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Slathering smoky, juicy corn on the cob with spicy herbed butter.
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Smoked Corn on the Cob

Fresh ears of corn and an herby butter sauce celebrate summer with a side dish to remember. The smokiness complements the corn beautifully, and optional hot sauce and Mexican cotija or queso fresco deliver an elote-style treat.
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Soaking Time 30 minutes
Total Time 2 hours 10 minutes
Servings 4
Calories 114kcal
Author Imma

Equipment

  • 1 smoker

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.

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.

Nutrition

Serving: 1ear of corn | Calories: 114kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 5mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 933IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg