Smoking corn on the cob elevates this classic summer staple to new heights of flavor. The process infuses the kernels with a delicate smoky essence while retaining their natural sweetness and crunch. To smoke corn on the cob, preheat a smoker to 225°F, brush the corn with seasoned butter, and smoke for 60-90 minutes directly on the grates.

This method transforms ordinary corn into a mouthwatering side dish that pairs perfectly with barbecue favorites. The low and slow cooking technique allows the smoke to penetrate the corn, creating layers of flavor that simply can’t be achieved through traditional boiling or grilling.

Smoking corn on the cob is a simple yet impressive technique that can elevate any outdoor gathering. With minimal prep work and hands-off cooking time, it’s an effortless way to add a gourmet touch to meals. The result is tender, smoky corn that will have guests coming back for seconds.

Understanding the Basics of Corn on the Cob

Corn on the cob is a versatile and delicious summer staple. Proper selection and preparation are key to achieving the best flavor and texture when cooking this popular vegetable.

Selection and Preparation of Fresh Corn

When choosing corn, look for ears with bright green, tightly wrapped husks. The silk should be golden brown and slightly sticky. Gently squeeze the ear to feel for plump kernels beneath the husk.

Fresh corn is best consumed within a day or two of purchase. Store it in the refrigerator with husks intact to maintain moisture. Before cooking, remove the husks and silk. Some prefer to leave a few layers of husk for grilling or smoking.

To check for freshness, puncture a kernel with your fingernail. If it releases a milky liquid, the corn is at its peak. Avoid corn with dry or shriveled kernels.

Overview of Cooking Corn on the Cob

Corn on the cob can be prepared using various methods:

• Boiling: A quick 3-5 minute boil in salted water
• Grilling: Directly on the grates or wrapped in foil
• Microwaving: In the husk for about 4 minutes per ear
• Steaming: Over boiling water for 5-7 minutes
• Smoking: On a smoker for enhanced flavor

Each method offers a unique taste and texture. Boiling is the most common, while grilling and smoking add a smoky flavor. Microwaving is convenient for small quantities.

For smoking, prepare the corn by brushing with butter and seasonings. Place it directly on the smoker grates at 225°F for about 25-30 minutes. This method infuses the kernels with a rich, smoky taste.

Getting Ready to Smoke Corn

Proper preparation is key to achieving delicious smoked corn on the cob. The right equipment, temperature, and ingredients set the stage for a flavorful result.

Preheating the Smoker

Set your smoker to 225°F (107°C). This temperature allows the corn to cook slowly, absorbing smoky flavors without drying out. For pellet grills, like Traeger, ensure the hopper is full of pellets before starting. Electric smokers may take 30-45 minutes to reach the desired temperature.

Allow 10-15 minutes for the smoker to stabilize at the set temperature. This ensures even cooking from the start. Place a water pan in the smoker to maintain humidity, which helps prevent the corn from drying out during the smoking process.

Choosing the Right Wood Pellets

Select wood pellets that complement corn’s natural sweetness. Fruit woods like apple or cherry impart a mild, sweet flavor. Hickory adds a stronger, more traditional BBQ taste. Maple pellets offer a subtle sweetness that enhances the corn’s natural flavors.

Avoid using mesquite or other strong woods, as they can overpower the delicate taste of corn. Mix wood types for a unique flavor profile. For example, combine 70% apple with 30% hickory for a balanced smoky-sweet taste.

Tips for Using Corn Holders and Husks

Decide whether to smoke corn with or without husks. Leaving husks on helps retain moisture but reduces smoke penetration. For a stronger smoke flavor, remove husks and silk before smoking.

If removing husks, use corn holders for easy handling. Insert holders into the ends of each cob before placing on the smoker. This allows for easy rotation and removal.

For a hybrid approach, peel back husks without removing them completely. Remove silk, then brush corn with butter or oil. Pull husks back up, securing with kitchen twine. This method protects the corn while allowing some smoke to penetrate.

The Smoking Process

Smoking corn on the cob infuses it with delicious smoky flavor while maintaining its natural sweetness. This process requires careful preparation and attention to timing and temperature.

Steps for Smoking Corn on the Cob

Start by preheating the smoker to 225°F. Remove the silk from the corn but leave the husks attached. Gently pull back the husks and brush the kernels with olive oil or melted butter. Season with salt and pepper or a preferred spice blend.

Replace the husks to cover the kernels. This helps retain moisture during smoking. Place the prepared corn directly on the smoker grates. Close the lid to maintain a consistent temperature.

Smoke the corn for 60-90 minutes, turning halfway through. The exact time depends on the size of the ears and desired level of smokiness. For more intense flavor, smoke for up to 2 hours.

Time and Temperature Guidelines

Maintain a consistent smoker temperature of 225°F throughout the cooking process. This low and slow method allows the smoke to penetrate the corn without overcooking.

For light smoky flavor, smoke for 45-60 minutes. Medium smokiness requires 60-90 minutes. For a strong smoky taste, extend the time to 90-120 minutes.

Check the corn every 30 minutes. It’s done when the kernels are tender and easily pierced with a fork. Avoid overcooking, as this can lead to dry, tough corn.

Achieving the Ideal Smoky Flavor

Choose wood chips that complement corn’s natural sweetness. Mild fruitwoods like apple or cherry work well. For a bolder flavor, try hickory or oak.

Soak wood chips in water for 30 minutes before adding them to the smoker. This prevents them from burning too quickly and produces a steady stream of smoke.

Experiment with different wood combinations to find your preferred flavor profile. A mix of 70% mild wood and 30% strong wood often yields balanced results.

For extra smokiness, add a small amount of wood chips every 30 minutes during the smoking process. This maintains consistent smoke production throughout cooking.

