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Smoked Corn the Cob

Smoked Corn on the Cob

  • Author: The BBQ Brothers
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 4 hours
  • Category: Side
  • Method: Smoked
  • Cuisine: American


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!


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


  1. First, start out by pulling the husks down to the bottom of the corn (without removing them). Remove the silk as best you can. 
  2. 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.
  3. 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).
  4. 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.


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.) 

Keywords: smoked corn on the cob, grilled corn cob, fresh corn recipe

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