It is summertime here, and now that the smoker is doing some extra work, what better time is there to make some tasty side dishes while smoking our meat. Learning how to smoke corn is easy and rewarding.
Smoked Corn on the cob is a staple in our house and one of the most requested side dishes. It goes well with just about everything. Once you try it, you will never want to go back to boiling your corn on the cob again.
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Quick Tips for Smoking Corn on the cob
- Great item to make when your smoking something else
- It can be smoked in different ways, so easy to adjust for whatever you are smoking
- A lot of different flavors go great with Corn. Apple, peach, cherry, hickory, maple, and mesquite. Even combining a few works out nice.
What Is Needed For This Recipe
Smoked corn is fairly simple and doesn’t require much. You can make it as simple as you want and expand it from there.
- Fresh Corn on the cob
- 1 stick Butter
- Salt ( I use Kosher Salt)
- Ground pepper
Picking Your Wood (Smoke Flavor)
Corn is one of the foods that taste good smoked in just about any type of wood. I have not used any wood types, yet that made the corn taste odd. Fruity woods such as Apple, peach, and cherry are excellent.
If I am just Smoking corn on the cob I normally choose apple or Cherry. Hickory, maple, and mesquite also are great choices. Combining is another great option( Hickory and Cherry) I have used a few different times. That’s the fun of experimenting.
Lately, I have been using Pit Boss Competition Blend a lot (Maple, hickory, and cherry wood) since it goes well with just about anything. I normally smoke 2-3 things simultaneously.
Get Your Smoker Up To Temp
This part of the Procedure can vary a lot. I normally smoke Corn between 225°-275° F. It all depends on what I am smoking. At 225°, I normally smoke the corn for around 70- 90 mins. At 275°, It is around 50 – 70 mins.
I am using a Pellet Smoker for the purpose of this recipe. Smoked corn can be smoked on an electric smoker or an offset smoker just as easily.
Smoked corn may even be done easily on a Grill as well, just got to set it up for indirect heat. ( question on how to let me know)
Getting The Corn Ready
When I grill Corn I will soak the corn in water for around an hour to help get some moisture in it.
I have found when Smoking though I have not needed to. If you fell you need to though go ahead.
First thing is to get your corn and all your ingredients.
Then we need to pull the husk back so we can get access to the corn. Don’t pull it all the way off just pull it down a little over 3/4 of the way. The goal is to pull the husk down as far as possible without tearing it off.
Then I try to get as much of the Silks off as I can. Do any clean up you like to do.
Then as I slowly rotate the corn, I sprinkle Kosher salt on the corn. (Apply to your taste)
Then I repeat the process adding ground pepper. ( Once again apply to your taste)
Time To Get The Corn On The Smoker
My Pellet Smoker Is up to temp already. I actually Started some Chopped potatoes with bacon and onions on the Smoker 45 mins ago and just added some Chicken thighs about 15 mins ago. The Pellet smoker is currently set to 275° F. I like to go out and turn the corn every 15 mins.
I will let everything cook for 60 mins and take a look.
Lets get it dished up
After an hour I pulled everything and started dishing up everyone plate.
In Conclusion, you do have a little window from when you pull it. I just try to pull it before all the corn starts to wrinkle up to bad.
This simple little recipe will make it so you never want to boil corn again. After tasting this your taste buds won’t let you go back to boiled corn.
Comments or opinions on recipe are welcome. Love to hear your thoughts
How To Smoke Corn – Adding Flavor To Your Favorite Dish
- 4 ears of corn
- 1 cub butter
- 1 ¼ cup Kosher salt
- 1 ¼ cup ground pepper
- Pull the husk back so we can get access to the corn. Don’t pull it all the way off just pull it down a little over 3/4 of the way.
- Then I try to get as much of the Silks off as I can. Do any clean up you like to do.
- Now grab a cube of butter and rub it into the corn.
- Next sprinkle on your salt and pepper(recommend adding to your liking)
- Then pull the husks back up and cover the corn the best you can
- Place on smoker at 275°F for 60 mins.
- Then pull of Smoker peel off husks and serve. Normally best to let sit for a min to cooldown but not required
|Amount Per 100 grams||1 ear (146 g)|
|% Daily Value*|
|Total Fat||3.4 g||5%|
|* Saturated fat||1.6 g||8%|
|Total Carbohydrate||32 g||10%|