Skip to Content

Smoked Corn On The Cob

Smoked corn on the cob is the best way to cook fresh corn! This delicious Traeger side dish is so easy to make and results in the most flavorful, perfect smoked corn.

I can always tell that summer is around the corner when I see corn on the cob start to show up in the grocery store!

Those little green torpedos with bad hair just make me smile.

Not only is corn on the cob delicious, it's just so quintessentially summer.

This smoked corn on the cob recipe is dedicated to bad hair.

Open husks of smoked corn on the cob.

As an Amazon Associate I earn from qualifying purchases.

Jump to:

Tips + Tricks

No. 1 --> Soaking the corn is not necessary, but it helps to ensure the corn stays moist and tender without drying out.

No. 2 --> If your husks refuse to stay closed after applying butter and spices, tie them shut with butcher's twine.

No. 3 --> Smoke extra corn, and add it to your potato bacon soup!

Kernels peeking out of a smoked corn cob.

Key Ingredients

Corn: Choose a corn husk that is bright green and tightly rapped around the cob. Avoid that are dry and yellowing. If you're going to cook the corn within 48 hours, peed back the husk to check on the kernels, if not, peeling the husk can cause the corn to dry out.

Butter: The rich, salty flavor of butter pairs so nicely with the smoky, sweet fresh corn.

Ingredients required for smoked corn on the cob.

How To Make Smoked Corn On The Cob

PREPARE THE CORN:

  1. Pull back husks, but do not remove. Remove all the corn tassels. If there's some stubborn silk, grasp the cob firmly and twist to dislodge the silk.
  2. Recover the corn with the husks and soak the corn in a large pot or baking dish filled with cool water. The corn should be soaked for at least 1 hour, and up to 3 or 4 hours.

SMOKE THE CORN:

  1. When ready to cook, preheat the smoker to 225f.
  2. Meanwhile, remove the corn from the water bath, and peel back the husks and blot the corn dry. Set aside.
  3. Combine softened butter, coarse ground black pepper, and coarse kosher salt in a small bowl.
  4. Use a pastry brush to brush the butter mixture onto the corn cob. Recover the corn with the husks.
  5. Place the buttered corn on the smoker, and smoke at 225f for 60 minutes, turning once at the halfway point.
  6. Remove the smoked corn from the Traeger and rest for 10 minutes before serving.

Batch + Storage Information

Batch:

This recipe as written makes 6 corn on the cob. This will feed between 4 and 6 people. It's so good, that we generally all eat one and a half cobs each!

It can easily be halved, or doubled and beyond. The cook time does not change, you'll just need to make more butter!

Storage:

If for some reason, you have leftover Traeger corn on the cob, fear not. Place the smoked corn into a ziplock bag, while warm, and pop it in the fridge for up to 3 days. Reheat it in the husk in the microwave!

What To Serve With Smoked Corn On The Cob

Variation + Substitutions

You can't go wrong with simple smoked corn on the cob, but my goodness, can you ever get creative! Here are some ideas and variations to try:

  • Smoked Corn Elotes: prepare as the recipe specifies, then sprinkle the cooked corn with grated Cojita cheese and ancho chili powder.
  • Smoked Buffalo Corn: Reduce the softened butter to 1/4 cup and add 1/4 cup of Frank's Red Hot sauce in the butter mixture. Cooked as directed. Sprinkle cooked corn with crumbled bleu cheese.
  • Garlic Parm Corn: Add 4 cloves of smashed garlic or smoked garlic and 2 tablespoons of grated parmesan cheese to the butter mixture. Cook as directed.
Smoked corn on the cob.

Recommened Equipment

Smoker: Kevy and I purchased a TRAEGER TIMBERLINE 1300 in June 2019. Our life has changed! It's such a great machine - we've run thousands of pounds of pellets through it and would buy it again and again! Check out all the great SMOKED RECIPES we've developed.

LOVE THIS RECIPE?

Use the stars in the recipe card below to rate it ⭐⭐⭐⭐⭐

📖 Printable Recipe

Open husks of smoked corn on the cob.
Yield: 6

Smoked Corn On The Cob

Prep Time: 10 minutes
Soaking Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours 10 minutes

Smoked corn on the cob is the best, easy summer side dish. This recipe is perfect for cooking on your Traeger, electric smoker, or pellet grill.

Ingredients

  • 6 corn on the cob
  • 1/2 cup butter
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon coarse ground pepper

Instructions

  1. Pull back husks, but do not remove. Remove all the corn silk.
  2. Recover the corn with the husks and soak the corn in a large pot or baking dish filled with cool water. The corn should be soaked for at least 1 hour, and up to 3 or 4 hours.
  3. When ready to cook, preheat the smoker to 225f.
  4. Meanwhile, remove the corn from the water bath, and peel back the husks and blot the corn dry. Set aside.
  5. Combine softened butter, coarse ground black pepper, and coarse kosher salt in a small bowl.
  6. Use a pastry brush to brush the butter mixture onto the corn cob. Recover the corn with the husks.
  7. Place the buttered corn on the smoker, and smoke at 225f for 60 minutes, turning once at the halfway point.
  8. Remove the smoked corn from the Traeger and rest for 10 minutes before serving.

Notes

Batch:

This recipe as written makes 6 corn on the cob. This will feed between 4 and 6 people. It's so good, that we generally all eat one and a half cobs each!

It can easily be halved, or doubled and beyond. The cook time does not change, you'll just need to make more butter!

Storage:

If for some reason, you have leftover Traeger corn on the cob, fear not. Place the smoked corn into a ziplock bag, while warm, and pop it in the fridge for up to 3 days. Reheat it in the husk in the microwave!

variation + substitutions

You can't go wrong with simple smoked corn on the cob, but my goodness, can you ever get creative! Here are some ideas and variations to try:

  • Smoked Corn Elotes: prepare as the recipe specifies, then sprinkle the cooked corn with grated Cojita cheese and ancho chili powder.
  • Smoked Buffalo Corn: Reduce the softened butter to 1/4 cup and add 1/4 cup of Frank's Red Hot sauce in the butter mixture. Cooked as directed. Sprinkle cooked corn with crumbled bleu cheese.
  • Garlic Parm Corn: Add 4 cloves of smashed garlic or smoked garlic and 2 tablespoons of grated parmesan cheese to the butter mixture. Cook as directed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 235Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 735mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pin this smoked corn on the cob recipe!

Traeger smoked corn on the cob pinterest graphic.

Smoked beef back ribs, sliced and stacked.
Smoked Beef Back Ribs
← Read Last Post
Smoked meatloaf on a small baking sheet.
Smoked Meatloaf
Read Next Post →
Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe