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Corn on the Cob on the Smoker
Throwing some corn on the smoker to join the meat you are already smoking during its last stages is not exactly a recipe. However, the corn can turn out so delicious that a few tips are worth sharing.
Even though we often finish ours simply by brushing it with melted butter and a sprinkle of salt, pepper and chilli powder on occasion we go all out and opt for a rich slathering of our butter based, Cajun inspired, seafood boil sauce. Then the corn can truly shine in its own right, perhaps next to unassuming smoked shrimp or smoked baby back ribs.
Ingredients
Corn in husk. For corn on the cob on the smoker it is a good idea to use fresh corn. You will not need to soak it in water - smoke adheres best to dry surfaces and we favor the optimal configuration of fresh corn (just husked but with the husks still attached for visual effect later) and no soaking or basting during smoking. It tends to retain sufficient moisture and acquires a pronounced smokiness with a beautiful outside finish.
Butter. To melt and brush over the corn once it has been removed from the smoking chamber. Unsalted is better so that you can season to taste once the butter is brushed. Your choice.
Seasonings. We like and suggest the simple combination of kosher salt, black pepper, chilli powder and finely cut fresh Italian parsley. Season as you please!
Seafood boil sauce. This is for if you want to really spruce up your corn. Follow this recipe. The sauce can be made during the time the corn is in the smoker.
Best Wood for Smoking Corn
Sweet-flavored and mild woods are best for smoking corn because their gentle smoke will not overwhelm its natural sweetness.
To that end opt for fruity applewood, cherry, pecan or maple. Hickory wood adds a bolder flavor while it still works really well for smoked corn on the cob.
Avoid strong, pungent woods such as mesquite as the smoke they produce will obliterate the gentle flavor of the fresh kernels.
How To Smoke Corn on the Cob
- Set up your smoker according to the manufacturer's instructions and get it to 250 F. Try to maintain this temperature stable. (Typically, you will simply add the corn cobs when you have about 40 or so minutes left to finish a protein you are already smoking at 250 F.)
- Husk the corn, keeping and folding the husks backwards and remove the silk. Place the cobs directly over the grate of the smoking chamber and close the lid.
- After 20 minutes flip the corn and continue smoking for another 20 minutes.
- Pull the corn off the smoker and immediately baste with melted butter, all over. Season to taste and sprinkle with parsley.
NOTE: Corn on the cob needs to be on the smoker for about 40 minutes at a temperature of 250 F. This is plenty of time for the surface to acquire the pleasant notes of the smoke and for the kernels to cook through, while not becoming dry.
Presentation
Since we eat with our eyes first, the presentation of smoked corn on the cob holds a considerable potential to enhance the culinary experience. No matter what protein you are accompanying with it. Make it appealing. Do not spare effort:)
Fluff the now smoked husks, spread it out and brush it all over with color. Enjoy life!
Brush Sauce Ideas
As already mentioned - try our Seafood Boil Sauce with Cajun flare.
If you are a fan or fresh parsley try this French inspired sauce known as Persillade.
Chipotle mayo - mix thily chopped chipotles in adobo sauce with mayo in a ratio of that suits your taste. Then slather over the smoked corn.
Elote makeover - take a look at this traditional Mexican street corn presentation - it works pretty well with smoked corn as well.
Smoked cream cheese - if you opt to make some together with the corn it is great to smear over the cobs.
Storage and Reheating
Store completely cooled down smoked corn on the cob in an airtight container in the refrigerator. You may also slice it off the cob before refrigerating it.
To reheat smoked corn on the cob wrap it in foil (perhaps along with a piece or two of butter) and place it in a 300 F oven for about 7 minutes.
Reheat sliced smoked corn in a skillet with a bit of butter over a medium stove, stiring a few times.
Recipe
Smoked Corn on the Cob
Ingredients
- 4 corn on the cob
- 4 tablespoon butter
- kosher salt to taste
- black pepper to taste
- chilli powder to taste
- 2 tablespoon fresh Italian parsley finely chopped
Instructions
- Set up your smoker according to the manufacturer's instructions and maintain 250 F.
- Husk the ears of corn folding back some of the husk to use as a 'handle' and for visual effect when done (optional). Remove the silk.
- Place the corn on the cob on the smoker, directly onto the grates, and smoke for about 40 minutes with the lid closed. Turn over at around 20 minutes.
- To serve, melt the butter, add the seasonings, stir and slather over the smoked corn. Finish with a sprinkle of parsley.
Mattie
It tasted amazing. Simple recipe, I appreciate the tips and it was enough to just slather salted butter over the cobs.