Buttery Smoked Corn on the Cob is easy to make, and smoking adds so much flavor it turns a simple side dish into something simply delectable.
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Can you smoke corn on the cob?
You bet! Not only is it easy, but it adds SO much flavor to the corn!
If you don’t live in an area where you can get local corn on the cob, chances are you get it from the grocery store. I find grocery store corn on the cob to be a little….lackluster. The flavor just isn’t as fresh and robust as local corn.
So here’s my fix.
BUTTERY Smoked Corn on the Cob!
How to Smoke Corn on the Cob:
- Peel the husk back, remove the silks and soak the corn for a few hours.
- Brush the corn with the butter mixture, sprinkle with green onion, and push corn husks over the corn.
- Smoke and serve!
Cook’s Note – Buttery Smoked Corn on the Cob:
- Make sure you peel the corn husks back carefully! If you’re too rough or move too quickly, then you run the risk of losing too much of the husk.
- This smoked corn on the cob goes great with my Grilled Steak Marsala (you can see it in the corner of the photo above).
- Wood chips/pellets for smoking corn on the cob: apple, peach, cherry, Hickory, Maple, and Mesquite.
Cook’ Tools – Buttery Smoked Corn on the Cob:
ONE YEAR AGO: Slow Cooker Root Beer Pulled Pork
TWO YEARS AGO: Breakfast Burritos
THREE YEARS AGO: Monterey Chicken
Buttery Smoked Corn on the Cob
- 6 ears corn with husk still on
- ¼ cup melted butter
- 1 Tablespoon light brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 3 green onions sliced thin
- Fill large roasting pan halfway full of water; set aside.
- Gently pull back husks from corn, and remove silks but not husks.
- Place corn in roasting pan, and add more water until corn is covered. Soak corn for 4 hours, and up to overnight.
- minutes before smoking, prepare your smoker by adding soaked wood chips or pellets, and preheat to 225 degrees F.
- Remove corn from water and place on paper towels to dry.
- In small bowl whisk together butter, brown sugar, paprika, onion powder, garlic powder, and salt. Brush corn with butter mixture, and sprinkle with green onions.
- Gently pull husks back over corn. Smoke for 60 minutes, turning once with long grilling tongs during smoking. Let the corn sit 10 minutes, and then pull husks back and serve. Garnish with sliced green onion if desired.