Smoked Corn on the Cob

Preparing smoked corn on the cob adds incredible flavor to this summer vegetable! Prove your smokehouse isn’t just for meat.

Who said a smokehouse is only for meat? The best veggies to throw on your smoker are…Smoked corn on the cob! There aren’t many vegetables that are The Perfect for cooking on a smoker. Alex and I have tested milder veggies like zucchini and peppers, and they come out with an almost artificially smoky flavor. But throw in corn on the cob and the effect is brilliant. Every bite is an explosion of sweet, buttery and salty smoke. When you serve this to your guests, we guarantee the first word out of their mouth will be “Wow.”

How to Make Smoked Corn on the Cob (Basic Steps)

The most important part of this smoked corn on the cob recipe: you need a smoker. Do you only have a bbq Visit our Perfect Grilled Corn: it’s just as drooly. How do you smoke corn? It’s easy, here are the basic steps:

• Preheat the smoker to 300 degrees Fahrenheit.
• peeling corn or tie the leaves together to form a handle (see below).
• smoke the corn directly on the grids 40 to 45 minutes, turning once.

Tie the envelope into a handle!

One way to intensify the smoked corn on the cob: Make a built-in handle out of the envelope! Instead of removing the husk when husking the corn, you can tie it off to form a makeshift handle. It makes the dirty work of eating corn on the cob a breeze. This is optional and you can hull the corn as you normally would if you’d like. But it’s a fun feature if you have the time! Here are a few tips:

• Start with the outermost leaf. Roll the outermost sheet down first. Then peel off one leaf at a time, gradually working your way around the corn.
• The cracks are ok. You may notice that some sheets tear when you remove them: this is perfectly normal! Just peel off the remaining leaves – it doesn’t have to be perfect.
• Be patient! This method takes a little longer, but it’s worth it. It takes 10-15 minutes in total.

How to season smoked corn on the cob

This smoky corn on the cob tastes so smoky you hardly need to season it! Unlike boiled corn, this cooking method imparts a lot of great flavors. Here are our top seasoning ideas:

• butter and salt. With the classic spices, it tastes absolutely delicious. Garnish with some paprika powder and finely chopped parsley.
• Mexican style street corn. This elote is one of the best ways to serve corn on the planet: Cover it in a creamy lime and chilli powder sauce and crumble some cheese on top. Doing this with smoked corn is overwhelming.
• Old Bay. This popular spice blend is perfect for corn (it’s often used in shrimp boils). You can find it at the grocery store or make it at home.

Try smoked corn in a lamb’s lettuce!

This smoked corn on the cob would be absolutely amazing in a lamb’s lettuce! Add a few extra corn on the cob if you smoke them, or use the leftovers you don’t eat to make a salad the next day. Here are two fantastic lamb’s lettuce to try:

• Classic Corn Salad This one has classic flavors: tomato, basil, and a tangy dressing!
• Grilled Corn Salad This one uses a play on the flavors of Mexican street corn: sour cream, lime, chili powder, and crumbled cheese.

What type of smoker do you recommend?

The smoker we have is a combination grill and smoker and we love it! It’s nice not having to have two separate pieces of gear. It’s actually a digital charcoal grill that combines the taste of charcoal with the ease of use of gas. Here’s the grill we recommend (affiliate link). We’re really obsessed with it and use it on all of our grilled veggies.

Other ways to cook corn on the cob

Do you want to master all types of corn cooking? Making smoked corn on the cob is by far the most unique, so it’s going to be downhill from here. Here are some other ways to cook corn:

Another way to eat corn? Fresh corn soup.

This smoked corn on the cob recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.