Smoked corn on the cob is one of my all-time favorite side dishes to make on my Traeger during summertime. There's just something about corn on the cob and summer that go hand-in-hand. It beats regular boiled corn on the cob any day of the week, and is a perfect addition to your next backyard get together.
How To Make Smoked Corn On The Cob
Smoked corn on the cob is a super-simple side dish and perfect summer recipe, and is a great option for vegetarian BBQs.
First, we're shucking the corn out of the husks, to maximize the smoky flavor of the Traeger.
Then we're tossing it on the smoker, letting it go low and slow for about 90 minutes.
In the meantime, we're going to whip-up a yummy chipotle lime butter to baste the corn in.
Serve with a porterhouse steak or smoked pork chop, and you're good to go!
The Ingredients
For The Corn
- Fresh corn on the cob (2 ears). Husks and silk removed.
- Olive oil (1 tbsp). To help the salt & pepper adhere to the corn.
- Salt & pepper (a pinch). To lightly season the corn.
For The Chipotle Lime Butter
- Unsalted butter (1/4 cup). Softened. To act as the base of our chipotle lime butter.
- Lime. Zest and juice of 1/2 of a lime.
- Chipotle pepper in adobo sauce (1/2 pepper). To add a little kick to our lime butter.
- Adobo sauce (1/4 tbsp). From the can of chipotle peppers.
- Garlic (1/2 glove). Minced.
The Directions
1. Prepare the chipotle lime butter. Combine the softened butter, lime zest, lime juice, chopped chipotle pepper, adobo sauce, minced garlic, and salt in a small aluminum pan. Mix well and set aside.
2. Preheat your smoker to 225F degrees.
3. While the smoker is preheating, prepare the corn. Lightly brush each ear of corn with olive oil and season with salt and pepper.
4. With your smoker running at 225F, place the corn directly on the grill grates, along with the aluminum foil pan of the chipotle lime butter ingredients.
5. Every 30 minutes or so, brush the chipotle lime butter on the corn.
6. Continue to smoke for about 1.5 hours, until the corn is tender and has a nice smoky flavor.
7. Remove the corn from the smoker and slather with the chipotle lime butter. Serve and ENJOY!
Cooking Temperature & Time
- Cooking Temperature. We smoked this corn on the cob at 225F until the corn became soft and tender.
- Cooking Time. This corn on the cob took about 90 minutes to finish on our 225F Traeger.
Storage Tips
- To Store. You can store this smoked corn on the cob in an airtight container in the fridge for up to 3-4 days, and up to 3 months in the freezer.
- To Reheat. You can reheat the refrigerated corn in a 350F degree oven for 10-15 minutes, wrapped in aluminum foil. If your corn is frozen, allow it to thaw overnight first.
Frequently Asked Questions
Use corn without husks when you're smoking corn on the cob. I like to buy the corn with the husks on, and then remove it. With the husks removed, the corn will absorb much more smoky flavor from the smoker.
Don't smoke the corn wrapped in foil. Again, we want the corn to absorb as much smoky flavor as possible, and the foil will prevent the smoke to get into the corn.
What To Serve With Smoked Corn On The Cob
Pair your corn with these juicy, tender chicken thighs.
Smoked corn on the cob goes perfectly with tender 321 ribs.
I love enjoying corn on the cob with this smoked pork belly.
Recommended Tools & Equipment
- Traeger Grill. I love my Traeger 780 for all things smoking!
- Pellets. I've really been digging the pellets from BBQ'ers Delight.
- Aluminum Pans. I always keep these small aluminum pans on hand. They're perfect for things like sauces and apps that need to go on the smoker, but you don't want to put directly on the grill grates.
More BBQ Side Dish Recipes To Try
The Best Smoked Corn On The Cob
Ingredients
- 2 ears corn on the cob husks and silk removed
- 1 tbsp olive oil
- 1/4 cup unsalted butter to be smoked
- 1/2 lime zest and juice
- 1/2 chipotle pepper in adobo sauce shredded
- 1/4 tbsp adobo sauce thick-cut
- 1/2 clove garlic
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare the chipotle lime butter. Combine the softened butter, lime zest, lime juice, chopped chipotle pepper, adobo sauce, minced garlic, and salt in a small aluminum pan. Mix well and set aside.
- Preheat your smoker to 225F degrees.
- While the smoker is preheating, prepare the corn. Lightly brush each ear of corn with olive oil and season with salt and pepper.
- With your smoker running at 225F, place the corn directly on the grill grates, along with the aluminum foil pan of the chipotle lime butter ingredients.
- Every 30 minutes or so, brush the chipotle lime butter on the corn.
- Continue to smoke for about 1.5 hours, until the corn is tender and has a nice smoky flavor.
- Remove the corn from the smoker and slather with the chipotle lime butter. Serve and ENJOY!
