This Smoked Corn on the Cob is a fresh, flavorful twist on a classic BBQ side everyone will enjoy. Soak, season, then place the ears on the smoker and serve alongside your favorite proteins.
For guidance on meat prep, grill setup, temperature and humidity control, recommended tools, and techniques used by The BBQ Brothers, consult The BBQ Brothers Beginner’s Guide To Grilling before you start.
Why Make This Recipe?
- This smoked corn on the cob is easy to prepare and can be cooked on the smoker along with any meat you’re already smoking at about 225°F.
- Soak time is flexible: because the smoke time is relatively short, you can soak additional ears for longer and add them to the smoker as needed—handy for unexpected guests.
- While big, slow smokes are fun, this recipe is perfect for a relaxed weekend cook when you still want great BBQ flavor without a lengthy commitment.
Ingredient Notes
- Use as many ears as you need. This recipe used 4 ears with 1 can of beer, but you can scale that ratio to suit how many ears you’re preparing.
- Season simply with olive oil, salt, and pepper. You can also use your favorite seasoning blend to add more complexity.
- If you don’t have beer, use a neutral lager or pilsner—its flavor will be subtle. Non-alcoholic options like water work fine for soaking as well.
- We used mesquite chips for a bold smoke flavor, but any smoking wood you prefer will work.
Step by Step Instructions
- Pull the husks down toward the base of each ear without removing them. Remove as much silk as you can.
- Place the ears in a deep container, pour in 1 can of beer (per 4 ears as a guideline) and add enough water to fully cover the corn. Soak for 3–6 hours.
- Remove the corn from the soaking liquid and coat each ear with olive oil. Season with salt and pepper or your preferred seasoning to taste.
- Fold the husks back over each ear. Place the corn on the smoker over indirect heat at 225–250°F. Smoke for a minimum of 1 hour and up to 2 hours, depending on how strong you want the smoke flavor.
FAQs and Expert Tips
- Shopping: Choose fresh ears with bright green, tightly wrapped husks. Avoid husks that are yellowing or dry and check for soft spots or holes. A guideline is 1 can of beer per 4 ears, but adjust as needed.
- Substitutions: Feel free to experiment with seasonings—garlic powder, onion powder, paprika, or crushed red pepper are excellent additions.
- Prep: Allow 3–6 hours for the corn to soak so it retains moisture while smoking.
- Smoking: Maintain indirect heat at 225–250°F and smoke for 1–2 hours depending on taste.
- Storage: Smoked corn is best enjoyed warm. If you have leftovers, cut the kernels off the cob and use them in dips, salsa, cornbread, or salads.
Soaking the ears with the husks pulled down helps protect the husks from burning and supplies moisture that steams the corn during smoking. The husks also shield the kernels from direct flame while allowing smoke to penetrate and add flavor.
Pick ears with bright green, snug husks and avoid those with dry or yellowed husks. Feel through the husk for full, even kernels and skip ears with soft spots or missing kernels. If you plan to cook immediately, you can pull the husk back briefly to check kernel color.
Related Recipes
- Smoked Mac and Cheese
- Bacon Explosion
- Grilled Chicken Thighs with Beer Marinated Asparagus
- Smoked Queso Dip
- Smoked Salsa
- Smoked Deviled Eggs
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Smoked Corn on the Cob
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- Author: The BBQ Brothers
- 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 simple, delicious BBQ side that combines light seasoning and smoky flavor. Soak, season, and smoke for an easy crowd-pleaser.
Ingredients
Vegetable used: Fresh corn on the cob (as many as you’d like)
Seasoning: Olive oil, salt and pepper (or your favorite seasoning blend)
Wood used: Mesquite (or your preferred smoking wood)
Grill temperature: 225–250°F
Smoke time: 1–2 hours, depending on desired smoke level
Instructions
- Pull the husks down to the bottom of the corn without removing them and remove the silk.
- Place ears in a deep container, add 1 can of beer (per approximately 4 ears) and enough water to cover. Soak 3–6 hours.
- Drain, brush each ear with olive oil, and season with salt and pepper or your chosen spice blend.
- Fold the husks back over the ears and place on the smoker over indirect heat at 225–250°F. Smoke 1–2 hours to taste.
Notes
Shopping: Buy fresh ears with tight green husks. Plan roughly 1 can of beer per 4 ears as a guideline for soaking.
Substitutions: Use any seasonings you like—garlic powder, onion powder, paprika, or crushed red pepper are good choices.
Prep: Allow 3–6 hours for soaking prior to smoking so the corn retains moisture.
Smoking: Maintain indirect heat at 225–250°F and smoke 1–2 hours depending on how smoky you want the corn.
Storage: Best served warm. Leftovers are great when kernels are cut off and used in dips, salsas, cornbread, or salads.