Smoked corn on the cob at 275°F elevates this classic summer side dish to new heights of flavor. The gentle heat and aromatic smoke infuse the kernels with a rich, smoky taste that perfectly complements the natural sweetness of the corn. Smoking corn at 275°F for about 30-45 minutes yields tender, juicy kernels with a delightful smoky essence.

Whether using a pellet grill, Traeger, or any other smoker, the process is straightforward. Prepare the corn by removing the husks and silks, then brush with butter and seasonings. Place the ears directly on the grill grates and let the smoke work its magic. The result is a mouthwatering side dish that pairs well with a variety of grilled meats and vegetables.

Understanding Smoked Corn

Smoked corn on the cob combines the sweetness of fresh corn with rich, smoky flavors. This cooking method enhances the natural taste of corn while adding complexity.

The Basics of Smoking Corn

Smoking corn involves exposing the ears to low heat and wood smoke. The process typically takes 60-90 minutes at temperatures between 225-275°F.

Corn can be smoked with or without husks. Leaving husks on helps retain moisture but reduces smoke penetration. Removing husks allows for more direct smoke flavor.

Many smokers brush corn with butter or oil before cooking to enhance flavor and prevent drying. Some recipes call for soaking corn in water first to keep it moist during smoking.

Selecting the Right Corn

Fresh sweet corn is ideal for smoking. Look for ears with bright green husks and moist, golden silk. Kernels should be plump and tightly packed.

Avoid corn with brown or dry husks, as this indicates older corn. When peeled, kernels should release a milky liquid when punctured with a fingernail.

For best results, use corn within a day or two of purchase. If storing, keep ears in their husks in the refrigerator to maintain freshness.

Varieties of Wood for Smoking

Different wood types impart unique flavors to smoked corn. Mild woods like apple or maple complement corn’s natural sweetness without overpowering it.

Hickory adds a strong, bacon-like flavor that pairs well with butter and salt. Cherry wood provides a subtle sweetness and light fruity notes.

For a traditional BBQ taste, oak or mesquite can be used sparingly. These stronger woods should be mixed with milder varieties to avoid bitterness.

Wood chips or pellets are commonly used in smokers. Soak chips in water before use to produce more smoke and prevent burning.

Preparation Steps

Properly preparing corn on the cob for smoking is crucial for achieving optimal flavor and texture. The process involves cleaning the corn and getting the smoker ready.

Cleaning and Shucking the Corn

Start by removing the husks and silk from each ear of corn. Peel back the outer leaves, exposing the kernels. Carefully remove all the silky strands, as they can burn during smoking and impart a bitter taste.

Rinse the corn under cool water to remove any remaining debris. Pat the ears dry with a clean kitchen towel.

For added flavor, some prefer to leave a few layers of husk attached at the base. This can help retain moisture during smoking.

Preheating the Smoker

Set your smoker to 275°F for perfectly smoked corn on the cob. This temperature allows the kernels to cook through while developing a smoky flavor.

For pellet smokers, fill the hopper with your chosen wood pellets. Apple or cherry wood complement corn well.

If using an electric smoker, add wood chips to the chip tray. Charcoal grill users should set up for indirect heat and add wood chunks to the coals.

Allow 10-15 minutes for the smoker to reach the target temperature and produce steady smoke before adding the corn.

Seasoning the Corn

Seasoning smoked corn on the cob enhances its flavor and creates a delicious side dish. Proper seasoning techniques can elevate the natural sweetness of corn while adding complementary flavors.

Creating Flavored Butters

Flavored butters are an excellent way to season smoked corn. Start with softened butter as a base. Mix in garlic powder, chili powder, or paprika for a savory kick. For a zesty option, combine butter with lime zest and chopped cilantro.

Herb-infused butters work well too. Incorporate finely chopped fresh herbs like parsley, thyme, or basil. Sweet and spicy combinations, such as honey and cayenne pepper, can create a unique flavor profile.

Prepare flavored butters in advance and refrigerate. This allows the flavors to meld together. Before applying to the corn, let the butter soften at room temperature for easy spreading.

Applying Dry Seasonings

Dry rubs offer another method for seasoning smoked corn. Create a basic blend using salt, black pepper, and paprika. For more complexity, add garlic powder, onion powder, or cayenne pepper.

A sweet rub can balance the smoky flavor. Mix brown sugar with chili powder and a touch of cinnamon. Apply dry seasonings generously, covering the entire surface of each corn cob.

For best results, brush the corn with olive oil before applying the dry rub. This helps the seasonings adhere to the corn. Gently pat the seasoning mixture onto the corn to ensure it sticks well.

Experiment with different combinations to find your preferred flavor profile. Remember that the smoking process will intensify some flavors, so adjust seasoning accordingly.

