Smoked Corn on the Cob in Foil is a delicious way to enjoy fresh corn. The smoking process adds a unique flavor that pairs well with the natural sweetness of the corn. The tender corn steams inside aluminum foil with butter, while the great smoky flavor infuses every kernel of corn. The result is perfectly cooked, super juicy, and flavorful corn —no need to soak the corn beforehand as we don't leave the husks on. So, if you have corn on the cob, cook it in the pellet smoker for the best-tasting corn ever. Perfect for backyard barbecues with friends and family.
I grew up in a place that is famous for its corn. They still have 'Cornfest' every year to celebrate their sweet corn. My favorite time of year as a kid was eating corn on the cob slathered in butter and salt; I still look forward to it. 😊
Now that I live farther north, where the growing season is shorter, it is much harder to grow corn. Luckily, we have had success for the last three years, and this year looks like it might be the best year yet. We freeze our corn at the end of summer, and it lasts the entire year. When it's cooked properly, you can't even tell we froze it.
I think this recipe is the best way to cook corn on the cob, fresh or frozen. The electric smoker cooks it perfectly. Once you have smoked corn, you won't want it any other way.
This smoked corn on the cob is a delicious side dish for Smoked Chuck Roast, The Best Chili Lime Chicken (Smoked), Smoked Salmon, Smoked Stuffed Peppers, Crispy Smoked Chicken Wings, and Smoked Burgers. I love that I can cook my entire meal on the outdoor grill all at the same time! After all, I am all about easy dinners! 🙂
Why we love smoked corn on the cob
- Smoking adds a delicious smoky flavor that can't be beaten.
- Smoking the corn helps to carmelize the sugars in the corn, resulting in a sweet and smoky flavor that is simply irresistible.
- This is a simple recipe, and you only need corn, butter, salt, and pepper.
- The corn is steamed on low heat and perfectly cooked.
- The delicate smoke flavor is infused in every kernel of corn.
- Smoking corn is a simple method, so you can set it and forget it. The pellet smoker does all the work. No turning or flipping required. Prep time is only about 10 minutes.
- The corn is never charred or crunchy in spots like it sometimes is when you cook it on the grill.
- It is never waterlogged like it can be if it is boiled in a large pot of water.
- No need to soak it; we take the husks off.
- Smoked corn is a favorite vegetable to eat, and it has so much great flavor.
You only need a few simple ingredients that are easy to find at your local grocery store to make this delicious smoked corn on the cob.
- Corn on the cob. Shuck your corn and pull off all the husks. Make sure you get all of the tiny corn hairs off.
- Butter or margarine: I used butter, but you could also use margarine or brush the corn cobs with olive oil instead.
- Salt and pepper. We used sea salt and black pepper.
That's all you need; let's head to the smoker!
How to smoke corn on the cob
One of our favorite ways to make corn is on the smoker. This smoked corn on the cob is super easy to make. Even if you've never cooked corn on the cob before, you will have complete success if you follow these easy-to-follow instructions.
First of all, preheat the smoker. Set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets. We like the Competition Blend and Hickory Blend.
Next, grab some aluminum foil and tear it off into 12" squares. If you make a lot of corn, you can make bigger squares to place two ears of corn on the tin foil. It will still cook just as well.
Place a cob of corn on the foil.
Next, place 1 tablespoon of butter onto each cob.
Sprinkle salt and pepper to taste. I always go a little lighter; people can always add more later on if they want.
Next, roll up the corn cob in the square of tin foil.
I like to pull it over the cob until it's covered, then roll it until it's at the end of the tin foil. Then, fold the ends of the tin foil down.
Place the foil-wrapped corn on the preheated smoker at 225 degrees F.
Smoke for 1 hour. At the end of the cook time, remove with tongs. Carefully open the foil (don't get burned from the steam), and enjoy the best-tasting corn on the cob ever!
Smoker: Our smoker is an electric Pit Boss smoker 8-1 grill that uses 100% wood pellets as fuel instead of gas or propane.
Wood pellets: We like the Competition Blend and Hickory Blend.
Aluminum foil for wrapping up the corn. I like to use heavy-duty aluminum foil, also known as tin foil.
Tongs: I recommend a good set of kitchen tongs that are safe up to high heat.
Tips & Tricks
- Fresh corn is always the best corn.
- This recipe can be doubled or tripled, making it easy to feed a large crowd.
- With corn on the cob, cook by time, not by temperature. It only takes one hour. Any type of smoker will work if the temperature is consistent.
- Top up the wood pellets in the hopper; you don't want to run out.
- When removing the corn husk, ensure you get all of the silk hairs off. No one wants to bite into an ear of corn and come out with hair in their teeth. 😊
- To keep your hands clean, use corn holders.
- Make extra corn so you can cut off the tender kernels and use them in other dishes such as corn salad, Instant Pot Ham and Potato Soup, Instant Pot Venison Stew, or Slow Cooker Creamy Chicken and Pasta Soup.
If you would like a different flavor than just butter, salt, and pepper, there are many different ways that you can prepare it. Some great options are:
- Chili powder
- Onion powder
- Parmesan cheese
- Seasoning salt
- A squeeze of lime juice
- Garlic butter
Mix your choice of the above in a small bowl with butter and add a tablespoon of the butter mixture to the corn before wrapping it up.
Be sure to try my recipe for Traeger Smoked Corn on the Cob too!
Allow leftovers to cool, then place in a container with a lid or wrap in plastic wrap and place in the fridge. It will keep in the refrigerator for 3-4 days.
Cut leftover corn off the cob and use it in salads, salsa, soups, stews, or wraps.
Frequently Asked Questions (FAQs)
Pull husks off the corn. Do your best to pull off the silk. Run the corn under cool water, and rub the corn down with your hand to remove any remaining pieces of silk hair.
You should place unshucked corn in the fridge; this slows down the chemical reaction that causes the corn to lose its sweet flavor. Wrap it in a plastic bag, such as a grocery bag, and store it in the fridge until you are ready to use it. Then, it should be used as soon as possible for optimal freshness and flavor.
The best wood pellets for smoked corn on the cob will vary depending on the type of smoker you are using and the specific flavor profile you are going for. However, some good options for smoking corn on the cob with wood pellets include mild fruit wood such as apple or cherry. For a stronger flavor, I like hickory.
The best temperature to smoke corn on the cob is 225 degrees Fahrenheit.
Smoking corn on the cob is a great way to add flavor. I like to smoke mine for one hour at 225 degrees F.
The best way to know when your corn on the cob is done smoking is to look at the color. The kernels should be a brighter yellow. I find that smoking the corn for one-hour results in perfectly smoked corn.
Smoking corn on the cob imparts a smoky flavor that grilling corn on the cob doesn't.
What to serve with foil wrapped corn on the cob
Want more easy smoker recipes?
If you've tried this Smoked Corn on the Cob in Foil Recipe, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
Easy Smoked Corn on the Cob in Foil
- Wood pellets
- Aluminum foil
- 4 pieces corn on the cob husked
- 4 tablespoon butter or margarine
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat the smoker. Set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets of your choice.
- Butter, salt, and pepper. Place corn on a piece of aluminum foil and place about 1 tablespoon of butter onto each cob. Sprinkle each cob with ⅛ teaspoon of salt and 1/16 teaspoon of pepper, or to taste.
- Roll it up and seal. Next, roll up the corn cob in the square of tin foil. Then, fold the ends of the tin foil down.
- Smoke. Place the foil-wrapped corn on the preheated smoker at 225 degrees F. Smoke for 1 hour. After 1 hour, remove with tongs and serve.
- Enjoy the best-tasting corn on the cob ever!