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Smoked Corn on the Cob

Smoked corn on the cob delivers golden kernels with deep, wood-kissed flavor because the corn smokes in the husk for 60–90 minutes. The result is tender, smoky-sweet bites with butter melting between the rows after you peel back the husks.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
cooling 10 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

corn, in the husk (do not husk)
  • 6 corn in the husk; do not husk
butter and seasonings
  • 4 tbsp unsalted butter softened
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
wood fuel
  • 1 wood chips or pellets hickory, apple, or cherry

Equipment

  • 1 smoker

Method
 

Soak and preheat
  1. Soak the corn in cold water while it stays in the husk for 30 minutes to prevent the husks from burning.
  2. Preheat the smoker to 225°F using hickory, apple, or cherry wood.
Smoke the corn
  1. Place the soaked corn directly on the smoker grates in the husk.
  2. Smoke for 60–90 minutes until the outermost husks are dry and papery and the kernels inside are tender when pierced.
Cool, peel, and season
  1. Remove the corn from the smoker and let it cool for 10 minutes.
  2. Carefully peel back the husks to expose the corn.
  3. Mix the softened butter with smoked paprika, garlic powder, salt, and black pepper, then slather generously over the hot corn before serving.

Notes

Pro tip: keep the corn in the husk during soaking and smoking—this steams the kernels so they stay tender while the husk absorbs the wood smoke. Store leftovers in the refrigerator up to 3 days; reheat gently in a 300°F oven or on a grill until warmed through. Freezing isn’t recommended because kernels can turn mushy after thawing. For a lighter option, use olive oil instead of butter and finish with the same smoked paprika, garlic powder, salt, and pepper.