You’ve likely heard of grilled corn on the cob, but smoked corn offers a delightful twist. Lightly seasoned with a sweet BBQ rub and basted with butter, slow-smoking the corn brings out a subtle smokiness that complements the natural summer sweetness.
Can you smoke corn on the cob?
Yes — you absolutely can smoke corn on the cob. While many people boil or grill corn for a quick cook, smoking requires a bit more time and prep, but the result is well worth the wait. Smoking infuses the ears with a gentle wood flavor while preserving their juicy texture. If you enjoy slow-cooked, layered flavors, smoked corn is a fantastic summer side.
Smoked corn on the cob with husks
Leaving the husks on while smoking helps steam the kernels and keep them tender. The husks act like a thin protective layer that prevents drying and scorching, while still allowing smoke to kiss the corn. The combination of natural corn sweetness, a light sweet BBQ rub, and smoked butter creates a complex yet approachable flavor.
For a balanced smoke, use mild woods such as maple, alder, pecan, or fruit woods like apple or cherry. These woods add a pleasant aroma without overpowering the corn’s delicate sweetness.
How to smoke corn on the cob
Follow these straightforward steps to prepare smoked corn with husks:
- Soak: Peel back each ear’s husk and remove the silk. Place the ears in a large pot and cover with cool water. Soak for about 2 hours to keep the husks moist.
- Preheat: Preheat your smoker to 225°F (107°C). Choose a mild smoking wood like maple, alder, pecan, apple, or cherry.
- Season: Remove the corn from the water and pat dry. Pull back the husks and brush the kernels with melted butter mixed with a sweet BBQ rub. If you prefer, season simply with salt and pepper.
- Smoke: Pull the husks back over each ear and place the corn, husk-on, directly on the smoker grates. Close the lid and smoke for about 90 minutes.
- Serve: When the corn is tender and plump, remove it from the smoker. Peel back the husks and, if desired, tie them with butcher’s twine to create convenient handles. Serve with extra butter or additional seasoning.
You can enjoy the smoked corn plain or add more butter, rub, or other toppings to taste. The method is flexible and allows you to tailor the final seasoning to your preference.
How long to smoke corn on the cob
Smoking corn on the cob typically takes about 90 minutes at 225°F when the ears remain in their husks. Soaking the corn beforehand ensures the husks retain moisture and steam the kernels as they cook, preventing the corn from drying out or getting tough. The corn is done when the kernels are plump and tender; you can test doneness by piercing a kernel — it should have a crisp, juicy pop.
Tips for making smoked corn on the cob
Use these tips to get the best results:
- Soak the corn: Soaking keeps the husks hydrated so the corn steams gently while smoking.
- Choose mild wood: Lighter woods let the corn’s natural sweetness shine. Avoid heavy-smoke woods that can overwhelm the flavor.
- Smoke with husks on: Leaving the husks on preserves moisture and yields tender, juicy kernels. Removing husks completely can lead to dried, tough corn.
- Season thoughtfully: A butter-and-sweet-rub glaze complements smoked corn beautifully, but simple salt and pepper also work if you prefer a subtler profile.
More BBQ corn ideas
If you have extra corn, consider variations such as spicy grilled corn with blue cheese, classic butter-and-salt grilled corn, or a grilled corn salad with lime vinaigrette. Smoked corn also pairs well with barbecued meats, salads, and summer sides.
Smoked corn on the cob recipe
Nothing says summer like juicy corn on the cob. This smoked version keeps preparation simple while delivering exceptional flavor. Below is a clear recipe you can follow at home.
Smoked Corn on the Cob
Ingredients
- 6 ears fresh corn husks on
- 1 cup butter melted
- 4 Tablespoons sweet BBQ rub use your preferred recipe or store-bought blend
Instructions
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Prepare the corn. Peel back the husks and remove all silk from each ear. Replace the husks and submerge the ears in a large pot of cool water. Soak for 2 hours to keep the husks moist.
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Preheat the smoker. Heat your smoker to 225°F. Choose a mild smoking wood such as maple, alder, pecan, apple, or cherry for best results.
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Butter the corn. Remove the corn from the water and pat dry. Melt the butter and stir in the sweet BBQ rub until well combined. Peel back the husks on each ear and brush all sides with the seasoned butter. Pull the husks back over each ear to cover the kernels.
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Smoke the corn. Place the husk-on, seasoned ears directly on the smoker grates. Close the lid and smoke for approximately 90 minutes. When done, remove the corn, peel back the husks, and, if desired, tie the husks with twine to create a handle.
Nutrition
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Carbohydrates: 7g
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Protein: 1g
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Fat: 31g
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Saturated Fat: 20g
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Sodium: 273mg
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Fiber: 1g
Nutrition information is automatically calculated and should be used as an approximation.