Smoking the Corn

Smoking corn on the cob infuses it with delicious smoky flavor while maintaining its natural sweetness. The key is balancing temperature, time, and smoke intensity.

Cook Time and Temperature Control

Set your smoker to 275°F for optimal results. At this temperature, the corn will cook through in about 30-45 minutes. Place shucked ears directly on the grates. Turn them halfway through for even cooking.

Monitor the internal temperature closely. The corn is done when it reaches 165°F. Use a meat thermometer to check.

For extra tenderness, soak the corn in water for 15 minutes before smoking. This helps prevent drying out. Brush with melted butter before and during smoking for added richness.

Avoid overcooking, as this can lead to tough kernels. Remove the corn promptly once it reaches the target temperature.

Adding Smoke Flavor

Choose mild wood chips like apple or cherry for a subtle smoky taste. Stronger woods like hickory or mesquite can overpower the corn’s natural flavor.

Add wood chips to the smoker box or directly onto hot coals. Start with a small amount, about 1/2 cup. Too much smoke can make the corn bitter.

For more intense flavor, leave the husks on and peel them back. Brush the kernels with butter and seasonings, then fold the husks back over. This method allows smoke to penetrate while retaining moisture.

Experiment with different wood types and amounts to find your preferred smoke level. Remember that corn absorbs smoke quickly, so a little goes a long way.

Serving and Pairing Suggestions

Smoked corn on the cob offers versatile serving options and pairs well with various dishes. Its smoky flavor complements many foods and can be enhanced with creative toppings.

Turning Corn into a Side Dish

Smoked corn on the cob makes an excellent summer side dish. Serve it with corn holders for easy handling. Create a Mexican street corn (elote) inspired dish by brushing the smoked corn with mayonnaise and sprinkling it with cotija cheese and chili powder. For a simpler option, offer flavored butter alongside the corn.

Prepare a corn salad by cutting the kernels off the cob and mixing them with diced tomatoes, red onion, and fresh herbs. This cool salad contrasts nicely with the warm, smoky corn flavor.

For added indulgence, wrap the corn in bacon before smoking. The bacon fat will baste the corn as it cooks, creating a delicious combination of flavors.

Accompaniments for Smoked Corn

Smoked corn pairs excellently with grilled or smoked meats. Serve it alongside smoked burgers, barbecue ribs, or grilled chicken for a complete meal. The smoky flavor of the corn complements the charred taste of grilled meats.

For a vegetarian option, pair smoked corn with smoked baked beans or smoked green beans. These dishes share a similar cooking method and create a cohesive smoky theme on the plate.

Add a sprinkle of shredded cheddar cheese on hot smoked corn for a melty, savory topping. Alternatively, set out a variety of toppings like butter, salt, pepper, and herbs, allowing guests to customize their corn.

Leftover Smoked Corn Ideas

Smoked corn on the cob can be repurposed into delicious dishes. Cut the kernels off the cob to use in various recipes.

Mix leftover corn into salads for a smoky crunch. It pairs well with greens, tomatoes, and a light vinaigrette dressing.

Create a flavorful corn salsa by combining the kernels with diced onions, peppers, and cilantro. This makes a great topping for tacos or a dip for chips.

Incorporate smoked corn into soups or chowders. The smoky flavor adds depth to creamy corn chowder or vegetable soup.

Use the kernels in cornbread or corn muffins. The smokiness enhances the traditional corn flavor in baked goods.

Leftover corn can be added to scrambled eggs or omelets for a tasty breakfast. It also works well in frittatas or quiches.

Make a corn and black bean salad by mixing the kernels with beans, diced peppers, and a lime dressing. This cold salad is perfect for picnics or barbecues.

Add smoked corn to pasta dishes or risotto for extra texture and flavor. It complements creamy sauces particularly well.

Complementary Smoked Dishes

Smoked corn on the cob pairs wonderfully with other smoked meats and sides. Smoked chicken thighs offer a rich, flavorful complement to the sweet corn. Their tender, juicy meat absorbs smoke beautifully.

Smoked chicken legs provide a similar flavor profile to thighs but with a different texture. The crispy skin and succulent meat create a delightful contrast to the corn’s softness.

For a leaner option, smoked chicken breast works well. Its mild flavor allows the corn to shine while still providing a satisfying protein component to the meal.

Smoked meatloaf brings a hearty, savory element to the plate. Its dense texture and complex flavors balance the lightness of the corn.

Consider these pairings:

• Smoked corn + smoked chicken thighs + grilled vegetables
• Smoked corn + smoked chicken legs + coleslaw
• Smoked corn + smoked chicken breast + mixed green salad
• Smoked corn + smoked meatloaf + baked beans

These combinations create well-rounded meals that showcase the versatility of smoked dishes. Experiment with different seasonings and wood types to find your perfect flavor profiles.