This Smoked Corn on the Cob is a unique, new twist to a staple BBQ side dish that everyone will love. Simply soak and season then toss it on the smoker and serve with your favorite protein!
**For all meat prep, grill set up, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, check out The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin!
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Why Make This Recipe?
- This smoked corn on the cob is easy and can be tossed onto the smoker alone or with any meat you're already smoking around 225 F.
- Since the smoke time is so short, you can let additional ears soak for a few more hours and just throw more on when you need them. (Which is great for unexpected guests!)
- As much as we enjoy flexing our BBQ muscles with impressive smokes like our bacon explosion or smoked brisket, we equally enjoy a simple cook on a lazy Sunday. (Because if you're going to be disappointed watching the Browns lose you might as well enjoy some fresh smoked sweet corn.) As you can see even our sous chef Benson gave up on the Browns this Sunday. 🙁
Ingredient Notes
- You can use as many ears of corn as you'd like. We used 4 ears with 1 can of beer, so you can alter that ratio as necessary. (For tips on choosing and storing corn, check out this seasonal produce guide!)
- You only need some olive oil and good old fashioned S+P for seasoning. (Although we prefer to use One & Done Seasoning instead.)
- If you don't have any beer on hand, be sure to grab a six pack of your favorite! (If you don't drink beer, you can just grab a cheap pilsner. You won't taste it!)
- We used mesquite chips for smoking, but you can use any flavor you prefer.
Step by Step Instructions
- First, start out by pulling the husks down to the bottom of the corn (without removing them). Remove the silk as best you can.
- Place the corn into a deep bowl or container, pour in 1 can of any beer and enough water to cover the corn completely. Let the corn soak for 3-6 hours.
- Next, remove the corn from the water and coat each ear with olive oil and salt and pepper to taste (we prefer to use One & Done Seasoning instead).
- Fold the husks back over the ears before placing onto the smoker over indirect heat at 225-250 F. (We used mesquite chips). Smoke for at least 1 hour and no longer than 2 hours, depending on how much smoke flavor you prefer.
FAQs and Expert Tips
- Shopping: Grab as many fresh ears of corn as you'd like. For help with choosing good corn, check out this seasonal produce guide! You'll also you want to make sure you've got 1 can of beer per 4 ears of corn.
- Substitutions: We prefer to use One & Done Seasoning instead of just salt and pepper, but really you can go as crazy as you'd like with seasonings! Garlic powder, onion powder, paprika or crushed red pepper are all great additions.
- Prep: Be sure to allow 3-6 hours prior to smoking for the corn to soak in the water/beer mixture.
- Smoking: Smoke over indirect heat at 225-250 F for at least 1 hour and no longer than 2 hours.
- Storage: We recommend eating this smoked corn on the cob while it is still warm rather than storing it for later use. (If you do have leftovers, consider cutting off the kernels and using them to make a cheesy dip or salsa or baking it into cornbread.)
There are many ways to smoke corn on the cob, but we find that the technique of pulling back the husks, soaking, and re-covering with the husks before smoking provides the best result.
With this strategy, the husks will not burn and will serve as a source of moisture to steam the corn. Additionally, the corn will be protected from direct flame exposure but the smoke is still able to penetrate through the husk to provide flavor.
Choose corn with a bright green, tightly wrapped husk. Avoid any that are yellowing or starting to feel dry or any with small brown holes towards the top of the husk, which would be a sign of worm damage.
Feel for kernels through the husk and avoid any with missing kernels or soft spots. Try to resist peeling back the husk to check for color or missing kernels, as this will shorten the shelf life of the corn. If you're planning on smoking it immediately, feel free to pull the husk back and check for bright, yellow kernels.
Check out our seasonal produce guides for more information on choosing and storing corn and other fresh produce!
Related Recipes
- Smoked Mac and Cheese
- Bacon Explosion
- Grilled Chicken Thighs with Beer Marinated Asparagus
- Smoked Queso Dip
- Smoked Salsa
- Smoked Deviled Eggs
So let us know what you think….did this recipe smoke the competition or go up in flames? Leave a comment below! 🙂
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Smoked Corn on the Cob
- Prep Time: 3 hours
- Cook Time: 1 hour
- Total Time: 4 hours
- Category: Side
- Method: Smoked
- Cuisine: American
Description
This Smoked Corn on the Cob is a unique, new twist to a staple BBQ side dish that everyone will love. Simply soak and season then toss it on the smoker and serve with your favorite protein!
Ingredients
Vegetable used: Fresh corn on the cob (as many as you'd like)
Seasoning: Olive Oil with just salt and pepper to taste (We prefer to use One & Done Seasoning
Wood Used: Mesquite
Grill Temperature: 225-250 F
Smoke time: 1-2 hours, depending on how much smoke taste you prefer
Instructions
- First, start out by pulling the husks down to the bottom of the corn (without removing them). Remove the silk as best you can.
- Place the corn into a deep bowl or container, pour in 1 can of any beer and enough water to cover the corn completely. Let the corn soak for 3-6 hours.
- Next, remove the corn from the water and coat each ear with olive oil and salt and pepper to taste (we prefer to use One & Done Seasoning instead).
- Fold the husks back over the ears before placing onto the smoker over indirect heat at 225-250 F. Smoke for at least 1 hour and no longer than 2 hours, depending on how much smoke flavor you prefer.
Notes
Shopping: Grab as many fresh ears of corn as you'd like. For help with choosing good corn, check out this seasonal produce guide! You'll also you want to make sure you've got 1 can of beer per 4 ears of corn.
Substitutions: We prefer to use One & Done Seasoning instead of just salt and pepper, but really you can go as crazy as you'd like with seasonings! Garlic powder, onion powder, paprika or crushed red pepper are all great additions.
Prep: Be sure to allow 3-6 hours prior to smoking for the corn to soak in the water/beer mixture.
Smoking: Smoke over indirect heat at 225-250 F for at least 1 hour and no longer than 2 hours.
Storage: We recommend eating this smoked corn on the cob while it is still warm rather than storing it for later use. (If you do have leftovers, consider cutting off the kernels and using them to make a cheesy dip or salsa or baking it into cornbread.)
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