Smoked Corn on the Cob
Smoked Corn on the Cob is a perfect side dish to fix when you are smoking your main dish. It is incredibly easy and delicious.
Whether you’re a seasoned grilling enthusiast or a backyard BBQ novice, you are going to love this smoked corn! 🔥🌽🍂
The Tools I Use and Recommend
These are the smokers and tools I actually use. The right setup makes a noticeable difference in both flavor and consistency.
What you need
- Sweet Corn: Varieties like “Silver Queen,” “Bi-color,” or “Yellow” sweet corn are suitable options.
- Butter: We use unsalted butter because it has the best flavor.
- Salt and Pepper: Season the butter with salt and pepper to taste.
How to Make it
Cutting both ends off of the corn will make them easier to husk.
For a pretty presentation, husk the corn, leaving the husks attached. Tie them up with twine.
Soak the corn in cold water for about thirty minutes. Weigh the ears down with a heavy pot or a similar tool.
Husk the corn, remove the silks, and dry them off well.
Melt the butter in a small bowl and season with salt and pepper.
Brush the ears with the melted butter mixture. Sprinkle with a bit of paprika or smoked paprika, if desired.
Set up and preheat the smoker. Place each ear of corn directly on the smoker grates. Smoke for 25-30 minutes. Flip the ears over and continue to smoke for another 25-30 minutes until the corn is tender.
Make Mexican street corn (elote); it is a popular way to serve smoked corn. Just brush the corn with mayo. Top with spices like garlic powder and chili powder, sprinkle with grated cotija cheese and garnish with freshly chopped cilantro.
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If you love that deep smoky flavor, this collection pulls everything together in one place. New recipes, tested favorites, and the kind of meals people ask for again. Perfect for beginners and pros alike.
Why should you make it?
It’s just delicious. Pure and simple. There is no sales pitch needed. It’s a different, easy way to prepare your summer corn that your guests will fall in love with.
There is, of course, the added benefit of not having to get another pot dirty. Everything is done in the smoker.
How to store fresh corn
Storing fresh corn on the cob properly is essential to maintain its freshness and flavor. Here’s how to do it:
- Keep the Husks On: Leave the husks on the corn. They act as a natural protective barrier, helping to keep the corn fresh.
- Inspect for Freshness: When selecting corn at the store or farmer’s market, choose cobs with bright green, fresh-looking husks. Be sure the kernels are plump and tightly packed.
- Store in the Refrigerator: Place the corn, with the husks still on, in the vegetable crisper drawer of your refrigerator. Cooling will help maintain a slightly humid environment, ideal for preserving the corn’s freshness.
- Keep It Dry: Moisture leads to mold growth, so ensure the corn remains dry. Do not wash the corn before storing it, as water can get trapped between the husks.
- Use It Soon: For the best flavor and texture, use fresh corn within 2-3 days of purchase. Corn starts to lose its sweetness and crispness as it ages.
- Husk Before Cooking: When cooking the corn, remove the husks and silk just before cooking. Husking allows you to inspect the corn for imperfections or insects and allows the smoke to penetrate.
- Freezing (Optional): If you have more corn than you can use within a few days, consider blanching and freezing it for more extended storage. Here’s how to freeze fresh corn:
- Husk the corn and remove the silk.
- Blanch the corn in boiling water for 4-6 minutes.
- Quickly cool the corn in an ice water bath.
- Drain and pat dry.
- Cut the kernels off the cob and store them in airtight freezer bags or containers. Label and date them.
- Store it for up to 8-12 months.
How to Store Leftover Corn
- Cool the Corn: Allow the leftover smoked corn to cool to room temperature before storing it to prevent condensation and help maintain its texture.
- Remove from the Cob (Optional): Remove the kernels from the cob before storing. It is easier to use the corn in other dishes later.
- Wrap or Containerize: There are a couple of ways to store the corn:
- Plastic Wrap or Foil: Wrap individual cobs or the cob sections tightly in plastic wrap or aluminum foil. Ensure there are no gaps or openings to prevent air from getting in.
- Airtight Container: If you’ve removed the kernels or prefer to store them with the kernels removed, place them in an airtight container.
- Refrigerate: Place the wrapped or containerized corn in the refrigerator and store it for 3 to 4 days.
- Freeze (Optional): If you have a lot of leftover smoked corn and don’t plan to use it within a few days, you can freeze it for more extended storage. Wrap the corn in a layer of plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, use a vacuum-sealed bag. Store frozen smoked corn for up to 6 months. It is best used in soups and stews. The texture tends to get mushy.
- Reheat: You can reheat the leftover smoked corn when you’re ready to enjoy it. To reheat, either wrap it in foil and warm it in the oven at around 300°F or 150°C for about 10-15 minutes, or reheat it in the microwave for a minute or so, checking to avoid overcooking. Leftover corn on the cob is delicious cold, too.
- Serve and Enjoy: Once reheated, serve the smoked corn as desired, whether as a side dish, in salads, or as an ingredient in other recipes.
FAQs
Smoking corn on the cob typically takes around 30 minutes to 1 hour, depending on the temperature of your smoker and the size of the corn cobs. Smaller cobs may cook faster.
Hardwoods like hickory, oak, or fruit woods like apple or cherry are excellent choices for smoking corn. They impart a rich, smoky flavor that complements the sweetness of the corn.
Some recommend soaking the corn in water for about 30 minutes before smoking to prevent it from drying out. However, you can achieve great results without soaking. We like our corn tender and not dry. Soaking it will help prevent the corn from becoming starchy.
