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Follow this simple recipe to learn how to smoke corn on the cob. This recipe uses butter and Old Bay to give your corn that mouthwatering summer taste.Jump to Recipe
Corn On The Cob
If I could name a favorite side dish of summer, corn on the cob would definitely be in my top 3 choices. Typically we’ll shuck our corn, remove all those stray silk pieces and boil. Then we butter it up and sprinkle with Old Bay seasoning, I’m from Maryland hun, to perfect this summer staple. I won’t lie, I love eating corn this way. When we discussed coming up with a great smoked recipe for smoked corn on the cob I was hesitant. How could it get any better? Well it did and I’m going to tell you how to do it yourself.
This recipe starts at the corn. When you’re in the grocery store peeling back husks to make sure you’ve got good corn, be sure to not shuck the entire way. You’ll need those husks on the corn as you smoke them.
Try these other smoked sides!
Most people focus on meat when they begin using their smoker. Honestly, that’s where we began! Meat will always be a favorite but smoked sides are slowly becoming our thing. Maybe it’s the extremely hot summers but we crave fresh smoked foods.
We have an entire section of our blog dedicated to smoked sides with recipes such as smoked baked beans, smoked potatoes and smoked almonds. Be sure to check it out here.
How To Smoke Corn On The Cob
Our smoked corn on the cob recipe is seriously so simple. Start with your ingredients. You’ll need 4 ears of corn, 4 tablespoons of butter and 1 tablespoon of Old Bay Seasoning.
To begin, peel back the husks on your corn but do not remove completely. With the husks peeled back, remove all the silk from your corn cobs and then recover with the husks. Place your corn in a pot of cold water for about 30 minutes (up to 90 minutes). Make sure the corn is fully submerged.
Now it’s time to get smoking. Start your smoker and set to 225 degrees. While that is heating up, remove your corn from the water and pat dry. Melt butter in the microwave and stir in Old Bay seasoning. Pull the husks back down on the corn and apply the butter mixture using a basting brush. Be sure to cover all areas of the corn. Once finished, recover the corn with the husks and place directly on the smoker. Let smoke for 20 minutes and then flip to smoke another 25 minutes.
Remove your corn from the smoker and serve immediately. At this point you can completely remove the husk or use it as a handle. We like to remove the husks and use corn holders to enjoy.
Smoked corn doesn’t hold its heat as long as steamed or boiled corn will so you’ll want to time this just right with the rest of your meal. You can leave the corn on the smoker another 10-15 minutes if needed.
What We Love For This Recipe
Before We Get Started
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My biggest piece of advice for this recipe is to serve immediately. Smoked corn doesn’t hold it’s heat like steamed or boiled corn.
Smoked Corn On The Cob
- 4 ears of corn
- 4 tbsp butter
- 1 tbsp Old Bay
- Peel back the husks on your corn and remove silk. Pull husk back up over corn.
- Place corn fully submerged in a pot of cold water for 30 minutes. Let soak.*You can skip this step but your corn will not be as juicy.
- Preheat your smoker to 225 degrees.
- Remove the corn from water and pat dry with a towel. Melt butter in microwave safe bowl and stir in Old Bay. Peel back husks from corn and brush with Old Bay butter mixture on all sides.
- Pull husks back up around corn and place directly on your smoker for 45 minutes, turning over at the 20 minute mark.
- Remove and enjoy immediately.
Serve immediately. This corn does not hold the heat long. You can place in the microwave or keep on the smoker until the rest of your food is done.
Try a different seasoning! Old Bay is one of my go-to seasonings for all things in the summer but you really have a lot of options here depending on what you like. Even just salt and pepper would work great.
You can skip the soaking step if you’re on a time crunch. We tried soaking versus not soaking and both versions were really nice and smokey. The soaked corn did end up tasting more juicy then the non-smoked corn. It wasn’t a huge difference but enough to not skip that step as long as time allows you to include it.
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