Smoked Corn on the Cob is the perfect side to throw on the smoker on a fall Sunday afternoon in Ohio while watching the Browns get destroyed. 
**Post written by The BBQ Brothers. 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!
Disclaimer: This post contains affiliate links, meaning I will get a small portion of any sales that result from readers clicking my links. This is of no cost to you but is greatly appreciated by me! Thank you! And thank you for trying these products that I love!
This is a new technique I discovered which completely blew my mind once I tried it. Living in Ohio we are lucky to have very fresh corn and this is a super simple way to make corn that will have a completely different taste.
So let’s get started:
First, start out by pulling the husks down to the bottom of the corn (without removing them) on 6 ears. Remove the silk as best you can. Next, we will want to soak the corn in one can of beer (you can use whatever beer you like) and add enough water to cover the corn completely. We will let the corn soak for 3-6 hours.
Now we will remove the corn from the water and spread olive oil and salt and pepper to taste (we used One & Done Seasoning
instead) on each ear. Once they are seasoned we want to fold the husks back over the ears before placing onto the smoker.
We will place on indirect heat with mesquite wood chips at 225-250 for at least 1 hour and up to 2 hours depending on how much smoke flavor you would like.
And that’s it! You will find the corn has an entirely different texture than typical boiling. Very simple and a new twist to a staple BBQ side dish that everyone will love.
We served this with a bacon explosion. (You can see them on the rack underneath the corn.) That’s our OG bacon explosion, but check out our other variations here:
Pizza Bacon Explosion (Pizza Fatty)
We only smoked 4 ears because that’s how many people we were serving at the time. That’s the nice thing about this recipe is that since the smoke time is so short you can let the other ears soak for a few more hours and just throw more on when you need them. 
This is the perfect side to throw on the smoker on a fall Sunday afternoon in Ohio while watching the Browns get destroyed. Because if you’re going to be disappointed at least you can enjoy some smoked fresh sweet corn. As you can see even our sous chef Benson gave up on the Browns this Sunday. 🙁 
Prep Time:
Print
PinDescription
Smoked Corn on the Cob is the perfect side to throw on the smoker on a fall Sunday afternoon in Ohio while watching the Browns get destroyed.
Ingredients
Vegetable used: 6 ears of corn
Seasoning: One & Done Seasoning, or just salt and pepper
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) on 6 ears. Remove the silk as best you can. Next, we will want to soak the corn in one can of beer (you can use whatever beer you like) and add enough water to cover the corn completely. We will let the corn soak for 3-6 hours.
- Now we will remove the corn from the water and spread olive oil and salt and pepper to taste (we used One & Done Seasoning
instead) on each ear. Once they are seasoned we want to fold the husks back over the ears before placing onto the smoker. - We will place on indirect heat with mesquite wood chips at 225-250 for at least 1 hour and up to 2 hours depending on how much smoke flavor you would like.
Notes
We only smoked 4 ears because that’s how many people we were serving at the time. That’s the nice thing about this recipe is that since the smoke time is so short you can let the other ears soak for a few more hours and just throw more on when you need them.
So let us know what you think….did this recipe smoke the competition or go up in flames?
Leave a Reply