Smoking corn on the cob without husks offers a unique twist on a classic summer favorite. This technique imparts a rich, smoky flavor that enhances the natural sweetness of the corn. The key to smoking corn without husks is to wrap each ear tightly in foil, which mimics the protective effect of the husk while allowing the smoke to penetrate.

Grilling corn directly on the grates without husks is another option for those seeking a more charred exterior. This method typically takes 10 to 15 minutes and results in kernels with a delightful smokiness and slight crispness. For either approach, seasoning the corn with olive oil, salt, and pepper before cooking helps to lock in moisture and boost flavor.

Smoked corn pairs well with a variety of dishes and can be enjoyed as a standalone side or incorporated into salads, salsas, and other recipes. The cooking time may vary depending on the smoker temperature, but generally ranges from 30 to 90 minutes. Experimenting with different wood chips can add subtle flavor nuances to the finished product.

Ingredients Selection

Selecting quality ingredients is crucial for achieving delicious smoked corn on the cob without husks. The right corn and complementary seasonings make all the difference in flavor and texture.

Choosing the Right Corn

Fresh sweet corn is essential for the best results. Look for ears with bright green husks and moist, silky tassels. The kernels should be plump and tightly packed.

Gently squeeze the ear to feel for firm kernels beneath the husk. Avoid corn with brown or dry spots on the husks or kernels.

For optimal flavor, choose corn at peak ripeness. Late summer to early fall typically offers the freshest options. Local farmers’ markets often have the best selection of just-picked corn.

Seasonings for Flavor

Salt and pepper form the foundation of seasoning for smoked corn. Kosher salt or sea salt work well, providing a clean flavor that enhances the corn’s natural sweetness.

Garlic butter is a popular choice for added richness. Mix softened butter with minced garlic, salt, and herbs like parsley or chives. Brush this mixture onto the corn before smoking.

Olive oil can be used as a healthier alternative to butter. It helps seasonings adhere to the corn and promotes even cooking.

For a spicy kick, add paprika, chili powder, or cayenne to your seasoning blend. Experiment with herb combinations like rosemary and thyme for unique flavor profiles.

Preparation Basics

Properly preparing corn for smoking without husks ensures the best flavor and texture. Two key steps are cleaning and brining the corn, followed by oiling and seasoning.

Cleaning and Brining

Remove the husks and silk from each ear of corn. Rinse the cobs under cool water to remove any remaining debris. For enhanced flavor and moisture, brine the corn. Create a simple brine solution by dissolving 1/4 cup of salt in 4 cups of water. Submerge the corn cobs in this mixture for 30 minutes to 2 hours. The brine helps the corn retain moisture during smoking and adds a subtle seasoning.

After brining, pat the corn dry with paper towels. This step is crucial for achieving a nice char on the kernels.

Oiling and Seasoning

Lightly brush each ear of corn with olive oil or melted butter. This coating helps the seasonings adhere and promotes even browning.

Mix your preferred seasonings in a small bowl. A basic blend might include:

• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Sprinkle the seasoning mix evenly over each corn cob, rotating to cover all sides. For extra flavor, consider adding herbs like thyme or rosemary. The corn is now ready for smoking.

Grilling Techniques

Grilling corn without husks requires specific techniques to achieve optimal flavor and texture. These methods focus on direct heat application and precise timing for perfect results.

Without Husks Method

Remove the husks and silk from the corn. Brush the kernels with olive oil to prevent sticking and enhance flavor. Season with salt and pepper to taste. Place the corn directly on preheated grill grates set to medium-high heat (375-400°F or 190-204°C).

Rotate the ears every 1-2 minutes for even cooking. This direct contact with the grates creates a delicious charred flavor. The corn will develop a golden-brown color as it cooks. Continue grilling for 10-15 minutes total, until the kernels are tender and slightly charred.

To add a smoky element, consider using wood chips in a smoker box or wrapped in foil with holes punched for smoke release.

Heat and Time Considerations

Maintain a consistent grill temperature of 350-400°F (175-204°C) for best results. This heat range allows for proper cooking without burning. Cooking time typically ranges from 10-20 minutes, depending on corn size and desired doneness.

