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.

Jump to:

• Tips + Tricks
• Key Ingredients
• How To Make Smoked Corn On The Cob
• Batch + Storage Information
• What To Serve With Smoked Corn On The Cob
• Variation + Substitutions
• 📖 Printable Recipe

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!

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.

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.

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