Prep Time: 15 minutes
Brining Time: 30 minutes (optional)
Smoke Time: 45–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 6
Ingredients
For the Corn
- 6 ears fresh sweet corn
- 3 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
Smoked Garlic Herb Butter
- ½ cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- Grated Parmesan cheese
- Crumbled cotija cheese
- Tajín seasoning
- Chili flakes
- Fresh lime juice
- Hot sauce
- Chopped green onions
- Crispy bacon bits
- Mayonnaise and sour cream (for elote-style corn)
Equipment
- Smoker
- Small bowl
- Pastry brush
- Aluminum foil (optional)
- Tongs
- Serving platter
Instructions
Step 1: Prepare the Corn
Remove the husks and silk from the corn.
Rinse the ears under cold water and pat them dry.
You can smoke corn in two ways:
Husks Removed
This creates stronger smoky flavor and slightly charred kernels.
Husks Left On
This creates a more steamed, juicy texture with a milder smoke flavor.
For maximum flavor, remove the husks completely.
Step 2: Optional Brine Soak
For extra juicy corn, prepare a simple brine:
- 4 cups cold water
- 2 tablespoons salt
- 1 tablespoon sugar
Soak the corn for 30 minutes.
Remove and pat completely dry before seasoning.
This helps the kernels stay tender during smoking.
Step 3: Season the Corn
Brush each ear of corn with olive oil or melted butter.
Combine:
- Salt
- Black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Chili powder
- Cayenne pepper
Sprinkle the seasoning mixture evenly over the corn.
Make sure all sides are coated.
Step 4: Preheat the Smoker
Preheat your smoker to:
225°F (107°C)
Recommended wood choices:
- Hickory – strong smoky flavor
- Applewood – mild and slightly sweet
- Cherry wood – sweet and colorful smoke
- Oak – balanced flavor
Step 5: Smoke the Corn
Place the seasoned corn directly on the smoker rack.
Smoke for:
45–60 minutes
Turn the corn every 15–20 minutes for even cooking.
The corn is ready when:
- Kernels are tender
- Corn has a golden color
- The outside has absorbed smoky flavor
For extra char, increase smoker temperature to 375°F (190°C) and cook for an additional 5–10 minutes.
Step 6: Make the Garlic Herb Butter
While the corn smokes, prepare the butter.
In a bowl, mix:
- Softened butter
- Garlic
- Parsley
- Cilantro
- Basil
- Lemon juice
- Smoked paprika
- Salt
- Black pepper
Stir until smooth and well combined.
Step 7: Finish the Corn
Remove smoked corn from the smoker.
Immediately brush generously with garlic herb butter while the corn is hot.
Allow the butter to melt into the kernels.
Step 8: Garnish and Serve
Transfer the corn to a serving platter.
Finish with:
- Parmesan cheese
- Lime juice
- Chili seasoning
- Fresh herbs
- Hot sauce
Serve warm.
Serving Suggestions
Smoked Corn On The Cob pairs perfectly with:
- Smoked brisket
- BBQ ribs
- Pulled pork
- Grilled chicken
- Steak
- Burgers
- Shrimp skewers
- Seafood boils
- Potato salad
- Coleslaw
Chef’s Tips
- Choose fresh corn with bright green husks and plump kernels.
- Avoid over-smoking the corn, as too much smoke can overpower its natural sweetness.
- Butter the corn immediately after smoking so it melts into every kernel.
- For extra smoky flavor, lightly char the corn after smoking on a hot grill.
- Use flavored wood chips to customize the taste.
- Rotate the corn during smoking for even cooking.
- Add toppings while the corn is hot so they stick better.
Variations
Mexican Street Style Smoked Corn (Elote)
After smoking, coat corn with:
- ¼ cup mayonnaise
- ¼ cup sour cream
- Lime juice
- Chili powder
- Cotija cheese
- Cilantro
Spicy Chipotle Smoked Corn
Mix butter with:
- Chipotle peppers in adobo
- Garlic
- Lime juice
- Smoked paprika
Brush over hot corn.
Parmesan Garlic Smoked Corn
Top with:
- Garlic butter
- Parmesan cheese
- Fresh parsley
- Black pepper
Bacon-Wrapped Smoked Corn
Wrap each ear with bacon before smoking and secure with toothpicks.
Smoke until bacon is crisp and corn is tender.
Storage
- Refrigerator: Store leftover smoked corn in an airtight container for up to 4 days.
- Freezer: Remove kernels from the cob and freeze for up to 3 months.
- Reheating: Warm on a grill, smoker, oven, or microwave until heated through.
Nutrition (Approximate, per ear)
- Calories: 220
- Protein: 5 g
- Carbohydrates: 28 g
- Fat: 12 g
- Saturated Fat: 5 g
- Fiber: 4 g
- Sugar: 10 g
- Sodium: 420 mg
Smoked Corn On The Cob is a simple yet unforgettable barbecue side dish. The combination of sweet corn, smoky flavor, and rich seasoned butter creates a delicious recipe that brings outdoor cooking flavors to any meal.
