Smoked corn on the cob is a delicious twist on a classic summer side dish. By using a smoker set to 350°F, you can infuse the sweet kernels with rich, smoky flavors that complement any barbecue meal. Smoking corn on the cob at 350°F typically takes about 30-45 minutes, resulting in tender, flavorful corn with a subtle smokiness.

This cooking method works well with various types of smokers, including pellet grills, electric smokers, and even charcoal grills with a smoker box. The key is maintaining a consistent temperature and using wood chips that pair well with corn, such as apple or cherry wood. Whether you choose to smoke the corn in its husks or wrapped in foil, the results are sure to impress your guests at your next outdoor gathering.

Basics of Smoking Corn on the Cob

Smoking corn on the cob enhances its natural sweetness and adds a delightful smoky flavor. The process involves selecting quality corn, preparing it properly, and choosing the right smoker for optimal results.

Choosing the Right Corn

Select fresh corn with bright green husks and moist, golden silk. Gently squeeze the kernels to ensure they’re plump and firm. Avoid corn with dry or brown spots.

For smoking, sweet corn varieties like Silver Queen or Peaches and Cream work well. These types maintain their texture and flavor during the smoking process.

Buy corn as close to smoking time as possible. If needed, store it in the refrigerator with husks intact to preserve freshness.

Preparation for Smoking

Remove the silk from the corn, but leave the husks attached. This helps protect the kernels and retain moisture during smoking.

Soak the corn in cold water for 15-30 minutes. This step prevents the husks from burning and adds extra moisture.

After soaking, pat the corn dry and brush with a light coat of oil or melted butter. Season with salt, pepper, or your favorite spice blend if desired.

Types of Smokers

Pellet grills offer consistent temperature control and are ideal for smoking corn. Set the temperature to 350°F for efficient cooking.

Electric smokers provide steady heat and are user-friendly. They work well for corn, requiring minimal attention during the smoking process.

Charcoal grills can double as smokers. Add wood chips for extra smoke flavor. Maintain a temperature around 350°F by adjusting vents.

Traeger pellet smokers combine the convenience of gas grills with the flavor of wood-fired cooking. They’re excellent for smoking corn and other vegetables.

Seasoning and Flavoring

Seasoning and flavoring corn on the cob for smoking enhances its natural sweetness and adds depth to the smoky taste. Proper seasoning techniques and ingredient combinations can elevate the flavor profile of smoked corn.

Butter and Herb Combinations

Butter serves as an excellent base for seasoning smoked corn. Melt unsalted butter and brush it generously over each ear of corn before smoking. Add minced fresh herbs like cilantro, parsley, or chives to the melted butter for a burst of freshness.

For a zesty twist, mix lime zest and juice into the butter. This combination complements the smoky flavor particularly well. Garlic butter is another popular option – simply add minced garlic or garlic powder to melted butter.

Salt and pepper are essential. Use kosher salt for better adherence to the corn. Freshly ground black pepper adds a subtle heat that pairs nicely with the sweetness of the corn.

Spice Mixes and Rubs

Create custom spice blends to coat the corn before smoking. A basic mix might include salt, pepper, garlic powder, and paprika. For a spicier version, add chili powder or cayenne pepper.

A Southwest-inspired rub can include cumin, oregano, and smoked paprika. This combination enhances the smoky flavor from the grill. For a sweeter profile, incorporate brown sugar into the mix.

Apply dry rubs directly to the corn, or mix them into melted butter for easier application. Ensure even coverage by rolling the corn in the seasoning or using a brush to apply it thoroughly.

Wood Chips Selection

The choice of wood chips significantly impacts the flavor of smoked corn. Hickory wood chips impart a strong, bacon-like flavor that complements the sweetness of corn well.

For a milder smoke flavor, use fruit woods like apple or cherry. These woods add a subtle sweetness that enhances the corn’s natural sugars. Maple wood chips offer a delicate, sweet smoke that works well with butter-based seasonings.

Pecan wood provides a nutty flavor profile that pairs nicely with spicier rubs. For a classic barbecue taste, opt for oak wood chips. They provide a medium-strength smoke flavor that doesn’t overpower the corn.

Smoking Procedure

Smoking corn on the cob at 350°F yields delicious results when done properly. The key steps involve wrapping techniques, monitoring cooking time, and testing for doneness to achieve perfectly smoked corn.

Wrapping Techniques

Corn can be smoked with or without husks. For corn with husks, peel them back gently, remove silks, and brush with butter or oil. Wrap the husks back around the corn. For huskless corn, wrap each ear in aluminum foil after seasoning. Some prefer to leave corn unwrapped for a stronger smoke flavor. Wrapping helps retain moisture and prevents burning. Experiment with different methods to find your preferred taste and texture.

