Your smoker isn’t just for meat — use it this summer to smoke sweet corn on the cob. It’s an easy, crowd-pleasing side for any barbecue.
Most people think of meat first when firing up a smoker, but vegetables — especially corn — take on wonderful flavor from smoke.
Smoked corn on the cob is one of my go-to side dishes. It’s simple and mostly hands-off, making it perfect for serving a crowd. The gentle smoke complements the natural sweetness of fresh corn for a delicious summer treat.
How to Make
Smoking corn is straightforward. I use an electric smoker and place husked ears directly on the racks. Keep the smoker steady and let the smoke do the work.
FAQs
What wood chips should I use to smoke corn?
Applewood chips are my favorite for corn. Other fruity woods such as cherry or peach also pair nicely with the corn’s sweetness.
What temperature should I smoke corn at?
Aim to keep your smoker between 225°F and 250°F for even cooking and good smoke penetration.
How long does smoked corn take?
At about 225°F, expect roughly 1 hour. Check for tenderness with a fork.
Can you reheat smoked corn?
Yes. Reheat by boiling a pot of water and dropping the ears in for 1–2 minutes — they’ll be warm without drying out.
More Smoker Recipes
- Smoked Baked Beans
- Smoked Hamburgers & Hot Dogs
- Smoked Chicken Wings
- Smoked Sweet & Spicy Coffee Rubbed Chicken
- Smoked Tofu
Other BBQ Recipes
- BBQ Spice Rub
- Bourbon Bacon BBQ Chicken Kebabs
- Homemade Baked Beans in Mini Bacon Cups
- Alabama White Sauce
Smoked Corn on The Cob
Ingredients
- 6 Corn on the Cobs
- Applewood or Cherrywood Chips
- 3 Tablespoons Melted Butter
- Salt & Pepper
Instructions
- Add wood chips to your smoker and preheat to maintain 225°F–250°F.
- Husk the corn and place the ears directly on the smoker racks.
- Smoke for about 1 hour, or until the corn is tender when pierced with a fork.
- Move the corn to a serving platter, brush with melted butter, season with salt and pepper, and serve immediately.