Smoking corn on the cob in the husk elevates this classic summer side dish to new heights of flavor. The natural sweetness of fresh corn intensifies as it absorbs smoky notes from wood chips like maple or pecan. Leaving the husks on protects the kernels from drying out while infusing them with a subtle, earthy taste.

The process is straightforward but requires patience. Corn is placed directly on the smoker grates at around 350°F for 60-75 minutes. Keeping the lid closed throughout cooking helps maintain consistent temperature and allows the smoke to fully penetrate the corn. Once done, the husks are peeled back to reveal tender, juicy kernels bursting with smoky-sweet flavor.

Smoked corn on the cob pairs wonderfully with grilled meats or can stand alone as a delicious vegetarian option. For added flair, brush the cooked corn with flavored butter or sprinkle with herbs and spices. The husks can even be tied back to create a rustic handle for easy eating.

Understanding Smoking Corn on the Cob

Smoking corn on the cob with the husk intact combines traditional grilling techniques with the rich flavors of smoke. This method enhances the natural sweetness of corn while adding depth and complexity to its taste profile.

The Basics of Smoking Corn

Smoking corn on the cob requires a few key steps. First, prepare the corn by peeling back the husks without removing them completely. Remove the silk, then recover the corn with the husks. Soak the ears in cool water for 1-3 hours before smoking.

Preheat the smoker to 225-350°F, depending on desired cooking time and texture. Place the prepared corn directly on the smoker grates. Smoke for 60-90 minutes at lower temperatures, or 25-30 minutes at higher temperatures.

For added flavor, brush the corn with seasoned butter before smoking. Some recipes suggest using a sweet rub or spices like paprika to enhance taste.

Selection of Corn for Smoking

Choose fresh, high-quality sweet corn for the best results when smoking. Look for ears with bright green husks that are tightly wrapped around the cob. The silk should be slightly brown and slightly sticky to the touch.

Avoid corn with dried-out or yellowing husks, as this indicates the corn is past its prime. Fresh corn will have plump, juicy kernels that release a milky liquid when punctured.

For smoking, select corn that is uniform in size to ensure even cooking. Medium-sized ears often work best, as they cook through without becoming overdone on the outside.

Benefits of Smoking with the Husk

Smoking corn with the husk on offers several advantages. The husk acts as a natural wrapper, protecting the kernels from direct heat and helping to retain moisture. This results in juicier, more tender corn.

The husk also allows the corn to absorb smoke flavor more gradually, preventing overpowering smokiness. As the corn cooks, the husks char slightly, adding a subtle smoky taste to the kernels.

Keeping the husk on during smoking makes for an attractive presentation. When served, diners can peel back the charred husks to reveal the perfectly cooked, smoky corn inside.

Preparation for Smoking

Proper preparation is crucial for achieving delicious smoked corn on the cob. Careful selection and cleaning of the corn, choosing appropriate wood, and considering key factors beforehand will set you up for success.

Cleaning and Preparing Corn

Select fresh corn with bright green husks and tightly packed kernels. Gently peel back the outer layers of husks, leaving a few inner layers intact to protect the kernels during smoking. This allows smoke to penetrate while preventing the corn from drying out.

Remove the silk strands carefully using your fingers or a soft brush. Avoid damaging the kernels in the process. Some prefer to soak the corn in water for 15-30 minutes before smoking to help prevent burning and add moisture.

For added flavor, consider brushing the corn with melted butter or oil and sprinkling with salt or your favorite seasoning blend. This step is optional but can enhance the final taste.

Selecting the Right Wood

Choose a mild wood that complements corn’s natural sweetness without overpowering it. Apple, cherry, or maple wood chips are excellent options. These fruit woods impart a subtle, sweet smoke flavor that enhances the corn’s taste.

Avoid using strong woods like mesquite or hickory, as they can overwhelm the delicate flavor of corn. Soak wood chips in water for 30 minutes before use to prevent them from burning too quickly and to create more smoke.

For a unique twist, try mixing different wood types. A combination of apple and cherry can create a complex, fruity flavor profile.

Pre-Smoking Considerations

Preheat your smoker to the appropriate temperature, typically between 225°F and 250°F. Ensure your smoker has enough fuel to maintain a consistent temperature throughout the smoking process.

Consider the smoking time, which usually ranges from 45 to 90 minutes depending on your preferred level of tenderness. Factor in any additional items you plan to smoke alongside the corn, as this may affect cooking times.

Prepare a butter mixture in advance for basting the corn during and after smoking. Melt butter and mix in salt, herbs, or spices to create a flavorful coating.

Have tongs and heat-resistant gloves ready for handling the hot corn. Set up a clean platter or aluminum foil-lined tray to hold the smoked corn once it’s done.

Smoking Techniques

Smoking corn on the cob in the husk imparts a delicious smoky flavor while keeping the kernels moist and tender. Different smoking methods can be used to achieve optimal results.

