How Long to Smoke Corn on the Cob? The Perfect Smoky Recipe

Hey, backyard grilling master! I spy you there tending to the smoker. What’s on the menu? Got something special for us today?

Welcome to my foolproof guide on how to smoke corn on the cob. If you’re looking for a delicious side dish with an irresistible smoky flavor, this is it. In this article, I’ll show you how easy it is to achieve tender and juicy smoked corn cobs in 3 simple steps – plus a few expert tips from yours truly.

I’ll cover:

  • How long does it take to smoke corn on the cob?
  • The right kind of wood chips for smoking
  • An easy recipe with sweet and salty ingredients
  • How to serve your smoked corn cobs
  • My favorite sides (which includes lots of cheese)

So gather your ingredients and come join me at the smoker – let’s get cooking!

What Is the Ideal Time for Smoking Corn on the Cob?

The ideal time for smoking corn on the cob is between 10 and 15 minutes. This ensures that the corn will be cooked through, but not dried out or burnt. If you go too long beyond 15 minutes, the corn may become dry and hard to eat.

When you start smoking your corn, it should be at a temperature of about 275 degrees Fahrenheit for optimal results. You also want to make sure the charcoal and wood chips are hot before adding the corn so that it doesn’t take too long to start cooking. Adding some butter with seasonings can help add flavor to your finished product as well!

Preparing Corn on the Cob for Smoking

Preparing corn on the cob for smoking is essential for a successful smoked dish. Before you begin, ensure that your corn has been completely shucked, removing all of the husks and silk from each ear. Next, I recommend brining – or soaking – your corn in a solution of water and salt for up to four hours as this will help keep it moist during the smoking process.

You can also opt to add sugar or herbs to your brine if desired. Once finished, drain off any excess liquid before transferring the cob onto an oiled baking sheet ready for smoking. I’ve found that using olive oil provides the best results when prepping cobs before smoking!

In addition to prepping your corn beforehand, it’s important to keep an eye on it while cooking too. The best temperature range for slow-smoking remains between 200°F and 220°F – so regularly use a thermometer or oven probe (although not necessary) throughout the cooking process.

This should take around two hours depending on how much smoke flavour you want, but check every 45 minutes just in case! Your delicious smoky corns on the cob are now ready to enjoy!

Factors to Consider When Deciding How Long to Smoke Corn on the Cob

Deciding how long to smoke corn on the cob is about finding the flavor and texture you like. Generally speaking, smoking corn for 1-2 hours will give a mild smoky flavor and a soft but still crunchy texture. You can leave it in the smoker for up to 4 hours for a more intense smoky flavor. The longer it is left in the smoker, the softer and creamier it will become.

Additionally, other factors like type of grill you are using and temperature level matter when deciding how long to smoke your corn on the cob. If you have a charcoal grill, then higher temperatures result in quicker smoking times while lower temperatures require longer smoking periods. On an electric smoker or gas grills, turning down or up the heat allows you to adjust cooking time accordingly.

At the end of day, experiment with different smoking times until you find your desired flavour and texture of smoked corn on the cob! Why not try changing wood chips for different flavors to keep things interesting?

Temperature and Time Guidelines for Smoked Corn on the Cob

Temperature and time are key to getting the best results when smoking corn on the cob. I believe that a good rule of thumb is to smoke it at 225-degrees Fahrenheit for around 1.5 to 2 hours. This will give the corn a nice smokiness without drying out or becoming too chewy. I’ve found that keeping an eye on your thermometer is essential, as temperatures can fluctuate easily during cooking.

You’ll also need to pay attention to how long you have been cooking it – if you cook it too long, you run the risk of overcooking and drying out your corn on the cob. To ensure that this doesn’t happen, make sure to start testing your corn at around 1 hour of smoking and then check every 15 minutes after that until it is done. With these tips in mind, you’re sure to easily create delicious smoked corn on the cob!

Methods of Ensuring Your Smoked Corn on the Cob is Cooked Through

First of all, it is essential to ensure that your smoked corn on the cob is cooked through. This can be done by following a few easy steps. Firstly, you should use fresh corn and never frozen as this will guarantee that your corn has been cooked fully.

Secondly, make sure to soak the corn in cold water for at least an hour before putting it onto the smoker.

This helps to prevent burning and drying out of the kernels. Lastly, I recommend using a thermometer while smoking your cob so you can precisely monitor your food’s internal temperature. If you are unsure about whether or not your food has been cooked properly, aim for an internal temperature of at least 165 degrees Fahrenheit as this will indicate it is safe to eat.

In addition to these tips on ensuring cooking throughness, I believe that seasoning and marinating are key factors in making sure your smoked corn on the cob tastes great! Marinating for several hours beforehand makes for tastier results and helps seal in moisture so that the kernels remain juicy once they have been cooked through.

When choosing seasonings and herbs such as garlic powder or oregano, keep in mind how much time each ingredient takes to cook as some may need more time than others in order to maximise their flavour potentials!

Tips and Tricks for Perfectly Smoked Corn on the Cob

Smoking corn on the cob is an easy way to enjoy a classic summertime favorite. To get perfectly smoked corn, start by preheating your smoker to 220°F and soak your husked ears of corn in water for at least 15 minutes before putting them on the grill.

