Smoking Corn on the Cob

Posted on | September 24, 2009 | No Comments

I 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.

Start out by pulling the husks down to the bottom of the corn without removing the husks. Remove the silk as best you can.

Fill 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.

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