This Smoked Corn on the Cob is a fresh twist on a classic BBQ side everyone will enjoy. Soak, season, then place the ears on the smoker and serve alongside your favorite protein.
For tips on meat prep, smoker setup, temperature and humidity control, recommended tools, and techniques used by The BBQ Brothers, consult their beginner’s grilling guide before you start.
Why Make This Recipe?
- This smoked corn on the cob is easy—you can smoke it on its own or alongside any meat you’re smoking at about 225°F.
- Soak time is flexible: because the smoke time is short, you can let extra ears soak longer and add them to the smoker as needed—great for unexpected guests.
- It’s an ideal balance between impressive barbecue and a relaxed weekend cook. Simple, smoky, and perfect with your favorite grilled mains.
Ingredient Notes
- You can smoke as many ears as you like. This recipe used four ears with one can of beer; scale the beer-to-corn ratio as needed.
- Season simply with olive oil, salt, and pepper. Optional blended seasonings work well if you prefer more flavor complexity.
- If you don’t drink beer, any light pilsner or even plain water will do—the mild beer note is subtle and not required.
- We used mesquite chips for smoke; choose the wood that pairs best with your meal—hickory, apple, or pecan are all good alternatives.
Step by Step Instructions
- Gently pull the husks down toward the base of each ear without removing them and remove as much silk as possible.
- Submerge the ears in a deep container, add one can of beer plus enough water to cover the corn, and let them soak for 3–6 hours.
- Remove the corn from the soak, brush each ear with olive oil, and season with salt and pepper to taste (or your preferred seasoning blend).
- Fold the husks back over each ear and place them on the smoker over indirect heat at 225–250°F. Smoke for at least 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 dried or yellowing husks and any signs of holes or soft spots.
- Soaking: Soaking with the husks pulled back helps protect the husks from burning and steams the corn from the inside while allowing smoke to penetrate for flavor.
- Seasoning substitutions: Garlic powder, onion powder, smoked paprika, or crushed red pepper are all great additions if you want more depth.
- Smoking: Maintain indirect heat at 225–250°F. Plan for a minimum of 1 hour; up to 2 hours will deepen the smoke flavor without drying the kernels when the husks are kept in place.
- Storage: Smoked corn is best served warm. If you have leftovers, cut the kernels off the cob and use them in dips, salsas, salads, or cornbread.
Soaking with the husks pulled back and then folded back on shields the husks from burning and creates a moist steaming environment. The husks protect the kernels from direct flames while still allowing smoke to flavor the corn.
Look for ears with bright green, snug husks and plump-feeling kernels. Avoid ears with dry or discolored husks, visible holes, or soft spots. If you plan to use the corn right away, you can peel back a husk to confirm bright, full kernels.
Related Recipes
- Smoked Mac and Cheese
- Bacon Explosion
- Grilled Chicken Thighs with Beer Marinated Asparagus
- Smoked Queso Dip
- Smoked Salsa
- Smoked Deviled Eggs
Tell us how it went—did this smoked corn steal the show or flame out? Leave a comment below!
Recipe Card
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
Description
This smoked corn on the cob is an easy, flavorful side: soak, season, and smoke for tender, slightly smoky ears perfect with any barbecue.
Ingredients
Fresh corn on the cob (as many ears as you like)
Olive oil, salt and pepper (or your preferred seasoning blend)
1 can of beer per ~4 ears (or enough liquid to help the soak)
Smoking wood: mesquite (or hickory, apple, pecan)
Grill temperature: 225–250°F
Smoke time: 1–2 hours, depending on desired smoke intensity
Instructions
- Pull the husks down to the base without removing them and remove the silk.
- Place the ears in a container, add beer and water to cover, and soak for 3–6 hours.
- Brush each ear with olive oil and season with salt and pepper or your favorite seasoning blend.
- Fold the husks back over the ears and smoke over indirect heat at 225–250°F for 1–2 hours.
Notes
Shopping: Buy ears with bright green, tight husks. Plan roughly one can of beer per four ears as a guideline for the soak.
Substitutions: Add garlic powder, onion powder, smoked paprika, or crushed red pepper for extra flavor.
Prep: Allow 3–6 hours for soaking before smoking.
Smoking: Maintain indirect heat at 225–250°F and smoke 1–2 hours based on taste.
Storage: Best served warm. Leftovers are great with the kernels cut off and used in dips, salsas, or cornbread.