Grilling corn on the cob using a Traeger grill at 350°F produces delicious results with minimal effort. The key to perfect Traeger-grilled corn is cooking it for approximately 20 minutes, turning occasionally, until the kernels are tender and lightly charred. This method enhances the natural sweetness of fresh corn while imparting a subtle smoky flavor.

Preparing corn for the Traeger is simple. Remove the husks and silk, then lightly coat each ear with oil. Season with salt, pepper, or your favorite spice blend. Place the corn directly on the grill grates for even cooking and optimal flavor development. The consistent temperature of the Traeger ensures uniform doneness across all the corn cobs.

Selecting the Best Corn for Traeger Grilling

Choosing the right corn is crucial for achieving delicious results on your Traeger grill. Quality ingredients make a significant difference in flavor and texture.

Assessing Corn Freshness

Look for corn with bright green, tightly wrapped husks. The silk should be light brown or golden, and slightly sticky. Avoid ears with dry or black silk. Gently squeeze the ear to feel for plump kernels.

Fresh corn will have moist stem ends. Dry or brown stem ends indicate older corn. For the best flavor, use corn within 1-2 days of purchase.

Peel back a small section of the husk to check kernel quality. Kernels should be plump and tightly packed. Avoid corn with shriveled or discolored kernels.

Types of Corn Suitable for Grilling

Sweet corn varieties are ideal for grilling on a Traeger. Popular options include Silver Queen, Peaches & Cream, and Honey Select. These varieties offer a good balance of sweetness and texture.

Bi-color corn, with its mix of yellow and white kernels, grills well and provides visual appeal. White corn tends to be sweeter, while yellow corn often has a more robust flavor.

For added convenience, consider using corn still in its husk. This method helps retain moisture during grilling. Remove silk and soak husked corn in water for 15-30 minutes before grilling to prevent burning.

Prepping Corn for the Traeger

Preparing corn for grilling on a Traeger involves key steps to enhance flavor and texture. Proper cleaning, seasoning, and wrapping choices can make a significant difference in the final result.

Shucking and Cleaning

Start by removing the husks and silks from each ear of corn. Peel back the outer layers, exposing the kernels. Strip away the silky strands, ensuring no fibers remain. Rinse the corn under cool water to remove any lingering debris.

For a cleaner grilling experience, trim off the stalk end. This creates a flat surface, allowing the corn to stand upright on the grill if desired. Pat the corn dry with paper towels to remove excess moisture.

Some prefer to leave a few inner layers of husk attached. This method can help retain moisture during cooking and provide a natural handle for eating.

Seasoning Choices

Seasoning corn enhances its natural sweetness and adds depth of flavor. Brush each ear with melted butter or olive oil to help seasonings adhere.

Popular seasoning options include:

• Salt and black pepper
• Garlic powder
• Paprika
• BBQ rub

For a classic taste, simply use salt and pepper. To create a more complex flavor profile, mix garlic powder, paprika, and a touch of BBQ rub. Apply seasonings evenly, rotating the corn to cover all sides.

For a smoky flavor, consider using a Traeger-specific rub or blend. These often complement the wood pellet smoke well.

Wrapping Corn in Foil vs. Naked Grilling

Deciding between foil-wrapped and naked grilling affects the corn’s final texture and smokiness.

Foil-wrapped corn:

• Retains moisture
• Steams the kernels
• Reduces direct smoke contact
• Keeps seasonings close to the corn

Naked grilling:

• Allows for more smoke flavor
• Creates light char on kernels
• Produces a slightly drier texture
• Easier to monitor cooking progress

For foil wrapping, place each seasoned ear on a sheet of aluminum foil. Wrap tightly, twisting the ends to seal. For naked grilling, place seasoned ears directly on the grill grates.

Both methods work well on a Traeger at 350°F. Foil-wrapped corn typically takes 20-25 minutes, while naked corn may cook slightly faster, around 15-20 minutes.

Traeger Grill Setup

Properly setting up your Traeger grill is essential for achieving delicious corn on the cob. This process involves selecting the right wood pellets, preheating the grill, and adjusting for indirect heat.

Choosing Wood Pellets for Flavor

Select wood pellets that complement corn’s natural sweetness. Hickory and apple wood pellets offer a balanced smoky flavor without overpowering the corn. Pour the chosen pellets into the hopper, ensuring it’s filled to capacity. This prevents running out of fuel during cooking.

For a milder taste, consider using oak or alder pellets. These provide a subtle smokiness that enhances rather than masks the corn’s flavor. Avoid strong-flavored pellets like mesquite, which can overpower the delicate taste of corn.

Preheating the Traeger Grill

Turn on the Traeger grill and set the temperature to 350°F. Close the lid and allow the grill to preheat for 10-15 minutes. This ensures even heating throughout the cooking surface.

During preheating, the grill will produce an initial burst of smoke as the pellets ignite. This is normal and will subside as the temperature stabilizes. The digital control panel will display the current temperature, indicating when the grill reaches the desired 350°F.

Adjusting for Indirect Heat

Traeger grills use indirect heat by default, making them ideal for cooking corn on the cob. The heat diffuser plate spreads heat evenly, preventing hot spots and direct flame contact.

For optimal results, place the corn on the upper rack if available. This position further reduces direct heat exposure, allowing for more even cooking. If using the main grate, position the corn towards the edges rather than the center for gentler heat.

Monitor the temperature throughout cooking, adjusting as needed to maintain 350°F. The grill’s convection fan will circulate hot air and smoke, ensuring consistent cooking and flavor distribution.

Grilling the Perfect Corn on the Cob

Grilling corn on the cob on a Traeger grill produces delicious results with smoky flavor and appealing grill marks. The key is using the right temperature and technique for evenly cooked, tender kernels.