Using a Pellet Grill

Pellet grills offer precise temperature control for smoking corn. Set the grill to 350°F for best results. Place corn with husks directly on the grates. Smoke for 60-90 minutes, depending on desired tenderness.

For added flavor, peel back husks and brush corn with seasoned butter before smoking. Pull husks back up to cover kernels. This technique enhances the smoky taste while keeping the corn juicy.

Traeger grills work well for smoking corn, providing consistent heat and smoke throughout the cooking process.

Electric Smoker Method

Electric smokers provide a convenient, hands-off approach to smoking corn. Preheat the smoker to 225°F. Place corn with husks on the racks, ensuring space between each ear for smoke circulation.

Smoke for 2-3 hours until corn is tender. For a more intense smoky flavor, remove husks and silk halfway through cooking. Brush with butter and return to the smoker for the remaining time.

Electric smokers maintain steady temperatures, ideal for achieving evenly cooked corn with a subtle smoky taste.

Traditional Barbecue Smoking

For a classic barbecue approach, use a charcoal or wood-fired smoker. Soak corn in husks for 30-60 minutes before smoking. This helps prevent burning and adds moisture.

Maintain smoker temperature between 225-250°F. Place corn on the grates away from direct heat. Smoke for 1-2 hours, turning occasionally for even cooking.

For a charred flavor, remove husks in the last 15-20 minutes and place corn directly over hot coals. Watch closely to prevent burning.

This method provides a robust smoky flavor and allows for experimentation with different wood chips for varied taste profiles.

Flavor Enhancement

Smoking corn on the cob in husk provides a unique opportunity to infuse additional flavors. The smoking process itself imparts a smoky essence, while various ingredients can elevate the taste further.

Butter and Seasonings

Butter serves as an excellent base for enhancing smoked corn flavor. Melted butter can be brushed onto the corn before smoking or applied after cooking. Salt and pepper are classic additions that complement the natural sweetness of corn. Garlic powder adds depth, while smoked paprika reinforces the smoky notes. A sprinkle of chili powder introduces a mild heat. For a zesty kick, squeeze fresh lime juice over the corn just before serving.

Herbs and Spices

Fresh herbs bring brightness to smoked corn. Chopped cilantro adds a fresh, citrusy note that pairs well with the smoky flavor. Minced parsley offers a clean, slightly peppery taste. Dried herbs like oregano or thyme can be mixed with butter before applying to the corn. Cumin provides an earthy warmth that complements the sweetness of the kernels. A pinch of cayenne pepper introduces subtle heat without overpowering the corn’s natural flavors.

Homemade Rubs and Marinades

Creating custom rubs and marinades allows for unique flavor combinations. A simple rub might consist of brown sugar, smoked paprika, garlic powder, and salt. For a more complex profile, add ground cumin, dried thyme, and onion powder. Marinades can be made with olive oil, lime juice, honey, and minced garlic. Brushing the corn with these mixtures before smoking ensures the flavors penetrate the kernels. Experiment with different combinations to find your preferred taste.

Side Dish Pairings

Complementary side dishes can elevate smoked corn on the cob to create a memorable meal. The right pairings enhance flavors and textures while balancing the smoky sweetness of the corn.

Classic Combinations

Coleslaw offers a crisp, cool contrast to smoky corn. Its tangy dressing cuts through rich flavors. Potato salad provides creamy, hearty satisfaction alongside corn’s lighter profile.

Grilled vegetables like zucchini, peppers, and asparagus echo the smoky notes while adding variety. Tomato and cucumber salad brings fresh acidity to balance the corn’s sweetness.

Cornbread or hush puppies double down on corn flavors in different textures. Their slight sweetness complements the smoky kernels.

Innovative Pairings

Grilled watermelon salad with feta cheese offers a surprising sweet-salty combo. Its juicy freshness contrasts beautifully with smoky corn.

Roasted chickpea salad adds protein and interesting texture. Season with smoked paprika to echo the corn’s flavors.

Mango salsa brings tropical flair. Its sweetness and slight heat create an exciting flavor profile next to corn.

Grilled halloumi cheese provides a salty, squeaky texture contrast. Drizzle with honey for a sweet-savory balance.

Summer Barbecue Specials

Baked beans are a barbecue classic. Their sweet and tangy sauce complements smoky corn perfectly. Add bacon for extra smoky notes.

Macaroni salad offers cool creaminess. Its mild flavors let the corn shine while providing textural variety.

Grilled fruit skewers bring unexpected sweetness. Try pineapple, peaches, or plums for a burst of summer flavor.

Green salad with grilled peaches and goat cheese balances rich barbecue flavors. Light vinaigrette keeps it refreshing.

Corn fritters intensify the corn theme with a crispy twist. Serve with sour cream or cilantro-lime dipping sauce for extra zing.

Serving Suggestions

Smoked corn on the cob offers a delicious foundation for a variety of serving styles. From simple presentations to more elaborate toppings, this versatile side dish can be customized to suit different tastes and occasions.

