Smoked Corn On The Cob - Recipe By Blackberry Babe

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This is the EASIEST and TASTIEST Smoked Corn on the Cob recipe that you will find! Simple method and a short cook time, you will love the smoky flavor.

Any time that I am able to make my entire dinner on the grill or smoker, I do it!

This keeps me outside and puts the fire to full use! One of the most popular recipes on my site is this Grilled Corn on the Cob, to make full use of the grill when we’re using it!

I created this Smoked Corn on the Cob recipe for when I already have the smoker rolling. I just makes sense to make your side dish on the smoker while it’s on, right?

You’ll smoke the corn towards the end of your cook time on your protein, so the corn is ready when the meat is! I usually smoke corn while my meat rests.

“I’ve done this twice now, about to mix my 3rd mixture for the family’s Memorial Day meal. It’s awesomely yummy! 😋”
– Christina, Blog Reader

I reviewed several of the most popular Smoked Corn on the Cob recipes out there before testing some options for this one.

This will likely be the SIMPLEST smoked corn recipe that you find! But don’t let that fool you. This recipe has awesome flavor.

Many recipes call for soaking the corn to keep it from drying out. This isn’t necessary when making smoked corn on the cob unless you’re smoking with a super hot fire over a long period of time.

If your fire is rolling higher than your typical 200-225 degrees Fahrenheit, consider soaking your corn for 15-20 minutes prior to help keep it from drying out.

“This is my go-to recipe for corn. Absolutely fabulous every time!”
-Amby, Blog Reader

a photo of a piece of corn on the cob being smoked over bbq ribs

Many recipes also call to keep the husks on. You can choose to do this, but you will not get much of a smoke flavor into the kernels. Leaving the husk on will steam the corn, and most of the smoke flavor will stay in the husk.

If you don’t want your corn on the cob to take on smoke flavor, but you want to use the smoker to cook it, leaving the husk on is a great way to do it!

“3rd time making this recipe …. Everyone loves it even the grandkids who are one and 5.” – Jenea

Equipment Needed

We use a Weber Smokey Mountain as our smoker of choice. These column smokers are well built and simple to clean and maintain. Our last one lasted 12 years! Of course, you can use your pellet smoker for this recipe too!

We prefer a mild smoke flavor and typically use pecan wood or cherry wood.

“I am not a big fan of smoke. But this was the best corn 🌽 ever! Just olive oil, salt & pepper. 🧈 once off the smoker.” – Rosann

Serving Suggestions

Wondering what to serve with your Smoked Corn on the Cob? I love my Smoked Pulled Pork, Smoked Salmon, Smoked Tri Tip Roast or Smoked Turkey Breast and Smoked Mac and Cheese on the side!

If you need a smoker appetizer, try out my Smoked Jalapeno Poppers or yummy Smoked Buffalo Chicken Dip.

I choose to smoke my corn “naked,” and over a low heat fire for less than an hour. I baste the corn once before placing it on the smoker grates, and then one more time while cooking. I know that some choose to wrap their corn in foil, and I chose not to do this to allow the maximum amount of smoke into the kernels!

Since the smoke time is pretty short, I did not soak the corn in water beforehand. It’s still tender and juicy, I promise!

But, if you plan to extend the smoke time for any reason, I would recommend a quick soak to help keep the corn from drying out.

I hope that you and your family enjoy this Smoked Corn on the Cob recipe! If you make it, let me know how it went in the comments below.