For tender kernels with light charring, aim for 10-15 minutes. Extend cooking time to 15-20 minutes for a deeper char and smoky flavor. Keep the grill lid closed between rotations to trap heat and smoke.

Monitor the corn closely, as it can quickly go from perfectly charred to burnt. Use tongs to handle the hot corn and test for doneness by pressing a kernel with a fork.

Smoking Process

Smoking corn on the cob without husks requires careful attention to temperature, wood selection, and timing. This process infuses the corn with rich smoky flavors while maintaining its natural sweetness and texture.

Using Wood Chips

Select mild fruitwood chips like apple or cherry for a subtle smoky flavor that complements corn’s sweetness. Soak the chips in water for 30 minutes before use. Add a handful of chips to the smoker box or directly on the coals.

Replace wood chips every 45-60 minutes to maintain consistent smoke. Avoid using strong woods like mesquite or hickory, as they can overpower the corn’s delicate taste.

For gas grills, use a smoker box or create a foil packet with holes to hold the wood chips. Place this near the heat source for optimal smoke production.

Monitoring and Flipping

Set the smoker temperature to 225°F (107°C) for even cooking. Place seasoned corn directly on the grill grates. Smoke for 45-60 minutes total, depending on corn size and desired tenderness.

Flip the corn every 15-20 minutes to ensure even cooking and smoking. This helps prevent one side from charring excessively. Use tongs to handle the hot corn safely.

Check for doneness by gently pressing a kernel with a fork. It should be tender but still have a slight bite. Avoid overcooking, as this can dry out the corn.

For added flavor, brush the corn with butter or oil during the final 15 minutes of smoking. This helps the smoke adhere to the surface and enhances the overall taste.

Serving Suggestions

Smoked corn on the cob without husks makes a delicious side dish that pairs well with various proteins and flavors. This versatile summer bbq staple can be enhanced with herbs and butters for extra taste.

Pairing with Proteins and Sides

Smoked corn on the cob complements grilled meats perfectly. Serve it alongside barbecue ribs, grilled chicken, or juicy steaks for a classic backyard barbecue experience.

For a seafood twist, pair it with grilled shrimp or fish tacos. The smoky flavor of the corn balances well with lighter proteins.

Vegetarian options include serving it with grilled portobello mushrooms or veggie burgers. Add a fresh salad and some crusty bread to complete the meal.

For a Mexican-inspired feast, serve the smoked corn with fajitas, guacamole, and black beans. The combination of flavors creates a satisfying and festive spread.

Herbs and Butters

Enhance your smoked corn on the cob with flavored butters and herbs. Garlic butter is a popular choice that adds depth to the smoky taste.

Try herb-infused butters using:

• Cilantro and lime
• Basil and parmesan
• Chives and dill

For a spicy kick, mix butter with chili powder, paprika, and cayenne pepper. This creates a bold and zesty flavor profile.

Sprinkle fresh herbs directly on the corn for a lighter touch. Options include:

• Finely chopped parsley
• Minced thyme
• Torn basil leaves

For added texture and flavor, roll the buttered corn in grated parmesan cheese or crumbled feta before serving.

Cleanup and Storage

After smoking corn on the cob without husks, proper cleanup and storage are essential. Allow the corn to cool completely before handling to prevent burns.

Use tongs to remove any remaining silk or charred bits from the corn. Gently brush off any loose ash or debris with a clean, dry cloth.

For short-term storage, wrap each ear of corn individually in plastic wrap or aluminum foil. Place the wrapped corn in an airtight container or resealable plastic bag.

Store the corn in the refrigerator for up to 3 days. For best flavor and texture, consume within 24-48 hours of smoking.

To freeze smoked corn, cut the kernels off the cob using a sharp knife. Place the kernels in freezer-safe containers or bags, removing as much air as possible.

Label the containers with the date and store in the freezer for up to 6 months. Thaw frozen corn in the refrigerator before reheating.

Clean your smoker grates thoroughly after use. Remove any stuck-on bits and wash with warm, soapy water. Dry completely before storing your smoker.