Smoked Corn on the Cob in Foil is the best-tasting corn ever and makes the perfect side dish. The sweet corn steams inside aluminum foil with butter, infusing a smoky flavor in every kernel. Smoked corn is tender, juicy, and delicious.
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I think this recipe is the best 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.
You can use a Pit Boss pellet grill, Traeger grill, or electric smoker. 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! 🙂
If you have any leftovers, use them to make corn dip with Rotel!
Why You'll Love Smoked Corn On The Cob
- Smoking corn on the cob adds a delicate smoke flavor to every kernel of corn.
- A quick and easy recipe - just wrap corn in foil and grill.
- Smoking corn is simple no turning or flipping required.
- The corn is never charred or crunchy in spots like it can be when cooked on a grill.
- It's never waterlogged like boiled corn can be.
- Pulling back the husks means you don't have to soak the corn first.
Recipe Ingredients
You only need a few simple ingredients that are easy to find at your local grocery store to make this delicious smoked sweet corn.
See the printable recipe card below for exact measurements and a full list of ingredients.
Ingredient Notes
- Corn on the cob. You can use fresh or frozen corn, but fresh is always best.
- Butter or margarine: I used butter, but you could also use margarine or brush the corn cobs with olive oil instead.
- Seasoning. I used sea salt and black pepper for a simple seasoning. Feel free to add your favorite spices.
How To Make Smoked Corn On The Cob On Pellet Grill
Step-By-Step Instructions
- Preheat your smoker to 225 degrees F. Top it up with wood pellets or wood chips.
- Peel the husks off the corn cobs and remove the silk.
- 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.
- Place a cob of corn on the foil and add 1 tablespoon of butter onto each cob.
- Sprinkle salt and black pepper on top. I always go a little lighter; people can always add more later on if they want.
- Roll up the corn cob tightly in the square of tin foil. Pull the foil over the cob until it's covered, then roll the corn until it's at the end of the foil and fold the ends down.
- Place the foil-wrapped corn on the preheated smoker. Smoke the for 1 hour. At the end of the cooking 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! Enjoy!
Expert Tips
- This recipe can be doubled or tripled, making it easy to feed a large group of people.
- With cooking corn in a smoker, cook by time, not by temperature. It only takes one hour. Any type of smoker will work if the temperature is consistent.
- When removing the corn husk, ensure you get all of the corn silk 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.
Leftover Ideas
Make extra corn so you can cut off the tender kernels and use them in Mexican grilled corn salad, Instant Pot Ham and Potato Soup, Instant Pot Venison Stew, Slow Cooker Creamy Chicken and Pasta Soup, Pellet Smoked Chili, and Copycat Panera Bread BBQ Chicken Salad.
Variations
Change the flavor in this Pit Boss corn on the cob by changing the seasonings. You might want to add:
- Chili powder, onion powder, paprika, or seasoning salt.
- Add a sprinkle of Parmesan cheese.
- Garnish with parsley or fresh cilantro and a squeeze of lime juice.
- Garlic butter.
Be sure to try my recipe for Traeger Smoked Corn on the Cob and Mexican Grilled Corn too!
Storage Tips
Refrigerator: Place leftovers in a container with a lid or wrap in plastic wrap and store for 3-4 days.
Freezer: Cut leftover corn off the cob and freeze for up to 2 months in a freezer bag.
Recipe 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.
Fresh corn or unshucked corn should be refrigerated as soon as possible to slow 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 ready to use.
The best wood pellets for smoked corn on the cob are mild fruit wood such as apple or cherry, or, for a stronger flavor, use 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. Smoke 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 adds a smoky flavor that grilled corn in foil doesn't have. However, grilling corn on the cob in foil can be done, just steam the corn at a low temperature to avoid burning and rotate every 10-15 minutes.
Yes, you can smoke frozen corn on the cob. You don't even need to thaw it first. Rinse the corn with cold water to remove ice. Wrap the corn in the tin foil with butter and seasonings, and smoke for an extra 30 minutes, so 90 minutes in total.
What To Serve With Foil-Wrapped Corn On The Cob
I like to serve Pit Boss Smoked Corn as a side dish with Smashed Burgers, Traeger Smoked Steak, Pit Boss Smoked Steak, Smoked Chuck Roast, and Smoked Chili Lime Chicken Breasts.
It also goes great with Smoked Turkey, Smoked Pork Loin Roast, Pit Boss Chicken Wings, and Pellet Grill Smoked Burgers.
More Easy Smoker Recipes
If you tried this recipe for Grilled Corn on the Cob in Aluminum Foil, please leave a star rating 🌟🌟🌟🌟🌟 and let me know how it went in the 📝 comments below. Thank you! 🙂
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- Jeri
Recipe
Easy Smoked Corn on the Cob in Foil
Ingredients
- 4 pieces corn on the cob husked
- 4 tablespoon butter or margarine
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the smoker. Set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets of your choice.
- Aluminum Foil. Grab some tin foil or aluminum foil, and tear it off into 12" squares. If making a lot of corn, you can make bigger squares to hold 2 ears of corn on the foil at a time. It will still cook just as well.
- Butter, salt, and pepper. Place corn on a piece of aluminum foil and place 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!
Video
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Recipe Notes:
- This recipe can be doubled or tripled, making it easy to feed a large group of people.
- With cooking corn in a smoker, cook by time, not by temperature. It only takes one hour. Any type of smoker will work if the temperature is consistent.
- When removing the corn husk, ensure you get all of the corn silk 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.
- Store in an airtight container in the fridge for 3-4 days.
- Cut leftover corn off the cob and use it in salads, salsa, soups, stews, or wraps.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Shirlee says
How does the smoke get into the corn wrapped up in foil.
Jeri says
That is an excellent question, Shirlee. The foil is not completely sealed up, so the smoke flavor is able to penetrate through it. I hope you give it a try!
Chef Dennis says
This is super scrumptious! Yum.
Brianna May says
This corn is a new favorite in my house! SO good.
Jeri says
I'm so glad you liked it, Brianna!
Genevieve says
We grow corn on our farm! You can never go wrong with smoked corn on the cob. This looks delicious!
Brianna says
Smoking corn on the cob is ingenious! Definitely adding this to the cookout rotation.
Jessica Formicola says
I love corn on the cob, but I've never tried smoking it! This looks so amazing and I can't wait to try it this weekend!
Jess says
This corn is so easy and delicious! It’s perfect for my busy dinner nights!