Traeger Smoked Corn on the Cob is the perfect side dish for any BBQ. The sweet corn is basted in butter, salt and pepper, then slowly smoked until tender. The kernels are slightly charred and full of great smoky flavor, making them irresistible. This is a must-have side dish for any BBQ.
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Summer and corn on the cob go hand in hand. There's nothing like fresh, sweet corn straight from the garden. It is definitely a favorite vegetable and one we watch anxiously to be ready.
While boiled or grilled corn is delicious, smoking corn takes it to a whole new level. It really brings out the natural sweetness of the corn.
Buttery corn on the cob is a must-have at any summer BBQ. And my favorite way to cook it is on the pellet grill.
I have been making Smoked Corn on the Cob in Foil on my pellet grill, which is a quick and easy, no-fuss recipe.
But I wanted to step up the flavor a notch, and I think I've nailed it with this recipe.
I just bought a new Traeger grill, and this grilled corn recipe is one of the first recipes I made on my Traeger.
It took me a few tries to get this recipe to come out perfectly, and we have been having this corn recipe every week ever since. It is one of my new favorite ways to cook it.
The first time I made it, I left the husks on, but the kernels were tough and did not get tender.
The next time I made it, I cooked it straight on the grill, with more salt, and it turned out so good.
The corn is so full of amazing smoke flavor; I'm sure you will love this recipe as much as I do.
This corn is the perfect side dish to serve with Smoked Chuck Roast, Smoked Chicken Thighs, Smoked Whole Chicken, or Smoked Brisket.
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Why you will love this recipe
- This Traeger smoked corn on the cob recipe is easy to follow and yields the most perfectly smoky, tender, and flavorful corn on the cob ever.
- Grilling the corn slowly over indirect and low heat allows the corn to cook evenly and prevents it from burning.
- The corn on the cob is cooked to perfection, with a slightly charred flavor that is delicious.
- Traeger corn on the cob makes a delicious side dish for summer cookouts and BBQs.
- This recipe is a great way to use fresh corn from the farmers' market or your own garden. Make it any time of year using frozen corn too.
- The leftovers can be used in other recipes, such as salads, soups, or quesadillas.
- This simple recipe is perfect for feeding a crowd, as it can easily be doubled or tripled. It's perfect for backyard barbecues.
- Your whole family will love each bite of buttery, tender corn.
Ingredients
Smoking corn on the cob on a Traeger is easy to do and only requires a few simple ingredients you can easily find at any grocery store.
- Corn on the cob. I used fresh sweet corn on the cob. I recommend a sweet variety of corn; it will have so much more flavor.
- Butter. You can't have corn without lots of butter! I used unsalted butter.
- Seasoning salt.
- Black pepper.
See the recipe card for quantities.
How to smoke corn on the cob
This smoked corn on the cob recipe is simple and easy to make. Start by preheating your grill to 250 degrees F.
Next, pull husks off the corn and remove the silk. You can either take the entire corn husk off or leave it on. I like to leave mine on; it serves as a useful handle when eating it. This way, you don't need corn holders. 🙂
You can also use butcher twine and tie it around the ends to hold the corn husks together if you like.
Next, melt butter in a small saucepan. Add seasoning salt and pepper and mix to combine.
Brush the ears of corn with the seasoned butter mixture.
Place corn cobs directly on the grill grate of the electric smoker.
Close the lid, and smoke the corn for 1½ hours. Make sure to turn and baste the corn with the butter mixture every 15-20 minutes.
The corn is done when the kernels start to turn a dark yellow/light brown color and there is a nice char on the outside.
Remove the corn from the grill. Serve immediately with the remaining butter mixture.
Enjoy!
Substitutions
- Corn on the cob: If you don't have fresh corn on the cob, you can substitute frozen corn on the cob. Just make sure to defrost it fully first.
- Butter: You can use margarine or olive oil instead of butter. If using salted butter, reduce the amount of salt in the recipe to 1 tsp.
- Seasoning salt: You can use kosher salt, sea salt, or table salt.
- Black pepper: You can use white pepper or fresh cracked pepper.
Variations
Traeger smoked corn on the cob is a delicious and easy recipe that can be made in a variety of ways. For a different flavor, try:
- Mexican-inspired: Mix the butter with some chili powder, lime juice, and chopped cilantro before rubbing it on the corn.
- Sweet: Brush the corn with a mixture of honey and BBQ sauce near the end of the smoke time.
- Cheesy: Mix the butter with some grated Parmesan cheese before brushing it on the corn.
