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Making smoked corn on the cob infuses incredible flavor into this summer vegetable! Proof that your smoker’s not just for meat.
Who said a smoker is just for meat? The very best vegetable to throw on your smoker is Smoked Corn on the Cob! There aren’t many vegetables that are this perfect for cooking on a smoker. Alex and I have tested softer vegetables like zucchini and bell pepper, and they come out with an almost artificially smoky flavor. But throw on corn cobs, and the effect is brilliant.
Each bite is a burst of smoky, sweet, buttery, and salty all at once. When you serve this to guests, I guarantee the first word out of their mouths will be “Wow.”
How to make smoked corn on the cob (basic steps)
The smoker is the most important part of this smoked corn on the cob recipe. If all you have is a grill, check out my Perfect Grilled Corn! It’s just as drool-worthy. Here are the basic steps for how to smoke corn:
- Preheat the smoker to 300 degrees Fahrenheit.
- Husk the corn or tie back the leaves to make a handle (see below).
- Smoke the corn directly on the oven grates for 40 to 45 minutes, turning once.
Tie back the husk to form a handle!
One way to step up smoked corn on the cob is by making a built in handle out of the husk! Instead of pulling off the husk when you shuck the corn, you can tie it back to form a makeshift handle. This makes the messy job of eating corn on the cob a breeze.
This is optional, and you can shuck the corn normally if you like. But it’s a fun feature when you have the time! Here are a few tips:
- Start with the outermost leaf. Pull down the outermost leaf first. Then keep pulling down one leaf at a time, gradually working around the corn.
- Cracks are ok. You may notice some leaves crack when you pull them back; that’s completely ok! Just keep pulling the remaining leaves — it doesn’t have to be perfect.
- Be patient! This method takes a little longer, but it’s worth it. It takes 10 to 15 minutes total.
How to season your corn
This smoked corn on the cob tastes so smoky, you barely need to season it at all! Unlike boiled corn, this cooking method infuses lots of beautiful flavor. Here are my top ideas for seasoning it:
- Butter and salt. It tastes absolutely beautiful with the classic seasonings. Top with a tiny sprinkle of paprika and finely minced parsley to take it over the top.
- Mexican street corn style. This Elote is one of the best ways to serve corn on the planet. Top it with a creamy lime and chili powder sauce, and crumble cheese over the top. Doing this with smoked corn is mind-blowing.
- Old Bay. This popular seasoning blend is perfect for corn (it’s often used in shrimp boils). You can find it at the grocery store or make it homemade.
Try it in a corn salad!
This smoked corn on the cob would be absolutely incredible in a corn salad! Throw on a few extra corn cobs when you smoke them, or you can use leftovers you don’t eat to make a salad the next day. Here are two fantastic corn salads to try:
- Classic Corn Salad: This one features classic flavors: tomato, basil, and a tangy vinaigrette!
- Grilled Corn Salad: This one uses a play on the flavors of Mexican street corn: sour cream, lime, chili powder, and crumbled cheese.
What type of smoker you need
My smoker combines a grill and a smoker, and I love it! It’s nice not to have two separate pieces of equipment. It’s actually a digital charcoal grill that melds the flavor of charcoal and the ease of use of gas. Here’s the grill I recommend (affiliate link). I’m genuinely obsessed with it and use it for all my grilled vegetables.
More ways to cook corn on the cob
Want to master all the ways to cook corn? Making smoked corn on the cob is by far the most unique, so it will be downhill from there. Here are a few other basic ways to cook corn:
- Boiled Corn on the Cob: The most basic way to cook corn on the cob is boiled! Top with butter and salt.
- Microwave Corn on the Cob: The fastest way! It’s quick and easy.
- Perfect Grilled Corn: Here’s how to make the best grilled corn: char it right on the oven grates.
- Grilled Corn in Foil: Wrap corn in aluminum foil, and it’s mostly hands off while you grill the rest of the meal.
- Oven Roasted Corn on the Cob: The easiest way to cook corn! You don’t even have to remove the husk; just throw it right onto the oven grates.
Another way to eat corn? Fresh Corn Soup.
Dietary notes
This recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Smoked Corn on the Cob
Making smoked corn on the cob infuses incredible flavor into this summer vegetable! Proof that your smoker’s not just for meat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Smoked
- Cuisine: American
- Diet: Vegan
Ingredients
- 6 ears corn
- For serving: butter and salt (or plant-based butter for vegan)
Instructions
- Heat your smoker to 300°F. Prepare wood chips or chunks according to the manufacturer’s directions. Any type of smoking wood will work — I like using hickory.
- Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos). This step is optional, but it’s handy for making a natural handle for eating the corn. Otherwise, simply shuck the corn.
- Place the corn cobs in a single layer on the grates and smoke until golden brown, 40 to 45 minutes. Turn once halfway through if the smoker allows. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.
