Smoking Corn on the Cob

Smoking Corn on the CobI just recently got into smoking corn on the cob and let me tell you that if you have not tried it then you are seriously missing out on some delicious grub.

Most of us weekend smoking nuts are crazy about the ribs, brisket, pork butt, etc. but we never really think about doing the sides in the smoker much less something like corn on the cob but let me tell you that if you want to step it up a few notches then you gotta start thinking about the veggies and in this tutorial I am going to show you how to smoke corn on the cob.

Just as with meat, it has to start with some good, quality product. I like to get corn from a reputable farmers market or produce stand but you can also find good corn in the grocery store if you are careful to pick out good ears.

The corn is best when fresh so don’t buy it too far ahead of time.. I like to buy it the same day I am going to use it.


Shucked Corn on the CobStart out by pulling the husks down to the bottom of the corn without removing the husks. Remove the silk as best you can.





Soaking Corn on the CobFill a large pot with cold water and as you finish pulling down the husks and removing the silk, place the ears in the cold water.

Let the ears soak in the cold water for at least 2 hours.

After soaking the corn for 2 hours, remove the ears one by one and pat them dry with a paper towel.

Mix together some olive oil (vegetable oil works well also) and equal amounts of black pepper and kosher salt. I really do not measure the amount.. I am just looking for a bit of a paste that I can rub all over the corn.

Once you are done rubbing the oil mix all over the ear of corn, pull the husks back up over the ear.

Note: don’t worry if there are some bear spots since that is just a good place for some smoke to get in.

Prepare a 225 degree fire in the smoker with some good smoke like mesquite, hickory, apple, etc. and when it is ready place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.

You won’t need to bother it for the first 30 minutes or so.. go back in the house and mix up some butter with some chives or maybe mix in some cajun seasoning.

I like to let a stick of real butter sit out of the fridge for about an hour to let it soften to room temperature. Then put it into a bowl and add a tablespoon of chives or cajun seasoning, etc. and mix it together with a spoon.

When the corn has been in the smoker for about 30 minutes, take the butter you prepared and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.

Repeat this procedure 30 minutes later.

When the corn has been in the smoker for 1.5 hours, start checking it for doneness.. it shouldn’t be long now.

I usually let it go for about 1.5 to 1.75 hours at the most and then bring it straight to the table.

Smoking corn on the cob smells delicious and you will be amazed at how good it is.. if you try it once you will definitely become a tradition at your house.


  1. Smoked some corn for the first time tonight. Needless to say, it rocked my socks. My whole family loved it. Smell SOOOO good and tasted even better.

  2. We stumbled upon essentially the same method for smoking ear corn, but did not soak ours. We placed it on the grill of the electric smoker and ignored it for about two hours. It turned out great, and we added our spiced up butter after serving, though your method does sound as if it would impart more flavor to the corn. I agree that a quality product is essential when grilling or smoking veggies. Good stuff!

  3. We are so grateful for this post online, and we cant wait to try it out for ourselves! we have 2 boston butts on the smoker right now. I have no room left on the stove. SO letting hubby take the corn outside and cook it is a great idea! Ty

  4. Sandy Merryweather says:

    I am just getting into smoking fresh garlic and coarse salt. I was wondering if you ever did loose corm off the cob. I am using a Bradley smoker

  5. kyle thmpson says:

    sounds great done everything but corn bake tater isgood on the smoker to i have a gas smoker and its the best thing i bought to cook meats on. think for the corn on the cob idea i well have to try it. the best thing i ever done on the smoker is a whole chicken for about 2.5 hours stuff the chicken with onion and a little bit of butter.

  6. This is brilliant. Currently prepping and trying this tonight. Can’t wait!!!!

  7. Marc Broome says:

    Trying it tonight with potatoes and tri- tip smoking everything . We’ ll see how it goes.

  8. tovey grissom says:

    I Built a smoker last fall out of stainless steel on a boat trailor just to cook corn on the cob. it will hold about 400 ear’s, I will try your cooking tips and let you know. Thanks

  9. Greg Larson says:

    I leave only about a third of the husks on, and have found it’s not necessary to tie them. Then baste with a mixture of butter, tarragon, oregano and minced garlic at the start, halfway through (one hour) and when done. Smoking with apple wood is fantastic! When done if i need to I’ll pull the husks and wrap the ears in foil. This will keep them very warm for several hours.

