Smoked Corn on The Cob

Complement the sweetness of your corn with a lovely, smoky flavor. Then, slather the spicy butter mix onto your smoked corn on the cob for a bold, indulgent side.

Table of Contents

As we get into the warmer months, my culinary thoughts turn to barbecues and smoky flavors. You might think only of meats but you’d be doing yourself a disservice (and hurting the corn’s feelings!). If you have a smoker, this is a great side dish to prepare in it.

But, you can’t stop there. Be sure to add the butter infused with spices — paprika, coriander, cumin — to complete the flavor profile of this delicious smoked corn on the cob. The smell will bring the neighbors to dinner more effectively than a bell!

Why You Will Love This Recipe

Smoking the corn gives it a delicious, smoky flavor and, combined with the natural sweetness of the corn, it is so yummy.
It doesn’t take long to prepare this recipe, as the smoker does most of the work.
The spicy butter mix is so incredibly decadent, it really raises the flavor of the corn.

Is Smoked Corn on the cob Healthy?

Corn is a good source of fiber and vitamin C.
It contains a lot of carbohydrates, which can be a good thing or a bad thing, depending on your dietary goals.
Butter contains saturated fat. In small servings, saturated fat is part of a balanced diet. It’s when you overdo it that it can be concerning. For this recipe, although we brush the corn in a lot of butter, quite a bit of it drips off so the amount you eat will be considerably less.

INGREDIENTS

Corn, butter, and a stocked spice rack is all you need.

4 cobs of corn
½ cup butter, melted
1 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
salt and pepper

INSTRUCTIONS

Prep

Light the smoker and heat it to 225°F. Remove all the husks and silk from the corn.

Mix

Mix the melted butter with the smoked paprika, cumin, coriander, salt, and pepper.

Brush

Brush the butter and spice mix all over the corn.

Smoke

Place the corn onto the grid of the smoker. Smoke for 25 minutes then turn over and smoke on the other side for another 20 minutes.

Variations

Give it a spicy kick by adding chili powder or cayenne pepper.
Add a bit of lime zest or juice over the corn; it gives it a lovely citrusy twist.
Sprinkle grated Parmesan or crumbled feta cheese over the smoked corn while it’s still warm.

Serving Suggestions

Cajun Burgers with Sweet Potato Buns: Keep the spice going with these Cajun burgers, whose seasoning will feel at home alongside the spices of the corn.

Smoky and Sweet Turkey Chili {GF}: A chili that is as smoky and sweet as the corn you should serve alongside it.

Lobster Tail: This lobster is grilled and will maintain that smoky goodness of the corn. Protein-packed and oh so juicy, the lobster tail can be dipped in the same butter used on the corn.

FAQs

Can I substitute the melted butter with a healthier alternative?

Yes, you can replace the melted butter with olive oil or avocado oil for a healthier option.

Could I leave out the spices?

Yes, you can just use butter and salt, or any of your other favorite accompaniments.

I don’t have a smoker; how can I do this without one?

You can use a wood fire with a lid, like a Weber. Just make a fire then wait for the wood to burn down until it is just smoking coal. If you put the corn onto the grill when the fire is flaming or smoking too much at the beginning it will burn or be over-smoked.

How to Store Smoked Corn on the cob

Let the corn cool completely so that it doesn’t create condensation and get soggy once stored. Wrap each cob of corn in aluminum or plastic then store in a resealable plastic bag or airtight container. The corn should keep for up to 4 days in the fridge.

You can also freeze the corn for up to 4 months; any longer and the quality of the corn diminishes greatly. To eat, thaw the corn overnight in the fridge. It can then be warmed on the grill on MEDIUM heat or in the oven.