Smoked Corn on the Cob is the perfect way to cook corn on the cob. The corn steams inside tin foil with butter, while the delicate smoky flavor infuses every kernel of corn. The result is perfectly cooked corn, super juicy, and so flavorful—no need to soak the corn beforehand as we don't leave the husks on. So if you have corn on the cob this summer, make sure to cook it in the 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 corn. My favorite part of summer was eating corn on the cob slathered in butter and salt; actually, 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 3 years, and this year is looking 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 it was frozen.
This recipe for Smoked Corn on the Cob is the perfect way to cook corn on the cob, fresh or frozen. The pellet grill cooks it perfectly. Once you have smoked corn, you won't want it any other way.
This smoked corn on the cob is a perfect side dish for Smoked Chuck Roast, The Best Chili Lime Chicken (Smoked) Smoked Salmon, and Smoked Burgers. I love that I can cook my entire meal outside all at the same time!
Why we love smoked corn on the cob
- You only need corn, butter, salt and pepper
- The corn is steamed and perfectly cooked
- The delicate smoke flavor is infused in every kernel of corn
- It's a set it and forget it recipe. No turning or flipping required
- The corn is never charred or crunchy in spots like it sometimes is when you cook it on the grill
- It is never water logged like it can be if it is boiled in water on the stove.
- No need to soak it, we take the husks off.
You only need a few simple ingredients 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 little corn hairs off.
- Butter or margarine: I used butter, but you could also brush the corn cobs with olive oil instead.
- Salt and pepper. We used pink himalayan sea salt and freshly cracked black pepper.
That's all you need; let's head to the smoker!
How to smoke corn on the cob
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. Let's get started!
- Preheat the smoker. Our smoker, which I love, is this Pit Boss 8-in-1 grill and smoker. Set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets of your choice. We like the Competition Blend and Hickory Blend.
- Tin Foil. Grab some tin foil, or aluminum foil, and tear it off into 12" squares. If you are making a lot of corn, you can make bigger squares so you can place 2 ears of corn on the tin foil. It will still cook just as well.
- Butter, salt and pepper. Place corn on a piece of aluminum foil and place about 1 tablespoon of butter onto each cob. Sprinkle with salt and pepper to taste. I always go a little lighter, people can always add more later on if they want.
- Roll it up and seal. Roll up the corn cob in the square of tin foil. I like to pull it over the cob until its covered, then roll it up until it's at the end of the 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. Now 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.
Tongs: I recommend a good set of kitchen tongs that are safe up to high heat.
Tips & Tricks
- Fresh corn is the best corn.
- With corn on the cob, cook by time, not by temperature. It only takes 1 hour.
- Check and make sure your wood pellets are topped up in the hopper, you don't want to run out.
- When shucking the corn, make sure 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. 😊
If you would like a bolder flavor than just butter, salt, and pepper, try some of these ideas:
- Chili powder
- Parmesan cheese
- Seasoning salt
- A squeeze of lime juice
- Garlic butter
Frequently Asked Questions (FAQs)
Peel all the husk off the corn. Do your best to pull off the silk. Run the corn under cold water, and rub the corn down with your hand to remove any remaining pieces of silk or 'hair.'
Unshucked corn should be placed in the fridge; this slows down the chemical reaction that causes the corn to lose its sweet flavor. Instead, wrap it in a plastic bag, such as a grocery bag, and store it in the fridge until you are ready to use it. It should be used as soon as possible for optimal freshness and flavor.
Recommended main dishes for smoked corn on the cob
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Smoked Corn on the Cob
- Pit Boss smoker 8-1 grill
- Wood pellets, either Competition Blend or Hickory Blend
- 4 pieces corn on the cob husked
- 4 tablespoon butter or margarine
- ½ teaspoon salt
- ¼ teaspoon pepper
- 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!