  10. Tried this over the weekend. I don’t think I can make corn on the cob a different way again.

  11. Barbara Garcia says:

    I am smoking some ribs right now which say 4 hours so the corn is soaking and will go on and both should be done around the same time. I can’t wait to try this as well as some of the tweaks that I read in other postings here. I am sure it will be amazing!

  12. Got it on the smoker with a Boston butt! Just started using the smoker again after about 15 years. Glad to find web sites like this.

  13. JIm Malone says:

    Love the recipe but how about so decent English, “when you are done” how about “finished”? There is no such word as doneness.

    Why does the US have to stuff up a very nice language, There is no American Italian, Greek, Romanian even for microsoft, but you stuff up English with everything being “done”. EG an Author finishes writing a book he does not done writing a book. I’m DONE lecturing!!

    • well if the recipe was good hush about the English sheeeesh some people politically correct all the time….

    • You could do with a little bit of proofreading yourself, sir.

    • Grammar freaks correct others mistakes because they fail at correcting their own lives. ‘.we are here to cook, go to the grammar site.

    • Doneness is a legitimate English word used to describe how well done a piece of food is. It is listed in many online dictionaries that are free to use. You should check them out.

    • I love it when grammar “KINGS” correct others, while at the same time making their own grammar/spelling mistakes.

    • Because obviously if you were in the loop and cool you would know that done. Is the correct term in the South. But since your an uptight outside foreigner who will never be cool you could never understand. Probably why all the food in your country sucks! Look up the word sucks!

    • you are real done, yes?
      A real grammar Nazi, ha ha ha…
      I normally only comment on spelling atrocities.

      I have not tried doing corn in my smoker grill yet, only have two ears.
      Thinking about using olive oil, and some seasoning.
      I have some Cajun seasoning I could use, or some salt and some od a Mrs Dash called Fiesta Lime. Which has Chili in it.
      Or omit salt and use some Louisiana hot sauce, or some hot sauce I have been fermenting in a bottle since last fall. One is Jalapeno in brine, the other green, and a few red, cayenne in brine.
      My first try at making that kind of hot sauce.
      I have made Tomatillo salsa, and green tomato with Tomatillo salsa.
      I make that to taste, following a recipe I got about 15 years or so back.
      Any combo, placed in the husk, and then wrapped in foil.
      Place in the cast iron skillet I am trying to reseason.
      It was partly rusty when I found it, but well intact.
      That to keep any leakage from the foil off the grills in the cooker.

      BTW, if you desire to pick on MY grammar, go get stuffed…

    • geeeezzzzzz dont worry about the grammer,,,,,

    • @Jim Malone,

      So extrapolating your analogy:

      Done is to doneness
      As finished is to finishedness??????

      There is no American Italian, Greek, Romanian even for microsoft (aside from the fact that this statement does not make any sense, Microsoft should be capitalized).

      Thank you for your time, I am done, or is it finished????? I know, I’m finishedness.

  14. Shannon says:

    If you’re going to complain about someone’s grammar, don’t waste your time. Most of us don’t care because we get the point. I’ve been smoking and cooking corn on the grill for 15 years, only boiled it once as far as I remember but I am always looking for new recipes. All you’re doing is discouraging people from sharing theirs with all your bitching. To everyone who has a good recipe to share please do so, to all toes who will critique there terminology, f@&$ off.

  15. I forgot to comment that the recipe does sound good.
    I only get green corn with full husk a few times a year.
    Many stores seem to only want to sell trimmed stuff, that is often past its real prime.
    Mmm, enjoy GOOD tasty, tender, corn…

  16. redneck smoker says:

    I haven’t tried this recipe for smoked corn yet.. however, on the grill.. if u dehusk it, add butter n seasoning, and wrap er up in aluminum foil, set it on 225 for 30 min? Is delicious!!!!!

  17. I tried to smoke sum kern and it turned out bitter. That was before I read this post. Will try it this way next time!!! Grammar mistakes were intentional.. Lol

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