Then place the ears of soaked corn directly on the grates and close the lid. Smoke for about 45–60 minutes, or until the kernels are tender when pierced with a fork. Make sure to check periodically and add more wood chips as needed.

To add even more flavor, you can brush melted butter or olive oil onto each ear of cooked corn prior to serving. Finish off with some freshly cracked black pepper and sea salt for extra texture and taste. A squeeze of lime juice can also help bring out all those delicious smoky flavors! And there you have it — perfectly smoked corn on the cob! Now all that’s left is to enjoy your creation!

You don’t need any special equipment or ingredients to make deliciously smoked corn on the cob; follow these simple tips and tricks for perfection every time!

Serving Suggestions for Deliciously Smoked Corn on the Cob

You can make your next summer BBQ even more delicious with smoked corn on the cob. I believe this side dish is an ideal choice for a fun outdoor gathering as it is so easy to prepare and always pleases a crowd. To make sure your smoked corn on the cob turns out just right, here are some serving suggestions.

When smoking your corn, you want to make sure that it’s cooked through but still has a bit of crunch left in it. Aim for 30 minutes of cooking time with indirect heat – this should get you to the perfect texture without drying the kernels out too much.

Once it’s done smoking, brush each ear with butter or olive oil and sprinkle on your favorite seasonings like chili powder or garlic salt. The combination of flavors will take your meal up another notch!

To finish off, wrap each ear in foil and place them back into the smoker for 10-15 minutes until they’re heated all the way through. Enjoy!

Creative Ideas for Adding Different Flavors When Smoking Corn on the Cobb

Adding different flavors when smoking corn on the cob is a great way to switch up an otherwise traditional cooking method. There are several creative ways you can start experimenting. Try marinating your corn with different herbs and spices, either before or after it’s been smoked. You could also try brushing the corn with sauces like BBQ sauce, teriyaki sauce, or any other special flavors that you love.

Another option is to add a splash of liquid smoke to enhance the smoky taste. Don’t be afraid to step out of your comfort zone and experiment with new flavor combinations – you might find your new favorite way to cook corn!

For a unique twist on this classic dish, consider experimenting with adding different types of wood chips for more complex smoked flavors. Different woods will bring out different notes in the final product; for example, mesquite chips create a bolder flavor than hickory chips.

You can even combine woods together for a completely unique flavor profile. Be sure to soak your wood chips in water ahead of time so they burn slowly and evenly while smoking your corn on the cob!

To take things up another notch, consider making compound butters out of softened butter combined with herbs and spices like garlic powder, paprika, parsley or cayenne pepper.


What is smoked corn?

Smoked Corn is a type of corn that has been cooked in a smoker with wood chips, giving it a smokey flavor. The typical ingredients for smoking corn include corn on the cob, butter mixture (melted butter and garlic powder), wood chips, and seasonings.

How should I prepare sweet corn before smoking?

Sweet corn should be husked and cleaned before smoking. If necessary, scrape off any remaining silk strands from the cob. A butter mixture can then be applied to give the smoked corn extra flavor.

What are some recipes that use leftover smoked Corn?

Leftover smoked Corn can be used in a variety of dishes such as grilled vegetable salad, Mexican street Corn soup, and creamy pasta salad with bacon bits. These recipes bring out the smokey flavor in the Corn and utilize its unique texture to create a flavorful dish.

What nutritional benefits does Traeger Smoked Corn have?

Traeger Smoked Corn is a healthy dish as it contains fewer calories than many other dishes made from fresh or canned Corn. It also provides essential vitamins and minerals like vitamin B6, magnesium, phosphorus, zinc, copper and manganese which are beneficial for your health overall.

How is a pellet grill used to create smoky flavor?

Pellet grills are fueled by wood pellets and provide a clean, flavorful smoke that creates a unique smoky flavor when cooking. The smoke produced from the pellets can be adjusted by controlling the temperature on the grill and provides an easy way to get consistent results.

What is one way to make Grilled Corn?

To make grilled corn you will need corn kernels, salted butter, chili powder, onion powder, lime juice and brush. Start by preheating your pellet grill to medium-high heat (400ºF). Remove the husks from each cob and pull off any remaining silk threads. In a small bowl combine melted butter, chili powder, onion powder and lime juice. Brush this mixture over each ear of corn, making sure all sides are coated evenly. Place on the preheated grill for about 15 minutes or until lightly charred all around. This method yields 4-6 servings with approximately 150 calories per serving.

What ingredients are essential for making Smoked Corn?

Essential ingredients for making smoked corn include corn kernels, salted butter, chili powder, onion powder, lime juice and brush (to coat). These ingredients will help create a flavorful smokey taste while grilling over high heat with a pellet grill.

What is the best recipe for making smoked corn?

One of the best recipes for making smoked corn involves preheating your pellet grill to 400ºF before removing husks from each cob of corn and brushing them with melted butter combined with chili powder, onion powder and lime juice before placing them onto the preheated grill for about 15 minutes or until lightly charred all around; yielding 4-6 servings with approximately 150 calories per serving.

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