This post may include affiliate links; for details, see our disclosure policy.

Making smoked corn on the cob infuses incredible flavor into this summer vegetable! Proof that your smoker’s not just for meat.

Smoked corn on the cob

Who said a smoker is just for meat? The very best vegetable to throw on your smoker is…Smoked Corn on the Cob! There aren’t many vegetables that are this perfect for cooking on a smoker. Alex and I have tested softer vegetables like zucchini and bell pepper, and they come out with an almost artificially smoky flavor. But throw on corn cobs, and the effect is brilliant. Each bite is a burst of smoky sweet, buttery and salty all at once. When you serve this to guests, we guarantee the first word out of their mouths will be “Wow.”

How to make smoked corn on the cob (basic steps)

The most important part of this smoked corn on the cob recipe: you’ll need a smoker. Is all you have a grill? Head over to our Perfect Grilled Corn: it’s just as drool-worthy. How to smoke corn? It’s easy: here are the basic steps:

  • Preheat the smoker to 300 degrees Farenheit. 
  • Husk the corn or tie back the leaves to make a handle (see below).
  • Smoke the corn directly on the oven grates for 40 to 45 minutes, turning once.
Smoked corn on the cob

Tie back the husk to form a handle!

One way to step up smoked corn on the cob: make a built in handle out of the husk! Instead of pulling off the husk when you shuck the corn, you can tie it back to form a makeshift handle. This makes the messy job of eating corn on the cob a breeze. This optional, and you can shuck the corn normally if you like. But’s a fun feature when you have the time! Here are a few tips:

  • Start with the outer-most leaf. Pull down the outer-most leaf first. Then keep pulling down one leaf at a time, gradually working your way around the corn.
  • Cracks are ok. You may notice some leaves crack when you pull them back: that’s completely ok! Just keep pulling the remaining leaves — it doesn’t have to be perfect.
  • Be patient! This method takes a little longer, but it’s worth it. It takes 10 to 15 minutes total.

How to season smoked corn on the cob

This smoked corn on the cob tastes so smoky, you barely need to season it all! As opposed to boiled corn, this cooking method infuses lots of beautiful flavor. Here are our top ideas for seasoning it:

  • Butter and salt. It tastes absolutely beautiful with the classic seasonings. Top with a tiny sprinkle of paprika and finely minced parsley to take it over the top.
  • Mexican street corn style. This Elote is one of the best ways to serve corn on the planet: top it with a creamy sauce of lime and chili powder, and crumble cheese over the top. Doing this with smoked corn is mind-blowing.
  • Old Bay. This popular seasoning blend is perfect for corn (it’s often used in shrimp boils). You can find it at the grocery or make it homemade.
Smoked corn on the cob

Try smoked corn in corn salad!

This smoked corn on the cob would be absolutely incredible in a corn salad! Throw on a few extra corn cobs when you smoke them, or you can use leftovers you don’t eat to make a salad the next day. Here are two fantastic corn salads to try:

  • Classic Corn Salad This one features classic flavors: tomato, basil, and a tangy vinaigrette!
  • Grilled Corn Salad This one uses a play on the flavors of Mexican street corn: sour cream, lime, chili powder and crumbled cheese.

What type of smoker do you recommend?

The smoker we have is a combination between a grill and a smoker, and we love it! It’s nice to not have to have two separate pieces of equipment. It’s actually a digital charcoal grill that melds the flavor of charcoal and the ease of use of gas. Here’s the grill we recommend (affiliate link). We are genuinely obsessed with it, and use it for all our grilled vegetables.

Smoked corn on the cob

More ways to cook corn on the cob

Want to master all the ways to cook corn? Making smoked corn on the cob is by far the most unique, so it will be downhill from here. Here are a few other basic ways to cook corn:

Another way to eat corn? Fresh Corn Soup.

This smoked corn on the cob recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smoked corn on the cob

Smoked Corn on the Cob

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x


Making smoked corn on the cob infuses incredible flavor into this summer vegetable! Proof that your smoker’s not just for meat.


  • 6 ears corn
  • For serving: butter and salt (or plant-based butter for vegan)


  1. Heat your smoker to 300F. Prepare wood chips or chunks according to manufacturer’s directions. Any type of smoking wood will work — we like using hickory.
  2. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos). This step is optional, but it’s handy for making a natural handle for eating the corn. Otherwise, simply shuck the corn.
  3. Place the corn cobs in a single layer on the grates and smoke until golden brown, 40 to 45 minutes. Turn once halfway through if the smoker allows. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.
  • Category: Side Dish
  • Method: Smoked
  • Cuisine: American
  • Diet: Vegan

Keywords: Smoked corn on the cob

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.