Smoked Corn on the Cob

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/14/21
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Smoked corn on the cob on a plate
The Spruce
Prep: 10 mins
Cook: 60 mins
Soak Time: 60 mins
Total: 2 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
290 Calories
20g Fat
29g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 290
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 514mg 22%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 4g
Vitamin C 8mg 41%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 333mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corn on the cob is sweet and delicious in season, whether you eat it scraped off the cob and sauteed in a pan, steamed quickly, grilled, or even raw, right off the cob. In case you've ever wondered how you can prep it other than these methods, or what can you put on corn other than butter, here's a suggestion: Have you ever tried marinating it and smoking it on the grill or in a smoker?

Using a smoking technique, which takes about an hour over low heat, adds another dimension entirely; it brings out some sweetness in the corn. Soaking the ears ahead of time softens them, and afterward, they're brushed with a marinade of chili and onion powders, paprika, brown sugar, olive oil, and salt that infuses the cobs with additional flavors and aromas.

Smoke corn for an hour or so and remember to leave the husks intact. You can soak and smoke these ahead of time and serve them at room temperature, pack them for a picnic or party, or eat them hot out of the smoker. You can leave them whole or cut them in half if you'd like. But any way you choose to serve these smoked ears, they're delicious.

1:29

Click Play to See This Easy Smoked Corn on the Cob Recipe Come Together

"I was a little afraid that the smoke flavor would be overwhelming, but it wasn't. There was just a delicious hint of smoke that added great depth of flavor to the sweet corn and spicy rub. I only soaked my corn for 1 hour and it was plenty." —Danielle Centoni

Smoked Corn on the Cob Tester Image
A Note From Our Recipe Tester

Ingredients

  • 6 ears corn, with the husks still on

  • 1/2 cup olive oil

  • 2 tablespoons onion powder

  • 2 tablespoons brown sugar

  • 1 tablespoon sweet paprika

  • 1 tablespoon mild chili powder

  • 1 teaspoon salt

  • 1 bunch green onions or parsley, finely chopped

Steps to Make It

  1. Gather the ingredients.

    Ingredients for smoked corn

    The Spruce
    Corn still in the husks

    The Spruce

  2. Gently pull back the husks on each ear of corn. Remove the silk but not the husks.

    Corn cobs with the silk removed and partially dehusked

    The Spruce

  3. Place the ears in a large pan and fill with water to cover the corn. Let sit for a minimum of 1 hour.

    Corn in a large pot

    The Spruce

  4. Combine olive oil with onion powder, brown sugar, paprika, chili powder, and salt.

    Olive oil with paprika, onion powder, brown sugar, chili powder, and salt
    The Spruce

  5. Remove from water and brush the corn with oil mixture.

    Corn on the cob coated with the marinade

    The Spruce

  6. Pull the husks back over the corn.

    Corn with the husks covering the marinaded kernels

    The Spruce

  7. Prepare your smoker and smoke the ears of corn at 225 F/110 C for about 45 minutes to one hour.

  8. When they're done smoking, pull back the husks and top with green onions. Serve and enjoy.

    Smoked corn on the cob, husks removed and garnished with green onions
    The Spruce

Can You Soak Corn on the Cob Too Long?

For this recipe, we recommend soaking the corn for at least an hour, and you can soak it overnight, up to 8 hours, if need be. However, any longer than that, it will become too soft. You want it soft for the smoking process, but not the point where it becomes mushy.

Tip

  • Soaking the corn and leaving the husks on while you smoke it will help to steam the corn, while simultaneously ensuring that the corn kernels don't dry out.
  • Use extra corn husks to tie the ends of the corn closed, which helps keep the steam and therefore the moisture inside the husks as they smoke.