This is the very best smoked corn on the cob recipe you’ll ever try! Every bite delivers an explosion of smoky, spicy flavor that will keep you coming back for more. 🌽🔥
Any time I fire up my smoker, I always think about what else I can throw on while it’s running. Since I prefer the low-and-slow method, it only makes sense to make the most of the pellets and match flavors across everything in the smoker.
This smoked corn on the cob recipe is the perfect addition to just about anything you’re cooking. Whether it’s pork, seafood, or beef, this corn pairs beautifully and is guaranteed to be a crowd-pleasing side. Once you try it, you’ll want to include it every time you light up the smoker. 🔥🌽
Start by choosing your corn at the grocery store. I like to grab the biggest ears I can find because this recipe is so good, everyone ends up going back for seconds (myself included).
If you leave the husks on, the smoke won’t fully penetrate the kernels. Go ahead and peel back and remove the husks, then clean off any remaining corn silk — those thin, stringy strands that cling to the corn.
Next, combine all of your ingredients in a bowl with melted butter and whisk everything together until smooth and fully blended, making sure there are no lumps. 🌽🔥
For this recipe, I chose pecan pellets, but you can use whatever pellet flavor you prefer to match your main dish.
When I’m finishing up whatever protein I have on the smoker, I lower my Traeger to 200°F. Brush the corn generously with the melted butter mixture and place it directly on the grates — no wrapping. Let it smoke for 60 minutes so it can fully absorb that rich, smoky flavor.
After the first hour, brush on a heavy second coat of the buttery mixture and continue smoking for another 30 minutes.
Once you remove the corn from the smoker, give it one final brush of that buttery magic and serve immediately. 🌽🔥
Smoked Corn on the Cob
Ingredients
- 4 ears Corn on the Cob (peeled)
- 1 stick Butter (melted) - salted or unsalted
- ¼ tspn Salt
- ¼ tspn Pepper - course black
- ½ tspn Parsley - dry
- 1 tspn Onion Powder
- 1 tspn Garlic Powder
Instructions
- Heat the smoker to 200 degrees. Flavored pellets of your choice.
- Melt one stick of butter and combine all the ingredients and whisk together until blended with no lumps.
- Using about half the seasoned concoction, brush heavily the corn on the cob with the seasoned butter and set aside for later.
- Place corn directly in the smoker and close the lid.
- Smoke for 60 minutes, then open the lid to flip the corn and brush on the rest of the seasoned butter a second time.
- Smoke for 30 more minutes, remove from the smoker and allow to cool for 1-2 minutes before eating.
Comments
No Comments