavorful results. It creates a protective, steamy environment within the husks as the corn smokes, preventing it from drying out and ensuring tender kernels. When you skip this step, corn tends to become tougher and less enjoyable. You can soak the corn for as little as 1 hour if you’re short on time, but for optimal moisture retention, a longer soak of 2-4 hours or even overnight (if your schedule permits) is highly recommended. You can use plain water, or for an added touch, try soaking them in a mixture of water and a touch of milk or even a diluted brine for extra flavor.
- Selecting Fresh Corn: Always choose the freshest corn available. Look for husks that are bright green, tightly wrapped, and slightly damp. The silk should be golden brown and sticky, not dry or black. A good ear of corn will feel firm and heavy for its size. Fresh corn is naturally sweeter and juicier, which will only be enhanced by the smoking process.
- Storage and Reheating: Leftover smoked corn can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can briefly grill it, warm it in a microwave, or even slice the kernels off the cob and gently sauté them in a pan with a little butter.
Explore More Delicious Smoker Recipes!
Your smoker is a versatile tool for creating incredible flavors beyond just corn. If you’ve enjoyed this smoked corn on the cob, you’ll love exploring other smoked dishes that bring that unique depth to your table. Here are some of my favorite recipes for the smoker:
- Smoked Pork Chops
- Smoked Mac and Cheese
- Smoked Meatloaf
- Smoked Chicken
- Smoked Pork Belly
- Smoked Country Style Ribs
- Smoked Beef Short Ribs
Smoked Corn On The Cob
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Ingredients
- 4 ears of fresh corn
- 1 Tablespoon vegetable oil or softened butter (plus more for serving)
- Salt and freshly ground black pepper to taste
- Optional: favorite seasoning blend (e.g., paprika, chili powder, garlic powder, onion powder)
Instructions
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Gently peel back the husks from each ear of corn (do not remove them completely, leave attached at the base). Remove all the fine silk hairs from the corn.
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Pull the husks back up around the corn, fully encasing the kernels. Place the corn in a large pot or basin of water and let it soak for a minimum of 1 hour, or up to overnight, to prevent drying.
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Preheat your smoker to a stable temperature of 275º F (135º C). Add your preferred wood chips or chunks (e.g., apple, cherry, or oak) for flavor.
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Remove the corn from the water and gently peel back the husks. Pat the corn dry with a paper towel. Then, rub each ear with about 1 tablespoon of vegetable oil or softened butter. If desired, sprinkle with salt, pepper, and your chosen spice blend.
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Place the prepared corn directly onto the grates of the preheated smoker. Close the lid and smoke for approximately 60 minutes, or until the corn is tender when pierced with a fork.
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Once done, remove the corn from the smoker. Discard the husks, or use them as a convenient handle. Serve immediately with more butter, salt, pepper, and any other favorite toppings or spices. Enjoy the unique smoky sweetness!
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
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