posted June 30, 2021
Smoked Corn on the Cob
You’ve likely heard about grilling corn on the cob, but you’re in for a treat when you make this smoked corn on the cob. This corn is lightly seasoned with a sweet BBQ rub and slow smoked for a smoky twist on your favorite summer side.
Can you Smoke Corn on the Cob?
Many folks are familiar with the age-old process of boiling their corn on the cob. Others prefer theirs grilled hot and fast for a charred finish on their kernals. Well let me tell you, my friends, you haven’t lived until you’ve tried smoked corn on the cob.
So if you’re wondering if you can smoke corn the answer is yes! You CAN smoke corn still on the cob! It takes a bit of prep work, and a longer time that boiling or grilling, but the end result is beyond delicous.
Smoked Corn on the Cob with Husks
This corn is unilke any other you’ve ever tried before. The natural sweetness of fresh summer corn is enhanced by a kiss of wood smoke and a basting of BBQ butter.
I recommend using a nice, mild wood like maple, alder, or pecan when smoking corn on the cob so it doesn’t overpower the sweetness of the corn itself.
How to Smoke Corn on the Cob
Ready to begin? Here’s how to do it:
- Soak. Peel back the husk of each corn and remove the silk. Soak the corn in a large pot of cool water for 2 hours.
- Preheat. Fire up that smoker! I like to use my CampChef SmokePro and preheat to 225 degrees for this corn.
- Season. Remove the corn from the water and pat dry. Pull back the husks and season with melted butter mixed with my Signature Sweet Rub. You can purchase this sweet rub directly from the Hey Grill Hey store, or you can make your own using my recipe for Best Sweet Rub.
- Smoke. Pull the husks back over the seasoned kernels and place the corn in the husks directly on the grill grates of the smoker. Close the lid and smoke for 90 minutes.
- Serve. When your corn is done to your likeness, remove them from the smoker, pull back the husks, and secure them with butcher’s twine. The husks act as handles, and you don’t need to dirty any extra dishes (or hands) to enjoy your corn.
You can enjoy the corn as-is, or add more butter or sweet rub as you please. You can also keep this corn extra simple and season with salt and pepper instead of the Sweet Rub. This smoked corn adventure is up to you!
How Long to Smoke Corn on the Cob
This process for smoking corn on the cob requires approximately 90 minutes (1 1/2 hours) on the smoker. When cooking corn on the cob on the smoker, I recommend soaking it in advance and cooking the corn still in their husks. This helps to steam the corn so it doesn’t dry out or burn while it cooks.
Your corn will be done when the kernels are softened and plump. You can also test the corn by “poping” a kernel with a sharp knife. If it has a nice, crisp pop the corn is ready!
Tips for Making Smoked Corn on the Cob
Now that you know the ins and outs to making this corn on the cob, take note of these tips to make sure your corn comes off the smoker in tip-top shape!
- Soak the corn. This keeps moisture in the husks and allows the corn to steam slightly during the cooking process.
- Use mild wood. You don’t want your corn to taste like really heavy smoke, so stick to lighter woods like maple, alder, or pecan. Fruit woods like apple and cherry are also delicious!
- Keep the husks on while smoking. I tested smoked corn in every different way. Husks on, husks off, soaking, not soaking, etc. and the secret to corn that has a great smoky flavor and the perfect popping and juicy texture in the kernels is to keep the husks on. Taking them off completely resulted in wrinkly and tough kernels.
More BBQ Corn Recipes
Have a bunch of corn you need to cook? These recipes from Hey Grill Hey are delicious and easy to make!
Smoked Corn on the Cob Recipe
Nothing says summer like a delicious bite of fresh corn, and you can’t go wrong with this recipe for smoked corn on the cob.
Check out the printable recipe card below for full step-by-step instructions to making your own corn at home, and as always, leave me a comment if you have any questions about this recipe!
Smoked Corn on the Cob
- 6 ears corn (husks on)
- 1 cup butter (melted)
- 4 Tablespoons Signature Sweet Rub (recipe in notes)
- Prepare the corn. On each ear of corn, peel back the husk and remove the silk. Replace the husk and place the ears of corn in a large pot. Cover the corn with cool water, making sure it is completely submerged. Soak the corn for 2 hours.
- Preheat the smoker. Preheat your smoker to 225 degrees F. I like to use mild woods like maple, alder, or pecan.
- Butter the corn. Remove the corn from the pot of water. Set on a towel and pat dry. Melt the butter and stir in the Sweet Rub seasoning. Peel back the husks on the corn and brush each ear on all sides with the seasoned butter. Pull the husks back up over the ear of corn.
- Smoke the corn. Place the seasoned, husk-on corn directly on the grates of the smoker. Close the lid and smoke for 90 minutes. Remove the corn from the smoker, peel back the husks, tie them off with butcher's twine to use as handles, and enjoy!
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