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Smoked Corn On The Cob | The Secret Recipe To LEGENDARY Smoked Corn


Let’s be real. There’s nothing quite like steamy, buttery, smoked corn on the cob.

If you’re craving one of these guilty delights today, then you’re reading the right article!

I’m about to share with you a killer recipe for making delicious smoked corn on the cob.

Get your smoker and corn ready because this is gonna be fun.

Smoked Corn

Smoked Corn on the Cob

by The Squirrel

  • Serves: 1+ People
  • Preparation Time: 10 Minutes
  • Cooking Time: 10-15 Minutes


The ingredients for smoked corn on the cob are pretty basic. I’m pretty sure you won’t have a hard time looking for them in your kitchen! Here are what you need:

  • Ears of corn
  • Olive oil
  • 2 tablespoons of butter
  • Salt and ground black pepper

Easy, right? If you’d like to incorporate your favorite herbs and spices for the sauce, you’re definitely free to do so!

Step 1: Prepare The Sauce

Now if you want to make your corn-on-the-cob burst with flavor, you need pay special attention to preparing the sauce. Some prefer a simple oil and butter combination but if you’re feeling extra fancy, as we mentioned before you can get creative and add any of your favorite herbs or spices.

Corn sauce combinations you can experiment with:

  1. Garlic, thyme, parmesan, parsley
  2. Sugar, salt, onion powder, paprika, and chilli powder
  3. Mayonnaise, garlic, salt, and hot pepper sauce
  4. Maple syrup, olive oil, lime juice, garlic, chipotle peppers
  5. Butter, Sriracha sauce, honey, salt, and pepper

Just combine any of these ingredients in a bowl and set it aside for now.

Step 2: Pull Back The Husk And Remove The Silk

For the next step, take out your corn on the cob and pull back the husks. Don’t pull them so hard that they come off though! We’ll need them for later.

What you’ll want to do is to remove the silk. You know, those annoying stringy things inside the cobs. You can easily do this by wiping them away with a dry paper towel.


Step 3: Soak The Corn In Cold Water

Once you’ve made sure that each cob has been stripped of their silks, cover them again with their husks. After that, let them sit in cold water for at least 30 minutes.

This does two things: allowing extra moisture to seep into the corn and softening the husks so they’re more tamed during the smoking.

corn in cold water

Step 4: Coat The Corn Cobs With The Sauce

Now it’s time to add some flavor! Bring out the sauce you prepared on the second step and generously coat the cobs.

Once you’re done, cover the cobs again with their husks. To make sure it doesn’t scatter during the smoking, you can use a longer husk to tie around the cobs.

corn cob with sauce

Step 5: Prepare Your Smoker/Grill

We’re almost there! At this point, you should start preparing your grill. You should set it to 225 to 250 Fahrenheit, or a medium to medium-high heat.


Step 6: Smoke The Cobs

Now you’re all set to smoke some incredible corn on the cob! Carefully place each cob on the grill and let the smoking begin!

Suggested cooking time is 10 to 15 minutes, but do keep in mind that a longer cooking time leads to a tastier and smokier flavor. To compensate just cook the corn at a lower temp, piece of cake.

While smoking your Squirrel Approved, smoked corn on the cob, you may notice that the husks will start to scorch. This shouldn’t worry you, just keep in mind that they shouldn’t flare up or catch fire. Turn the cobs occasionally during the smoking until you see your blossoming little corn cobs become smoked to perfection!

smoking corn cobs

Step 7: Enjoy Your Smoked Corn On The Cob!


You don’t need to be Gordon Ramsay to make a damn good smoked corn on the cob, you can enjoy scrumptious smoked corn whatever your skill level!

cooked corn cobs

Smoked Corn On The Cob: Alternative Recipes

Want to explore other ways of cooking corn?

I got you covered.

Check out these alternate methods of smoking corn on a cob:

Option 1: Smoked Corn On The Cob Grill & Foil Method

cooked corn cob with Grill & Foil
In this method, you’re gonna have to completely remove the husks from the corn. Remove the silks as instructed in step 3 and coat the corn with your preferred sauce. Then instead of covering it with the husk, wrap the cob in foil.

Upon placing it on the grill, you should poke several holes in the foil to let the steam escape while it’s cooking. This method should take around 20 to 30 minutes. Cook the cobs until they’re nice and tender—you can check on them at any point by unwrapping the foil slightly.

Option 2: Smoked Corn On The Cob ‘Handle Method

This smoked corn on the cob recipe is a mix of the classic Squirrel method and the Grill & Foil method.

As per usual, remove the silk and coat it with your preferred sauce. Then wrap the cobs in foil and place the foiled cobs on top of the grill. Turn the cobs occasionally until the kernels are tender.

This method should only take about 10 minutes.

Option 3: Bacon-Wrapped Smoked Corn

Now this one takes the smoked corn on the cob recipe up a notch.

Instead of just coating the cob with spices, you’re gonna have to wrap a slice of bacon around it!


1. Remove The Corn Husks & Brush With Sauce

For this, you have to completely remove the husks and silk of each cob, then cut them in half. Then, like the previous recipes, brush your sauce on the corn; BUT, instead of putting it on the griller right after, you should cut them in half then wrap a slice of bacon around each of them.

2. Smoke Corn Until Tender & Crispy

Now you’re ready to cook them! Smoke the corn until it’s tender and the bacon is crisp. This method should take about 1 hour and 30 minutes.

Final Note

corn cob recipeThe illustrious smoked corn on the cob is an easy and versatile snack that fits damn near any occasion. It’s a universally popular food that is enjoyed by almost everyone.

It doesn’t have to be BBQ season for you to enjoy a delicious, homemade smoked corn. You just gotta have the right ingredients and a reliable grill or smoker. Then just follow any of the above recipes to net yourself a fuss-free and delicious smoked corn on the cob!

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