Grill Time and Temperature

For grilled corn on the cob, preheat the Traeger grill to 350°F with the lid closed. This temperature allows the corn to cook through without burning the exterior. Remove the silk from the corn but leave the husks on to protect the kernels and trap moisture. Grill the corn for 20-25 minutes total. The husks will char, but this is normal and adds flavor. For a more intense smoky taste, lower the temperature to 300°F and extend the cooking time to 30-35 minutes.

Turning and Rotating Corn

To ensure even cooking, turn the corn every 5-7 minutes during grilling. Use tongs to carefully rotate each ear of corn a quarter turn each time. This prevents one side from charring too much and helps the kernels cook uniformly. If some ears are larger than others, place them in the hotter spots on the grill grates. For added flavor, brush the corn with butter or oil halfway through cooking. Remove the corn when the kernels are tender and easily pierced with a fork.

Finishing Touches

The final steps can elevate your Traeger-grilled corn to new heights. Proper seasoning and toppings enhance flavors and textures.

Adding Butter and Spices

Brush melted butter onto the hot corn immediately after removing it from the grill. This allows the butter to melt into the kernels. For a smoky twist, use compound butter mixed with smoked paprika.

Sprinkle salt and black pepper to taste. Experiment with spice blends like chili powder, garlic powder, or cajun seasoning for added kick.

A squeeze of fresh lime juice brightens the flavors and complements the smoky notes from the Traeger.

For a Mexican-inspired version, mix mayonnaise with chili powder and lime juice. Brush this mixture onto the corn before adding other toppings.

Topping with Cheeses and Herbs

Grated cotija cheese is a classic topping for Mexican-style street corn. Its salty, crumbly texture pairs well with the sweet kernels. Sprinkle it generously over the buttered corn.

For a milder option, try grated Parmesan or crumbled feta cheese. These add a savory depth to the corn’s flavor profile.

Fresh herbs like chopped cilantro or parsley add color and a fresh taste. Sprinkle them over the corn just before serving.

For added crunch, consider topping with crushed tortilla chips or toasted pepitas. These provide textural contrast to the tender corn kernels.

Serving and Pairing

Grilled corn from a Traeger grill pairs wonderfully with various dishes and can be the centerpiece of a balanced meal. The smoky sweetness of the corn complements both simple and complex flavors.

Side Dishes That Complement Grilled Corn

Smoked baked beans make an excellent companion to grilled corn. The rich, savory flavor of the beans contrasts nicely with the sweet corn. A fresh green salad adds a crisp texture and lightens the meal.

Grilled vegetables like zucchini or bell peppers offer a similar smoky note. Potato salad provides a creamy counterpoint to the corn’s texture.

For a classic barbecue feel, pair the corn with coleslaw. The tangy dressing cuts through the richness of other dishes.

Creating a Balanced Meal

Grilled corn serves as an excellent side to many main courses. It pairs well with grilled meats like chicken, steak, or pork chops.

For a vegetarian option, serve the corn alongside grilled portobello mushrooms or vegetable skewers. This creates a satisfying plant-based meal.

Consider adding a protein-rich dish like quinoa salad or grilled tofu to round out the nutritional profile. This ensures a well-balanced plate.

For a seafood-focused meal, grilled corn complements dishes like shrimp skewers or cedar plank salmon nicely. The sweetness of the corn enhances the delicate flavors of fish.

Storing and Reheating

Proper storage and reheating methods are crucial for maintaining the flavor and texture of Traeger-grilled corn on the cob. These techniques ensure your leftover corn remains delicious and safe to eat.

Best Practices for Freshness

Store grilled corn on the cob in an airtight container in the refrigerator. Remove any toppings or butter before storage. Leftover corn will stay fresh for 3-5 days when properly refrigerated.

For longer-term storage, freeze the corn. Remove kernels from the cob and place them in freezer-safe bags or containers. Frozen corn kernels can last up to 6 months.

Label containers with the date to track freshness. Discard any corn that shows signs of mold or has an off smell.

Reheating on Traeger Grill

Preheat your Traeger grill to 350°F. Brush the corn lightly with olive oil or melted butter. Wrap each ear in aluminum foil, adding a teaspoon of water for moisture.

Place the wrapped corn directly on the grill grates. Heat for 5-7 minutes, turning once halfway through. For a smoky flavor, add wood chips to the pellet hopper.

Unwrap carefully and check for desired temperature. If needed, return to the grill for an additional 2-3 minutes. Serve immediately with fresh toppings.

Alternative Corn Grilling Methods

Grilling corn on the cob doesn’t require a Traeger grill. Electric smokers and alternative smoking methods can produce delicious results.

Using an Electric Smoker

Electric smokers offer a convenient way to smoke corn on the cob. Preheat the smoker to 250°F. Remove the corn husks and silk, then brush the ears with olive oil. Season with salt and pepper.

Place the corn directly on the smoker racks. Smoke for 1-2 hours, rotating occasionally. The corn is done when it’s tender and lightly charred.

For added flavor, soak wood chips in water for 30 minutes before adding them to the smoker. Hickory or applewood complement corn well.

Smoke Corn on the Cob Without a Traeger

A charcoal grill can effectively smoke corn. Create a two-zone fire by piling charcoal on one side. Add soaked wood chips for smoke.

Place a disposable aluminum pan filled with water on the cool side. Arrange the seasoned corn on the grate above the water pan.

Cover and maintain a temperature around 250°F. Smoke for 1-2 hours, turning every 30 minutes. The corn is ready when it’s tender and has a smoky aroma.

For a quicker method, grill corn directly over medium-high heat for 10-15 minutes, turning frequently.