Smoked Corn on the Cob

Smoked Corn on the Cob
The Spruce
Ratings (77)
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 6-12 Portions (6-12 Servings)
Nutritional Guidelines (per serving)
178 Calories
10g Fat
22g Carbs
3g Protein
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Nutrition Facts
Servings: 6-12 Portions (6-12 Servings)
Amount per serving
Calories 178
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 221mg 10%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Protein 3g
Calcium 15mg 1%
*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.)

To make a slowly smoked corn on the cob, soak the ears of corn in water for a few hours, then rub down with olive oil and light seasoning. Smoke corn for an hour or so and remember to leave the husks intact. The result is fantastic. 

Ingredients

  • 6 to 12 ears of corn (with the husks still on)
  • 1/2 cup/120 mL. olive oil
  • 2 tbsp./30 mL. onion powder
  • 1 tbsp./15 mL. sweet paprika
  • 2 tbsp./30 mL. brown sugar
  • 1 tbsp./15 mL. mild chili powder
  • 1 tsp./5 mL. salt
  • 1 bunch green onions (finely chopped)

Steps to Make It

  1. Gather the ingredients.

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

    remove strings from corn
     The Spruce
  3. Place the ears in a large pan and fill with water to cover the corn. Let sit for several hours.

    put corn in pot
     The Spruce
  4. Combine olive oil with onion powder, paprika, brown sugar, chili powder, and salt.

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

    coat the corn
     The Spruce
  6. Pull the husks back over the corn.

    cut off tops of the corn
     The Spruce
  7. Prepare your smoker and smoke the ears of corn at 225 F/110 C for about 45 minutes to 1 hour.

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