Stop serving boring corn—smoked corn on the cob tastes far better and, when done right, looks incredible. Fire up your smoker and let’s make buttery, smoky corn that will steal the show at any backyard BBQ.
Video – Step by step
Why smoked corn?
Smoking corn imparts a deep, savory flavor you don’t get from boiling. Finish with a generous brushing of salted butter and you’ve got a side dish that’s both sweet and smoky—perfect alongside smoked meats and other BBQ staples.
Best corn to choose
Sweet corn is the top choice for corn on the cob. It’s widely available at grocery stores and farmers markets. For the best presentation, buy ears with the husk intact. Sweet corn varieties vary in kernel color—bright yellow, white, or bicolor—but all deliver that classic sweetness that pairs beautifully with smoke and butter.
Preparation
Tying the husks back before smoking gives the corn a polished look without changing the flavor. To do this, peel the husk down from the tip of the ear to the base, remove the fine silks, bunch the husks together, and secure them with a 12″ strip of butcher twine tied in a bow.
Choosing a smoker / grill
You can achieve excellent results with several types of equipment—choose based on convenience and how much smoke flavor you want.
Pellet smoker
Pellet smokers are user-friendly and maintain steady temperatures, making them a great choice for smoked corn. Load your hopper with a mild-flavored pellet, set the temperature, and let it run.
Traditional offset smoker
Offset smokers deliver classic smoke flavor but require more attention to maintain consistent heat. If you enjoy tending the fire and dialing in flavor, a traditional smoker is an excellent option.
Grill
A gas or charcoal grill will still beat boiling hands down. You might get less smoke than with a dedicated smoker, but grilled corn gets great char and flavor. Charcoal, in particular, adds a delicious depth from the hot coals.
Choosing the best wood
Use a mild fruitwood like apple or cherry, or a light hickory if you want a bit more bite. For pellet grills, blended pellets that mix several woods work well and offer balanced smoke without overpowering the corn.
Smoking the corn
Optional: dunking corn in water before smoking helps steam it and prevents husks from igniting on a grill. For smoking, preheat to 275°F and use a mild-flavored wood. At 275°F, the corn should be tender in about 45 minutes. If short on time, increase the temperature to 350°F and smoke for roughly 30 minutes. You can smoke with the husk on, peeled back and tied, or remove the husk completely—presentation and flavor change slightly with each method.
Corn toppings
Butter is essential—rub softened butter all over the corn immediately after it comes off the smoker so it melts into every kernel. Finish with a grind of sea salt and freshly cracked black pepper. That simple trio—butter, salt, and pepper—perfectly complements the sweet, smoky corn.
If you want to try different flavors, consider:
- Cotija cheese
- Chili powder
- Mayonnaise (for Mexican-style elote)
- Cilantro and lime
- Cheddar and bacon
Plating for the best look
Corn deserves its own dish to keep butter, salt, and pepper from spreading onto other sides. Serving corn in a dedicated corn dish elevates the presentation. Corn holders are helpful for guests who prefer less mess—just remove a bit of the husk from the end before inserting the holders.
FAQ
At 275°F, smoke the corn for about 30–45 minutes.
Either works. Tying the husk back gives the best presentation. Leaving the husk on and dunking the ears in water creates a steam effect; if left in the husk, smoking may take 1–1.5 hours.
Yes. If using a grill, soak the ears before cooking so the husks won’t catch fire.
Pro Tips
- If grilling, soak the ears with husks on and use tongs to dunk them in water periodically while cooking to keep the husks from burning. Cook over low heat—grills often cook corn faster than smokers.
- Rub the cob with butter before smoking to enhance smoky flavor.
- Serve with the husk tied back for presentation, but let guests remove the husk before eating if they prefer.
Buttery Smoked Corn on the Cob
Ingredients
- 4 each corn on the cob (in husk)
- 4 teaspoons butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Equipment
- Pellet smoker (or grill/smoker of your choice)
- Corn holders (optional)
- Corn dish (optional)
Instructions
- Peel the husks down from the tip of the ear to the base without breaking them off. Remove the silks.
- Bunch the husks together and tie them back with a 12″ piece of butcher twine.
- Optional: dunk the ears in water to help steam them and prevent the husks from burning.
- Place the corn on a preheated smoker set to 275°F using mild wood. Smoke for 30–45 minutes, rotating once during cooking. If left in the husk, smoking time can be longer (up to 1–1.5 hours).
- Remove from the smoker, rub with softened butter, and season with sea salt and cracked black pepper. Serve immediately.
Pro Tips
- If grilling, keep the husks on and soaked; use tongs to dunk periodically to avoid burning and help steam the kernels.
- Rubbing butter on the cob before smoking can enhance the smoky flavor.
- Serve with the husk tied back for presentation; guests can remove the husk before eating.