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.
Six servings of this smoked corn can be made for about $4.29. That works out to be only $0.71 per serving!
Growing up in Connecticut, my mom worked at an orchard called Roger’s Orchards. They specialized in apples, and oh man, their apple cider doughnuts were AMAZING!
Seriously, so so good. I was always so happy when I got to eat one. My mouth is watering just thinking about that memory. But I digress! This post is about smoked corn on the cob, not apple cider doughnuts.
There was a variety of produce options at Roger’s Orchards. My mom would often bring home fresh corn on the cob, and it is to this day the sweetest corn I have ever had.
So what do you do if you do not have access to Roger’s Orchards or a fresh produce stand, and you can only buy your corn at a grocery store?
Butter up your regular corn with this smoked corn on the cob recipe. Read on below for details on how to make this recipe! Your taste buds will thank you!
Ingredients and Cost
Per Serving Cost: $0.71
Recipe Cost: $4.29
- 6 ears corn – $3.00
- ¼ cup butter – $0.40
- 1 Tablespoon light brown sugar – $0.03
- 1 teaspoon paprika – $0.51
- 1 teaspoon onion powder – $0.03
- ½ teaspoon garlic powder – $0.01
- ½ teaspoon salt – $0.01
- 3 green onions – $0.30
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 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!
- 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 hull.
- The corn is excellent 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.
SERVE: You can keep the smoked corn at room temperature for about 2 hours before you need to refrigerate it.
STORE: Keep leftovers in a covered container or Ziploc bag in the refrigerator for 3-4 days.
FREEZE: Cut all of the corn off the cob, transfer the corn kernels to a freezer-safe container or Ziploc bag, and freeze for 3-4 months.
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 isn’t as fresh and robust as local corn. So here’s my fix, BUTTERY Smoked Corn on the Cob! If you need a faster cooking option, then try this Instant Pot Corn on the Cob recipe!
You can overcook it. If the corn has been on the grill for too long, it will become mushy. Smoke the corn for 60 minutes before pulling it off to rest for another 10 minutes before serving.
Soaking the corn in the husks before smoking it is an easy hack for getting those tender kernels that you get when you steam the corn. The husks soak up the water which then adds moisture to the corn on the cob, steaming the corn as it cooks on the grill.
More Side Dishes
- Copycat Panera Mac and Cheese
- Cucumber Tomato Feta Salad
- Grilled Pineapple
- Easy Cornbread Casserole with Cheese
- Cold Italian Pasta Salad
- Frog Eye Salad
- Slow Cooker Boston Baked Beans
- Three Bean Salad
- Food Truck Hawaiian Macaroni Salad
- Oven Roasted Broccoli
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 half full of water; set aside.
- Gently pull back husks from corn, and remove silks but not husks.
- Place corn in a roasting pan, and add more water until corn is covered. Soak corn for 4 hours and up to overnight.
PREP GRILL AND CORN:
- 15 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 it on paper towels to dry.
- In a 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 for 10 minutes.
- Pull husks back and serve. Garnish with sliced green onion if desired.
More delicious corn recipes:
- Corn Salad
- Mexican Street Corn Flatbread Pizza
- Corn Chowder
- Mexican Sweet Corn Cake
- Corn Saute with Fresh Basil and Potatoes
This post first appeared on Food Folks and Fun on August 20, 2017. I have since updated the pictures and added a recipe video that shows you how to smoke corn on the cob. Below are some of the original images.