Perfect Smoked Corn on the Cob Recipe

Imagine biting into a perfectly smoked corn on the cob, where the sweet kernels burst with flavor and the smoky aroma dances around your senses like a summer breeze. This dish is not just food; it’s an experience that transports you back to backyard barbecues, laughter-filled gatherings, and those blissful moments when time slows down as you savor every delicious bite.

this Recipe for Later

I remember the first time I tried smoked corn on the cob at a friend’s cookout; I was instantly hooked. The blend of olive oil, smoked paprika, and garlic powder created a flavor explosion that left everyone fighting for the last ear. Whether you’re hosting a summer party or simply craving a tasty side dish, this recipe will elevate your grilling game and make your taste buds sing with joy. Get ready to indulge in smoky goodness that promises to impress!

There’s nothing like the smiles around the table when my family digs into this smoked corn on the cob.

Essential Ingredients

Here’s what you’ll need to make this delicious smoked corn on the cob:

• 4 ears fresh corn on the cob: Look for corn with bright green husks and plump kernels for optimal sweetness and flavor.

• 2 tablespoons olive oil: Choose a good quality olive oil for brushing, as it enhances the overall taste of the corn.

• 1 teaspoon smoked paprika: This adds a rich, smoky flavor that perfectly complements the corn’s natural sweetness.

• 1 teaspoon garlic powder: Use garlic powder for a subtle yet savory kick that elevates the dish.

• 1 teaspoon salt: Adjust this to taste; it brings out the flavors in the corn and seasoning.

• 1 teaspoon black pepper: Freshly ground black pepper will provide a nice warmth and depth to your corn’s flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preparation: Begin by preheating your smoker to 225°F (107°C). This low and slow method is key to achieving that delicious smoky flavor in your corn. While the smoker is warming up, grab a small bowl and combine 2 tablespoons of olive oil with 1 teaspoon each of smoked paprika, garlic powder, salt, and freshly ground black pepper. The aroma of the paprika will fill the air, providing a delightful hint of what’s to come. Once the mixture is well combined, take each ear of corn and brush it generously with this flavorful concoction. Make sure every kernel is coated, as this will enhance both the taste and texture during smoking.

Smoking: Now that your corn is prepped and your smoker is at the perfect temperature, it’s time to place the corn directly on the grates. Lay them out evenly, allowing for good airflow around each ear. As they smoke for about 60 minutes, you’ll notice the enticing scent of the wood mingling with the savory spices. Remember to turn the corn occasionally; this helps ensure even cooking and prevents any one side from becoming too charred. Keep an eye on them until they become tender and beautifully infused with that irresistible smoke flavor.

Serving: After an hour of patience and anticipation, it’s time to remove your smoked corn from the smoker. Let it cool slightly before digging in—this will help prevent any burnt fingers! The warm ears will be vibrant in color and bursting with flavor. For an extra touch, consider serving them with additional butter or seasoning if desired. This final step elevates your dish even more, making for a delightful summer treat that’s perfect for sharing at gatherings or enjoying solo on a cozy evening.

Perfecting the Cooking Process

To achieve the best results when making smoked corn on the cob, start by preheating your smoker to 225°F (107°C). While it warms up, prepare your seasoning mixture and brush it onto the corn. Once the smoker is ready, place the corn directly on the grates to smoke for about 60 minutes.

Ingredients for Smoked Corn on the Cob

For this delightful smoked corn on the cob recipe, you will need 4 ears of fresh corn, husked and cleaned. The seasoning consists of 2 tablespoons of olive oil for brushing, along with 1 teaspoon each of smoked paprika, garlic powder, salt (adjustable to taste), and freshly ground black pepper.

Step-by-Step Instructions

Begin your smoked corn on the cob by preheating your smoker to 225°F (107°C). In a small bowl, mix together your olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush this mixture generously over each ear of corn to ensure an even coating. Once everything is prepared, place the seasoned corn directly onto the smoker grates. Allow it to smoke for approximately 60 minutes, turning occasionally for even cooking and flavor infusion. After smoking, remove the corn from the smoker and let it cool slightly before serving warm. For an extra touch, consider adding butter or more seasoning as desired.

Serving Suggestions

When it’s time to enjoy your smoked corn on the cob, serve it warm while still infused with that delicious smoky flavor. This dish pairs wonderfully with butter or additional seasonings for those who like a bit of extra zest. Enjoying this summertime favorite will surely elevate any outdoor gathering or family meal!

Add Your Touch

Feel free to customize your smoked corn on the cob by experimenting with different seasonings. Try adding cayenne pepper for a spicy kick or Parmesan cheese for a savory twist. You can also drizzle lime juice over the corn before serving for a refreshing burst of flavor. Enjoy making it your own!

Storing & Reheating

To store smoked corn on the cob, wrap it in aluminum foil or place it in an airtight container. Refrigerate for up to three days. To reheat, place the corn in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave for 1-2 minutes.

FAQ

What is the best seasoning for smoked corn on the cob?

The best seasoning includes smoked paprika, garlic powder, salt, and black pepper.

How long does it take to smoke corn on the cob?

Smoking corn on the cob takes about 60 minutes at 225°F (107°C).

Can I add butter to my smoked corn on the cob?

Yes, serving with additional butter enhances flavor and richness.

smoked corn on the cob

Deliciously smoky and sweet, this smoked corn on the cob is the perfect side dish for summer barbecues.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Corn

• 4 ears fresh corn on the cob Husked and cleaned

Seasoning

• 2 tablespoons olive oil For brushing
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt Adjust to taste
• 1 teaspoon black pepper Freshly ground

Method

 

Preparation

1. Preheat your smoker to 225°F (107°C).
2. In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt, and black pepper.
3. Brush the corn with the olive oil mixture, ensuring it's well coated.

Smoking

1. Place the corn directly on the smoker grates.
2. Smoke the corn for about 60 minutes, turning occasionally, until tender and infused with smoke flavor.

Serving

1. Remove the corn from the smoker and let it cool slightly.
2. Serve warm, optionally with additional butter or seasoning.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For added flavor, consider soaking the corn in water for 30 minutes before smoking.

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