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.
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
- 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.
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.
Keywords: smoked corn on the cob, smoker side dish, easy smoker recipe, beginner smoker recipe, game day party side