Flavor Enhancements

Enhancing the flavor of smoked corn on the cob elevates this classic summer dish to new heights. The right seasonings and butter mixtures can transform a simple ear of corn into a mouthwatering delicacy.

Seasoning and Butter Mixture Options

A seasoned butter mixture is key to flavoring smoked corn. Combine softened butter with sea salt, black pepper, and garlic powder for a classic taste. For a smoky-sweet profile, mix butter with brown sugar and smoked paprika.

Chili powder adds a spicy kick, while lime zest brings a citrusy brightness. Experiment with different combinations to find your perfect blend.

Create a garlic butter by mixing minced garlic or garlic powder into melted butter. This savory option complements the smoky flavor of the corn beautifully.

Apply the seasoned butter mixture generously to each ear of corn before smoking for maximum flavor infusion.

Herbs and Spices for Smoked Corn

Fresh herbs enhance the natural sweetness of corn. Finely chopped cilantro adds a fresh, zesty flavor that pairs well with lime. Thyme and rosemary impart an earthy aroma that complements the smokiness.

Dried spices like cumin, cayenne, or smoked paprika can add depth and complexity. A sprinkle of tajín, a Mexican seasoning blend, offers a tangy, spicy twist.

For a Mediterranean flair, try a mixture of dried oregano, basil, and grated Parmesan cheese. This combination creates a savory crust on the corn as it smokes.

Creating a Butter Sauce with Fresh Herbs

A herb-infused butter sauce can take smoked corn to the next level. Melt butter in a small saucepan over low heat. Add finely chopped fresh herbs like parsley, chives, and basil.

Stir in minced garlic and a squeeze of fresh lime juice for added zest. Season with sea salt and black pepper to taste. Allow the flavors to meld for a few minutes over low heat.

Brush this fragrant butter sauce over the smoked corn just before serving. The warm sauce will melt into the corn’s crevices, creating a burst of flavor with every bite.

For a Mexican-inspired version, mix melted butter with chopped cilantro, lime juice, and a pinch of chili powder. This bright, zesty sauce perfectly complements the smoky sweetness of the corn.

Creative Variations and Serving Suggestions

Smoked corn on the cob offers a versatile base for culinary creativity. Its smoky flavor complements a wide range of dishes and can be enhanced with various toppings and preparations.

Twists on Classic Smoked Corn

Elevate smoked corn with Mexican-inspired elote. Brush the smoked cobs with mayonnaise, then roll in cotija cheese, chili powder, and cilantro. For a savory twist, wrap smoked corn in bacon before smoking, allowing the bacon to crisp as the corn cooks.

Create a compound butter with herbs, garlic, or spices to melt over the hot corn. Try a cajun butter or a lemon-herb blend for added flavor.

Experiment with different wood chips like applewood or hickory to impart unique smoky notes to the corn.

Incorporating Smoked Corn into Salads

Cut smoked corn kernels off the cob to add depth to salads. Mix with black beans, diced tomatoes, and avocado for a smoky southwestern salad. Toss with arugula, grilled peaches, and goat cheese for a sweet and savory combination.

Create a warm salad by combining smoked corn with roasted peppers, red onions, and a tangy vinaigrette. For a refreshing option, mix smoked corn with cucumber, feta, and mint.

Pairing Smoked Corn with Main Dishes

Serve smoked corn alongside grilled meats like chicken, steak, or pork chops. The smoky flavor complements barbecue ribs or pulled pork perfectly.

Use smoked corn as a topping for tacos or in quesadillas for added texture and flavor. Incorporate it into chowders or creamy pasta dishes for a subtle smokiness.

Pair with grilled fish like salmon or trout for a light summer meal. Add to burger toppings or mix into coleslaw for a unique twist on classic cookout sides.

Considerations for Different Types of Smokers

Smoking corn on the cob can be achieved with various types of smokers, each offering unique advantages. The key is understanding how to adapt your technique to the specific smoker you’re using.

Using a Pellet Smoker for Corn on the Cob

Pellet smokers, like Traeger grills, provide consistent temperature control and flavor infusion. Set the temperature to 225°F for optimal results. Place corn directly on the grates or use a grill basket for easy handling.

Soak the corn in water for 15-30 minutes before smoking to prevent the husks from burning. This also helps create steam inside the husk, cooking the kernels evenly.

For added flavor, consider using fruit wood pellets like apple or cherry. These impart a subtle sweetness that complements the natural sugars in corn.

Smoke time typically ranges from 60-90 minutes. Check for doneness by gently squeezing the corn – it should feel tender through the husk.

Tips for Smoking Corn in an Electric Smoker

Electric smokers offer precise temperature control and are ideal for beginners. Preheat the smoker to 225°F and add wood chips for smoke flavor.

Remove the silk from the corn but leave the husks on. This protects the kernels from direct heat while allowing smoke to penetrate.

Place corn on the racks, ensuring space between each ear for proper air circulation. Smoke for 1-1.5 hours, rotating halfway through for even cooking.

Use a water pan in the smoker to maintain moisture. This prevents the corn from drying out during the smoking process.

For a twist, brush the corn with butter and seasonings before wrapping in foil for the last 15 minutes of smoking.

Charcoal Grill Techniques for Smoking Corn

Charcoal grills can double as effective smokers for corn. Set up the grill for indirect heat by pushing coals to one side.

Add soaked wood chips to the charcoal for smoke flavor. Hickory or mesquite work well with corn, imparting a robust smoky taste.

Place corn in husks on the cooler side of the grill, away from direct heat. Close the lid and maintain a temperature around 225-250°F.

Turn the corn every 15-20 minutes to ensure even cooking. Total smoking time should be about 45-60 minutes.

For a charred flavor, remove husks and place corn directly over hot coals for the last few minutes. Watch carefully to prevent burning.