Monitoring Cooking Time

At 350°F, corn typically takes 60-90 minutes to smoke. Place ears directly on the smoker grates. Turn them every 20-30 minutes for even cooking. For wrapped corn, cooking time may be slightly longer. Keep the smoker lid closed as much as possible to maintain temperature. Use a thermometer to ensure the smoker stays at 350°F throughout the cooking process. Adjust vents or add fuel as needed to maintain consistent heat.

Testing for Doneness

Check corn for doneness after 60 minutes. Pierce a kernel with a fork or knife. If it’s tender and releases juice easily, it’s ready. For a more precise test, use a food thermometer. Insert it into the thickest part of the corn; it should read 150-170°F when done. The color of the kernels should be vibrant and slightly darker than raw corn. Unwrap foil or pull back husks carefully, as steam will escape. If needed, return corn to the smoker for additional time, checking every 10-15 minutes.

Serving Suggestions

Elevate your smoked corn on the cob experience with these enticing serving ideas. From classic toppings to creative presentations, these suggestions will transform your corn into a memorable dish.

Accompaniments and Toppings

Mexican street corn offers a flavorful twist on traditional smoked corn. Brush the cobs with mayonnaise and sprinkle with cotija cheese, chili powder, and lime juice for a zesty kick. For a savory option, slather the corn with garlic butter and dust with grated parmesan cheese and black pepper.

Crumbled bacon adds a smoky crunch that complements the corn’s sweetness. A simple yet delicious approach involves brushing the corn with melted butter and sprinkling with sea salt. For those who prefer a touch of heat, mix butter with cayenne pepper or hot sauce.

Plating and Presentation

Arrange smoked corn on a rustic wooden board for a charming farmhouse aesthetic. Alternatively, serve individual cobs on small plates with colorful corn holders for easy handling. Cut the corn into smaller sections and place them upright in mason jars for an eye-catching display.

Garnish the platter with fresh herbs like cilantro or parsley to add a pop of color. Provide small dishes of various toppings, allowing guests to customize their corn. For a family-style presentation, arrange the corn alongside other grilled vegetables on a large platter.

Consider offering corn scrapers for those who prefer their kernels off the cob. This thoughtful touch adds convenience and inclusivity to your corn-serving experience.

Additional Recipes

Expand your smoker repertoire with these delicious corn-based dishes and complementary recipes. These options offer new ways to enjoy smoked corn and create well-rounded barbecue meals.

Smoked Corn Salad

Smoked corn salad combines the smoky flavor of grilled corn with fresh ingredients for a refreshing side dish. Remove kernels from smoked corn cobs and mix with diced red onion, bell peppers, and cherry tomatoes. Add chopped cilantro and crumbled feta cheese for extra flavor.

Dress the salad with a mixture of lime juice, olive oil, and a pinch of cumin. Season with salt and pepper to taste. For a protein boost, add black beans or diced grilled chicken. This versatile salad pairs well with smoked burgers or grilled ribeye steak.

Corn on the Cob Variations

Elevate traditional smoked corn on the cob with these flavorful variations:

1. Elote-style: Brush smoked corn with mayo, then roll in cotija cheese, chili powder, and lime zest.
2. Herb butter: Mix softened butter with chopped herbs like parsley, chives, and basil.
3. Spicy: Coat corn in a blend of melted butter, smoked paprika, and cayenne pepper.
4. Garlic Parmesan: Brush with garlic butter and sprinkle with grated Parmesan cheese.

These variations complement smoked chicken or baked beans for a complete meal. Experiment with different seasoning combinations to find your favorite flavors.

Tips and Tricks

Mastering smoked corn on the cob at 350°F involves key techniques for optimal flavor and texture. Proper storage, efficient batch cooking, and alternative methods enhance versatility.

Storage and Reheating

Store smoked corn on the cob in airtight containers or resealable bags in the refrigerator for up to 3 days. Remove kernels from the cob for longer storage, freezing for up to 6 months.

To reheat, wrap corn in foil and place in a 350°F oven for 5-7 minutes. For a quick option, microwave on high for 30-45 seconds per ear.

Grilled leftovers can be used in salads, salsas, or soups for added smoky flavor.

Cooking Large Batches

For summer cookouts, smoking large batches of corn is efficient. Use a two-zone setup on the smoker, with direct and indirect heat areas.

Place corn in a single layer on the grates, rotating every 15-20 minutes for even cooking. For easy handling, skewer multiple ears on long metal skewers.

Prepare a butter and herb mixture in advance. Brush it on the corn after smoking for enhanced flavor.

Alternative Cooking Methods

Grilling corn on the cob in foil is a convenient alternative. Wrap ears in aluminum foil with butter and seasonings, then grill for 15-20 minutes at 350°F.

Oven-roasted corn offers similar results. Place husked corn on a baking sheet, brush with oil, and roast at 350°F for 30-35 minutes, turning occasionally.

For a quick option, microwave corn on the cob. Place 1-4 ears in a microwave-safe dish with a tablespoon of water. Cook on high for 3-5 minutes per ear.