Smoked Corn On The Cob
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Smoked corn on the cob is hands-down the best way to cook fresh corn. It’s an easy Traeger side dish that brings out every bit of sweet, smoky flavor—golden, juicy, and just begging for a swipe of butter.
Sweet + Smoky Traeger Side Dish!
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 make me smile.
There’s just something about corn on the cob; it’s sweet, simple, and so quintessentially summer. Whether it’s served alongside smoked burgers, smoked ribs, or eaten straight off the cob with butter dripping down your fingers, it’s always a hit.
This smoked corn on the cob recipe is dedicated to bad hair…. and really good BBQ.
Tips
- Soaking the corn is not necessary, but it helps to ensure the corn stays moist and tender without drying out.
- If your husks refuse to stay closed after applying butter and spices, tie them shut with butcher’s twine.
- Smoke an extra ear of corn or two, and add it to your potato bacon soup!
- I love using leftover rub from my low and slow smoked pork butt, it’s loaded with brown sugar, paprika, garlic powder, cayenne, and it compliments the corn perfectly. If you don’t have any leftover homemade rub, just use your favorite BBQ rub!
Key Ingredients
Corn:
Look for corn with bright green husks that are tightly wrapped around the cob, this usually means it’s fresh and juicy. Skip any with dry, yellowing husks. If you plan to cook the corn within 48 hours, you can gently peel back the husk to check the kernels, but if you’re storing it longer, leave the husk intact to help keep the corn from drying out.
Butter:
The rich, salty flavor of butter pairs so nicely with the smoky, sweet fresh corn. I prefer to use softened butter to melted butter because it’s much easier to spread room temperature butter than liquid butter on to the corn cobs.
How To Make Smoked Corn On The Cob
Prepare The Corn:
- Pull back husks, but do not remove on 6 cobs of corn.
- Remove all the corn tassels.
- If there’s some stubborn silk, grasp the cob firmly and twist to dislodge the silk.
- Recover the corn with the husks.
- 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:
- When ready to cook, preheat your pellet smoker to 225f according to manufacturer’s directions. Meanwhile, remove the corn from the water bath, and peel back the husks and blot the corn dry. Set aside.
- Combine 1/2 cup softened butter, 1 tablespoons of your favorite BBQ Rub in a small bowl.
Alternatively, you could use 1 teaspoon coarse sea salt and 1 teaspoon coarse ground pepper.
- Use a pastry brush to brush the butter mixture onto the corn cob. Recover the corn with the husks.
- Place the buttered corn on the smoker, and smoke at 225f for 60 minutes, turning once at the halfway point.
- 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 corn on the cob, fear not. Place the smoked corn into a ziplock bag, while warm, and pop it in the refrigerator for up to 3 days. Reheat it in the husk in the microwave!
What To Serve With Smoked Corn On The Cob
Best Pellets For Smoking Corn
Generally, when you’re smoking corn, you’re going to be using whatever wood pellets you’re using to smoke your main course. That said, any burning pellet is gonna impart more flavor than a cooking method without wood involved, so don’t fret too much about the pellets.
Personally, we almost always use Traeger Signature Blend Pellets, it’s a good, all-around blend of hickory, maple, and cherry. That said, pecan or apple would make a great single pellet option.
Variations + Substitutions
You can’t go wrong with simple Traeger smoked corn on the cob, but my goodness, can you ever get creative! Here are some ideas and variations to try:
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Smoked Corn On The Cob Recipe
Ingredients
- 6 corn on the cob
- ½ cup butter
- 1 tablespoons BBQ Rub
Instructions
- Pull back husks, but do not remove on 6 fresh cobs of corn. Remove all the corn silk.
- Recover the corn with the husks and soak the 6 corn on the cob 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.
- When ready to cook, preheat the smoker to 225f. Meanwhile, remove the corn from the water bath, and peel back the husks and blot the corn dry. Set aside.
- Combine ½ cup butter and 1 tablespoons BBQ Rub in a small bowl. Use a pastry brush to brush the butter mixture onto the corn cob. Recover the corn with the husks, tying shut with butcher's twine if required.
- Place the buttered corn on the smoker, and smoke at 225f for 60 minutes, turning once at the halfway point.
- 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 Equipment + Ingredients
Nutrition
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