You can use various seasonings and rubs to enhance the flavor of smoked corn. Common choices include butter, salt, pepper, garlic powder, paprika, and herbs like thyme or rosemary. Experiment to find your favorite flavor combination.
Yes, you can smoke corn on a charcoal grill by using indirect heat and adding wood chips for smoke flavor. To avoid burning, create a cool zone on the grill and remove the corn from direct heat.
It’s a matter of personal preference. Some people like to smoke corn with the husks on to protect the kernels and infuse a subtle smoky flavor into the corn. Others prefer to remove the husks and directly expose the kernels to smoke for a more pronounced smoky taste.
Serve it with various toppings, such as flavored butter, grated or crumbled cheese like cotija, lime juice, or hot sauce. You can cut the kernels off the cob for salads, salsas, or as a side dish with grilled meats.
Yes, you can freeze smoked corn on the cob. Allow it to cool, wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. When you’re ready to enjoy it again, thaw and reheat.
Yes, it’s possible to overcook smoked corn on the cob, which can lead to a less desirable texture and flavor. Overcooking can result in starchy, mushy or overly soft kernels, and it may cause the corn to lose its natural sweetness. To avoid overcooking, monitor the cooking time closely and follow recommended smoking temperature and duration guidelines. It’s better to slightly undercook the corn and adjust the cooking time in subsequent attempts to achieve your preferred level of tenderness.
What to serve with smoked corn?
- Smoked Steak
- Venison Burger
- Smoked NY Strip
- Beef Short Ribs
- Whole Chicken
- Smoked Brisket
- Smoked Cornish Hens
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Smoked Corn on the Cob
Ingredients
- 12 ears corn on the cob
- 4 tablespoons unsalted butter
- 1 tablespoon coarse kosher salt or sea salt to taste
- 2 teaspoons cracked black pepper to taste
- 2 teaspoons smoked paprika, you can substitute sweet paprika
Instructions
- Cutting both ends off of the corn will make them easier to husk.12 ears corn on the cob
- For a pretty presentation, husk the corn, leaving the husks attached. Tie them up with twine.
- Soak the corn for about thirty minutes in cold water. Weight the ears down with a heavy pot or similar tool.
- Husk the corn, remove silks, and dry them off well.
- Melt the butter in a small bowl and season with salt and pepper.
- Brush the ears with the butter mixture. Sprinkle with a bit of paprika or smoked paprika, if desired.4 tablespoons unsalted butter, 1 tablespoon coarse kosher salt or sea salt, 2 teaspoons cracked black pepper, 2 teaspoons smoked paprika, you can substitute sweet paprika
- Set up and preheat the smoker. Place each ear of corn directly on the smoker grates. Smoke for 25-30 minutes. Flip the ears over and continue to smoke for another 25-30 minutes until corn is tender.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Keep the Husks On Leave the husks on the corn as they act as a natural protective barrier, helping to keep the corn fresh.
- Inspect for Freshness: When selecting corn at the store or farmer’s market, choose cobs with bright green, fresh-looking husks. Be sure the kernels are plump and tightly packed.
- Store in the Refrigerator: Place the corn, with the husks still on, in the vegetable crisper drawer of your refrigerator. Cooling will help maintain a slightly humid environment, ideal for preserving the corn’s freshness.
- Keep It Dry: Moisture leads to mold growth, so make sure the corn remains dry. Do not wash the corn before storing it, as water can get trapped between the husks.
- Use It Soon: For the best flavor and texture, use fresh corn within 2-3 days of purchase. Corn starts to lose its sweetness and crispness as it ages.
- Husk Before Cooking: When cooking the corn, remove the husks and silk just before cooking. Husking allows you to inspect the corn for imperfections or insects and allows the smoke to penetrate.
- Freezing (Optional): If you have more corn than you can use within a few days, consider blanching and freezing it for more extended storage. Here’s how to freeze fresh corn.
-
- Cool the Corn: Allow the leftover smoked corn to cool to room temperature before storing it to prevent condensation and help maintain its texture.
- Remove from the Cob (Optional): Remove the kernels from the cob before storing. It is easier to use the corn in other dishes later.
- Wrap or Containerize: There are a couple of ways to store the corn:
- Plastic Wrap or Foil: Wrap individual cobs or the cob sections tightly in plastic wrap or aluminum foil. Ensure there are no gaps or openings to prevent air from getting in.
- Airtight Container: If you’ve removed the kernels or prefer to store them this way, place them in an airtight container.
- Label and Date: It’s a good practice to label it with the date to keep track of freshness. You can also write a note about any seasonings or flavorings you added to the corn.
- Refrigerate: Place the wrapped or containerized corn in the refrigerator. Store it in the fridge for 3 to 4 days.
- Freeze (Optional): If you have a lot of leftover smoked corn and don’t plan to use it within a few days, you can freeze it for more extended storage. Wrap the corn in a layer of plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, use a vacuum-sealed bag. Store frozen smoked corn can for up to 6 months.
- Reheat: You can reheat the leftover smoked corn when you’re ready to enjoy it. To reheat, either wrap it in foil and warm it in the oven at around 300°F or 150°C for about 10-15 minutes or reheat it in the microwave for a shorter time, checking to avoid overcooking.
- Serve and Enjoy: Once reheated, serve the smoked corn as desired, whether as a side dish, in salads or as an ingredient in other recipes.