Presentation Ideas

Serve smoked corn on the cob on a rustic wooden platter for a charming farmhouse look. Arrange the ears in a neat row or fan them out in a circular pattern.

For individual servings, use corn holders to make handling easier. Place each ear on a small plate with a pat of butter on the side.

Create a colorful display by interspersing smoked corn with grilled bell peppers and zucchini. This adds visual appeal and provides additional vegetable options for guests.

Topping Variations

Classic toppings include unsalted butter, salt, and pepper. Offer herb butter for added flavor – mix softened butter with chopped fresh herbs like parsley, chives, or cilantro.

Sprinkle grated Parmesan cheese over hot corn for a savory twist. For a tangy option, drizzle with lime juice and sprinkle with chili powder.

Create a topping bar with small bowls of different options: crumbled bacon, chopped green onions, red pepper flakes, and garlic powder. This allows guests to customize their corn.

Mexican Street Corn Inspiration

Transform smoked corn into elote, a popular Mexican street food. Brush the corn with mayonnaise and sprinkle with cotija cheese, chili powder, and cilantro.

For a deconstructed version, cut the kernels off the cob and mix in a bowl with the same ingredients. Add a squeeze of lime juice for extra zest.

Serve elote-style corn with wedges of lime on the side. Provide small spoons or brushes for easy application of toppings. This spin on traditional smoked corn adds a flavorful and interactive element to your meal.

Health and Nutrition

Corn offers several nutritional benefits while being a versatile and delicious food. It contains essential vitamins, minerals, and fiber that can support overall health when consumed as part of a balanced diet.

Nutritional Benefits of Corn

Corn is a good source of fiber, providing about 2-3 grams per ear. This fiber aids digestion and promotes feelings of fullness. It also contains vitamins B1, B5, and C, which support energy metabolism and immune function.

Corn provides minerals like magnesium, phosphorus, and potassium. These minerals play roles in bone health, muscle function, and fluid balance. Yellow corn is rich in antioxidants like lutein and zeaxanthin, which may benefit eye health.

One medium ear of corn contains approximately 90 calories, making it a relatively low-calorie food option. It’s also naturally low in fat and cholesterol-free.

Dietary Considerations

Corn is a starchy vegetable, so individuals monitoring carbohydrate intake should be mindful of portion sizes. A medium ear contains about 19 grams of carbohydrates.

Smoking corn doesn’t significantly alter its nutritional profile compared to other cooking methods. However, added butter or salt can increase calorie and sodium content.

For those following specific diets, corn is naturally gluten-free and can be incorporated into many eating plans. It’s also a whole grain, which is recommended as part of a healthy diet.

Allergen Information

Corn allergies are relatively rare but can occur. Symptoms may include hives, digestive issues, or breathing difficulties in severe cases.

Some individuals may experience corn intolerance, which is different from an allergy. Intolerance can cause digestive discomfort but is not life-threatening.

Cross-reactivity between corn and other grains is uncommon, but those with wheat or other grain allergies should consult a healthcare provider before consuming corn.

People with known corn allergies should avoid all corn products, including corn oil and corn syrup. Always read food labels carefully to identify potential corn ingredients.

Post-Smoking Tips

Once your smoked corn on the cob is ready, proper handling and storage are crucial. These tips will help you make the most of your delicious smoked corn, whether enjoying it immediately or saving it for later.

Handling Leftovers

Leftover smoked corn on the cob can be just as tasty as when freshly smoked. Remove any remaining husks and silk. Allow the corn to cool completely before storing.

Wrap each ear individually in aluminum foil or plastic wrap. This prevents moisture loss and helps maintain flavor. Place wrapped ears in an airtight container or resealable plastic bag.

Properly stored, smoked corn on the cob can last 3-5 days in the refrigerator. For longer storage, consider freezing. Cut kernels off the cob and store in freezer bags for up to 6 months.

Complementary Recipes

Smoked corn pairs wonderfully with other grilled or smoked dishes. Try serving it alongside smoked beef ribs for a hearty meal. The sweet corn complements the rich, savory flavors of the ribs.

Use leftover smoked corn kernels in salads, salsas, or cornbread for added smoky flavor. Mix them into creamy soups or chowders for depth and texture.

Create a smoky corn salsa by combining kernels with diced tomatoes, onions, and cilantro. This makes an excellent topping for tacos or a side dish for grilled meats.

Storage and Reheating

For short-term storage, keep smoked corn on the cob in the refrigerator. Place it in a sealed container or wrap tightly in plastic wrap. Consume within 3-5 days for best quality.

To reheat, wrap each ear in aluminum foil and place in a 350°F oven for 5-7 minutes. Alternatively, microwave on high for 20-30 seconds per ear, wrapped in a damp paper towel.

For frozen corn kernels, thaw in the refrigerator overnight. Reheat in a skillet over medium heat with a bit of butter or oil. Stir occasionally until warmed through, about 3-5 minutes.