There are two main ways you can smoke corn on the cob. One is for corn on the cob that has the husk on it still, and the other way is corn on the cob without husks. We will also go over some variations for this recipe below.
Smoked Corn on the Cob with Husks
To make delicious smoked corn on the cob with husks, you can simply take your ears of corn, make sure that they are still green, and add them to your smoker at 250°F. Place them directly on your lower grates.
Allow your corn to smoke for approximately 30 minutes then turn it over. Continue smoking for approximately another 20 to 30 minutes. Pull back the husk and check to see if your corn is done. Remove your corn from the smoker.
Remove the corn husks from your cob, brush with butter, and sprinkle with seasoning salt. Serve well warm and enjoy!
Smoked Corn on the Cob without Husks
Smoking corn on the cob without its husk is a little different. While you can place your ears of corn directly on the grates and cook them for approximately 35 to 45 minutes turning once, you would want to continue brushing them with butter every 15 to 20 minutes so that your ears of corn do not dry out.
We have also found that it works really well to wrap your ears of corn without the husk in aluminum foil. Make sure to brush your ears of corn with butter, and seasoning salt before wrapping in foil. Then seal the foil and place your corn directly on the grates of your grill. Smoke for approximately 45 to 60 minutes or until your ears of corn are tender.
Our preferred method is to leave the corn husks on and grill the ears of corn directly on the grates. However, any of these methods will help you to make amazing smoked corn on the cob.
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