Smoked Corn on the Cob
Succulent smoked corn on the cob with an herby butter sauce celebrates summer with a side dish to remember. The smokiness complements the corn beautifully, and butter makes everything better. Hot sauce and Mexican cotija or queso fresco deliver an elote-style treat.
I absolutely love corn on the cob. Slathering it with mayonnaise and sour cream or garlic butter makes it a worthy side for any meat. Plus, sticking it in a pellet grill takes it over the top.
In this smoker recipe, I’ll share all the tricks you need to keep the corn from drying out. The juicy texture is just as important as the seasonings if you ask me.
How to Keep Corn from Drying Out
The husks keep your corn from drying out. Yes, peel them back to season, but don’t remove them completely because they keep things moist while they cook.
Soaking the ears of corn overnight in a bowl of water also delivers a juicy finished product. And one more thing: Be careful not to overcook them.
How to Smoke Corn on the Cob
- Soak the corn cobs in their husks, smoke them, and make the herbed butter while the corn is smoking.
- Peel the corn, slather it with herbed butter, and enjoy.
Tips and Twists
- Add cayenne or chili powder for spicier corn, use thyme or tarragon for a more herby version, or skip the seasonings altogether and just use butter for a minimalist-style corn. Sometimes the corn is so good on its own that it only gets a little salt.
- Mix mayonnaise, sour cream, lime juice, garlic, chili powder, and salt in a bowl, and coat the corn with it for traditional Mexican street food.
- For faster smoking, steam or boil the corn first, then smoke it without the husks for about 15 minutes before the meat is ready.
- Use flavorful wood chips that complement the corn’s flavor. My favorites include hickory, applewood, cherry, or mesquite.
Make-Ahead and Leftover Makeovers
For an easy make-ahead, smoke the corn, then let it cool. Store the smoked corn wrapped in plastic in the fridge for 3-5 days. The same works for leftovers.
Cooked corn cobs also freeze well for 3-4 months in a ziplock bag with the air squeezed out. Heat them in the microwave or steam them in a big pot until heated through.
Cut the kernels off the leftover cobs. Toss them with diced tomatoes, onions, peppers, and fresh herbs with your fave dressing for a healthy salad. They’re also tasty in soups, stews, corn cakes, and hot corn dip.
FAQs
No, you don’t. However, soaking first helps the corn stay nice and juicy. Keep an eye on them if skipping the soaking to ensure they don’t dry out.
You can. The flavor will be smokier, but it may cook and dry out faster. So keep that in mind if your ears of corn don’t come with their husks.
Yes, you can. Build a fire with medium-high heat on one side of the grill and leave the other side empty so you can put the corn where there is indirect heat.
Place the soaked corn on the side of the grill without charcoal. Add your preferred wood chips to the hot coals, close the lid, and cook for 20-30 minutes or until the kernels are tender (turning them every 10 minutes for even cooking). Peel back the husks, brush them with herbed butter, put them back in the grill, and smoke them for 5 more minutes.
What Goes With Smoked Corn
A classic cookout menu includes ribs or brisket, mac and cheese, baked beans, cornbread, collard greens, coleslaw, and potato salad.
More Easy Corn on the Cob Recipes to Try
By Imma
Smoked Corn on the Cob
Ingredients
- 4-6 ears corn with the husks
- ½ cup (113g) unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon (4g) minced cilantro or parsley
- ½ teaspoon (2g) cumin (optional)
- ½ teaspoon (2g) paprika (optional)
- optional toppings: hot sauce, cotija, queso fresco, and feta
Instructions
- Gently pull a few husks back, and remove the silk if needed. Leave some husks to keep the corn from drying out.
- Next, place the corn in a large pot of water and soak it for at least 30 minutes or overnight.
- Mix the butter, garlic, cilantro, cumin, and paprika in a small bowl. Keep the mixture in the fridge until ready to use.
- Preheat the smoker to 225-250°F (110-120℃).
- Arrange the ears of corn directly on the grates and smoke them for 1-1½ hours, or until they reach the desired tenderness. Flip them once, halfway through, for even cooking.
- Five minutes before they should be finished cooking, peel back the husks and generously brush them with the garlic butter. Close the lid and smoke them until the corn has a smoky flavor.
- Take them out of the smoker and let them cool for a few minutes.
- Brush with more herbed butter if desired, add the optional toppings, and enjoy.
Tips & Notes:
- If the corn comes without the husks, you can wrap the ears in aluminum foil or parchment paper. Then unwrap them 5 minutes before finishing, slather them with garlic butter, and put them back in the smoker to finish.
- Yes, you can smoke frozen corn on the cob. Let the ears thaw and treat them like corn without the husk.
- Cooking time may vary depending on the size of the ears. Check occasionally so they don’t overcook.
- Please remember that the nutritional information is a guesstimate and may vary significantly based on the ingredients used in the recipe.
So cool! Just in time for summer corn abundance!