- Spicy: Add some Cajun seasoning or cayenne pepper to the butter for an extra kick.
Equipment
To make this simple corn on the smoker, you will need an electric smoker. I used a Traeger smoker, but you can use any type of pellet smoker or outdoor grill. I also have a Pit Boss pellet smoker that works great too.
Keep in mind that all smokers cook differently. Some cook hotter and faster than others.
My Pit Boss cooks quicker, so this corn is ready 15 minutes sooner than the Traeger.
Storage
If you have leftover smoked corn on the cob, remove the kernels from the ear of corn using a sharp knife. Store the corn kernels in the fridge in an airtight container for up to 3 days.
You can also freeze leftover corn by placing the kernels in a Ziploc bag. Remove as much air as possible from the bag, and freeze the corn for up to 2 months.
Top tips
- Start with fresh corn. Look for ears that are plump and have bright green husks. Avoid ears that have brown spots or are starting to turn yellow.
- Make sure to preheat your Traeger or any grill to 250 degrees Fahrenheit before cooking the corn.
- Apply a generous amount of butter mixture to the corn while smoking. Be sure to get it into all of the nooks and crannies of the corn cob for maximum flavor.
- If using salted butter, you can reduce the amount of salt in the recipe to 1 tsp.
- Smoke the corn for about 1½ hours, or until it is tender. Be sure to check on it regularly, as cooking times may vary depending on the type of smoker you are using.
- Make a corn salad with any leftover corn, or use it in soup to add a great smoky flavor.
If you've tried this Trager Smoked Corn on the Cob, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
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📋 Recipe
Smoked Corn on the Cob (Traeger)
Equipment
- Traeger Grill or any electric smoker
Ingredients
- 4 ears corn on the cob
- 1 cup butter or margarine
- 1½ teaspoon seasoning salt
- ¼ teaspoon black pepper
Instructions
- Preheat your grill to 250 degrees F.
- Pull husks down on the corn and remove the silk. You can either leave the husks on or take them off. They make great corn holders if left on.
- Melt butter in a small saucepan. Add seasoning salt and black pepper. Mix to combine.
- Brush the corn with the seasoned butter mixture.
- Place corn cobs directly on the grill grate of the preheated smoker.
- Close the lid, and smoke the corn for 1½ hours. Make sure to turn and baste the corn with the butter mixture every 15-20 minutes.
- The corn is done when the kernels start to turn a dark yellow/light brown color and there is a nice char on the outside.
- Remove the corn from the grill. Serve immediately with the remaining butter mixture.
- Enjoy!
Video
Notes
- If you have leftover smoked corn on the cob, remove the kernels from the ear of corn using a sharp knife. Store the corn kernels in the fridge in an airtight container for up to 3 days.
- You can also freeze leftover corn by placing the kernels in a Ziploc bag. Remove as much air as possible from the bag, and freeze the corn for up to 2 months.
- Start with fresh corn. Look for ears that are plump and have bright green husks. Avoid ears that have brown spots or are starting to turn yellow.
- Make sure to preheat your Traeger or any grill to 250 degrees Fahrenheit before cooking the corn.
- Apply a generous amount of butter mixture to the corn while smoking. Be sure to get it into all of the nooks and crannies of the corn cob for maximum flavor.
- If using salted butter, you can reduce the amount of salt in the recipe to 1 tsp.
- Smoke the corn for about 1½ hours, or until it is tender. Be sure to check on it regularly, as cooking times may vary depending on the type of smoker you are using.
- Make a corn salad with any leftover corn, or use it in soup to add a great smoky flavor.
Nutrition
FAQ
It takes about one hour to smoke corn on the cob at 250 degrees F on a Traeger grill.
A lot of people prefer wood pellets that are milk for smoked corn on the cob such as pecan wood or a fruit wood like applewood. Others prefer a stronger flavor like mesquite or hickory.
It takes about one hour to smoke corn on the cob without the husk on a smoker at 250 degrees F.
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Helen at the Lazy Gastronome
You like grilled corn? You'll love this recipe -- delicious!
Jeri
Thanks for trying my smoked corn-on-the-cob recipe, Helen! I'm so glad you enjoyed it! 🙂
megane
I could eat this for every single meal! My favourite way to cook corn.
Jeri
I'm so glad you enjoy the smoked corn on the cob, Megan! It's definitely one of our favorites too! 🙂
Emily
This was so irresistibly tender and smoky! I'll be making this again soon, it's the perfect side for BBQs!
Jeri
I'm so glad you enjoyed our Smoked Corn on the Cob, Emily! It's definitely a summer favorite around here! 🙂