This smoked corn on the cob recipe is beginner friendly and so easy to make. It's juicy, tender, and flavorful. The perfect side dish for any bbq!
We recently made smoked brisket on Memorial Day and served this buttery smoked corn on the cob as a side dish. It was a total hit!
Smoky and sweet corn on the cob is a great accompaniment for any weeknight meal, but would be especially great during the holidays like Thanksgiving, Christmas, or Easter.
Why you'll love this recipe
- It's great to make anytime you have the smoker going, as you'll add the corn towards the end of the cook time.
- Pellet grill corn on the cob cooks evenly, even without being wrapped in foil or left in husks.
- The kernels get slightly charred and filled with an unbeatable smoky flavor.
If you enjoy this recipe, try my air fryer corn on the cob next!
Equipment
- Electric smoker: We use a Pit Boss Pro Series II 850 Wood Pellet Grill but any electric pellet grill, such as a Traeger, will work just fine.
Ingredients
- Corn: I suggest using fresh corn on the cob!
- Oil: I'm using vegetable oil but any neutral oil or butter works.
- Seasoning: Customize your spices and seasonings based on your preferences. Use your favorite seasoned salt with freshly cracked black pepper or get experimental. I've been loving using a sweet rub mix of brown sugar, paprika, garlic powder, onion powder, ground mustard, cayenne pepper, coarse sea salt, and black pepper.
How to smoke corn on the cob
The full directions for this smoked corn recipe are in the printable recipe card below.
- Shuck the corn: Peel back the corn husks and remove the silk from each ear of corn.
- Season the corn: Brush each corn on the cob with oil or melted butter and sprinkle with seasoning.
- Smoke the corn: Place corn on pellet grill preheated to 250F and grill for about 60 minutes.
How to store leftover corn on the cob
Store cooked corn on the cob wrapped in foil and placed in an airtight container. Store in the fridge for up to 5 days. Alternatively, remove the corn kernels and store in an airtight container for up to 5 days.
How to reheat corn on the cob
- Microwave: Place on a microwave safe dish and cover with a damp paper towel. Heat in 20 second intervals until warm.
- Oven: Line on a baking sheet and place in a preheated oven set to 400F for 5-10 minutes, or until heated through.
- Air fryer: Arrange in air fryer basket and reheat at 350F for about 5 minutes, or until warm.
Serving suggestions
Serve smoked corn on the cob at your next barbecue, potluck, or weeknight dinner! It pairs great with grilled meat and pasta salad.
You can also use smoked corn to make corn fritters, street corn dip, or as a taco topping.
Cooking tips
- If you prefer a less smoky flavor, smoke corn on the cob with husks on.
- Use mild wood pellets such as maple or pecan. Hickory or cherry are also good options.
- Whether the smoker is preheated to 225F or 250F, smoking corn on the cob will take 45-90 minutes, depending on the temperature and type of smoker.
Smoked Corn on the Cob
Equipment
Ingredients
- 4 ears of corn on the cob
- ¼ cup vegetable oil
- 1 ½ teaspoon seasoned salt
Instructions
- Preheat the smoker to 250F. Meanwhile, shuck the corn by pulling the husks down and removing the silk.
- Brush each ear of corn with oil to fully coat then sprinkle with seasoned salt or blend of your choosing. Use more or less depending on personal preference.
- Place the seasoned corn directly on the grates of the smoker. Close the lid and smoke for about 60 minutes. The smoked corn is done when the kernels start to turn dark yellow and get a nice light brown char on the outside.
- Serve immediately! Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
Leave a Reply