Ultimate Smoked Corn on the Cob: A Flavor Revolution for Your BBQ
Tired of serving bland, boiled corn? Prepare to transform your grilling experience with irresistibly flavorful smoked corn on the cob! Infusing sweet corn with a rich, smoky essence creates a side dish that not only tastes incredible but also looks absolutely amazing when served. Fire up your smoker, grab some fresh corn, and let’s dive into making the most succulent, buttery smoked corn your guests will ever taste.
Video – Step by Step Guide to Smoked Corn
Why Smoked Corn on the Cob is a Game-Changer
Smoking corn on the cob introduces a depth of flavor that simply cannot be achieved through boiling or steaming. The slow cooking process in the smoker allows the corn to absorb subtle hints of wood smoke, creating a complex and utterly delicious profile. Imagine the natural sweetness of fresh corn enhanced by a delicate smokiness, perfectly complemented by melted salted butter. It’s a culinary experience that elevates a simple side dish to a true centerpiece.
Beyond its incredible taste, smoked corn is a versatile side dish that pairs wonderfully with a wide array of smoked meats, making it an essential addition to any BBQ spread. It’s the perfect companion to juicy Smoked Burgers or tender Smoked Brisket. Serve it alongside some savory smoked baked beans and you’ve crafted the ultimate BBQ feast.
Selecting the Perfect Corn for Smoking
For the best results when preparing corn on the cob, sweet corn is undoubtedly the top choice. This variety is readily available at most grocery stores and farmers’ markets, especially during peak season. When selecting your corn, always prioritize ears that are still encased in their husks. The husks act as a natural protective layer, maintaining the corn’s moisture and adding to its visual appeal when prepared for smoking.
Sweet corn comes in various types, so don’t be surprised if the kernels exhibit different colors from batch to batch. You might encounter ears with bright yellow kernels, others with a creamy white hue, or even a delightful mix of both. Rest assured, regardless of the kernel color, all varieties of sweet corn will deliver that desirable juicy texture and wonderful sweet flavor that makes smoked corn so exceptional.
Preparing Your Corn for the Smoker
Proper preparation not only ensures delicious results but can also significantly enhance the presentation of your smoked corn on the cob. Tying back the husks before smoking is a popular technique that doesn’t alter the corn’s taste but adds an impressive, gourmet touch to your backyard BBQ.
To prepare, gently pull the husks down from the tip of each ear towards its base, being careful not to detach them completely. Once the kernels are exposed, meticulously remove all the fine corn silks – those thread-like strands nestled within the husk – as these can easily catch fire during the smoking process. Gather the husks neatly together and secure them with a 12-inch strip of butcher twine, tying it into a bow for an elegant finish. This method not only looks great but also provides a convenient handle for eating.
An optional, but highly recommended, step is to briefly dunk the prepared corn in water before placing it in the smoker. This extra moisture helps to “steam” the corn from within as it cooks, resulting in an even more tender and juicy bite. If you plan to grill the corn, soaking the husks is crucial to prevent them from igniting over direct flames.
Choosing Your Smoker or Grill
The type of equipment you use will influence the final flavor and effort required for your smoked corn on the cob. Let’s explore a few popular options, each offering unique advantages.
Pellet Smokers: Convenience Meets Flavor
Pellet smokers are a fantastic choice for smoking corn and other meats due to their ease of use and consistent temperature control. They require minimal effort, allowing you to focus on other aspects of your meal or simply enjoy the company of your guests.
Operating a pellet smoker is straightforward: just fill the hopper with your preferred wood pellets, set your desired temperature, and let the smoker do the rest. My personal favorite is the Traeger, renowned for its reliability and excellent smoke production. However, there are several other great pellet smoker options available on the market, each offering various features and price points to suit any budget and need.
Traditional Offset Smokers: For the Purist
For those who crave an authentic, deep smoke flavor, a traditional offset smoker is unparalleled. While they demand a bit more attention to maintain a consistent fire and temperature, the reward is an intensely smoky flavor that cannot be replicated by other methods. This option is ideal for dedicated pitmasters who enjoy the hands-on process of managing a fire.
If you have ample time, enjoy the art of fire management, and perhaps a cold beverage in hand, an Oklahoma Joe’s Smoker or a similar model will provide an incredibly rewarding smoking experience for your corn.
Charcoal and Gas Grills: A Flavor Step-Up
Even if you don’t own a dedicated smoker, your trusty grill can still produce fantastic corn far superior to boiling. Whether you use a propane or charcoal grill, you’ll achieve significantly more flavor than cooking on the stovetop. While the smoke flavor might not be as profound as with a dedicated smoker, you’ll still get that delicious grilled essence, sometimes even with charring, which adds its own unique appeal.
It’s hard to beat the classic Weber charcoal kettle grill for its ability to impart a wonderful, robust flavor from the hot coals. For gas grills, you can often add wood chips in a smoker box to introduce some smoky notes without needing a full smoker. The key is to avoid direct high heat, which can quickly burn the husks and kernels. Keep the heat low to medium and use indirect cooking methods where possible.
Choosing the Best Wood for Smoked Corn
When smoking corn on the cob, the goal is to enhance its natural sweetness with a subtle smoky backdrop, not to overpower it. Therefore, a mild flavor wood pellet or wood chip is the ideal choice. Fruit woods like apple and cherry are excellent options, imparting a gentle, sweet smoke that complements corn beautifully. A nice hickory wood can also work well, offering a slightly stronger but still palatable smoky flavor that doesn’t overwhelm.
If you’re using a pellet grill, consider using competition or trophy blend pellets. These blends typically combine several different types of hardwood, offering a balanced and versatile smoke profile that works well with a variety of foods, including sweet corn. Avoid very strong woods like mesquite or oak, as their intense smoke can easily overpower the delicate flavor of the corn.
Smoking the Corn to Perfection
Before you begin, remember that dunking the corn in water is an optional but beneficial step, as it helps to ‘steam’ the corn and keep it moist during the smoking or grilling process. If you’re using a grill, wetting the husks is particularly important to prevent them from catching fire.
To infuse your corn with that desirable smoke flavor, smoking is best done at a relatively low temperature. Pre-heat your smoker to 275°F (135°C), utilizing a mild flavor wood pellet or wood chips as previously discussed. This temperature allows for a gentle smoke infusion without overcooking the corn too quickly.
At 275°F, it should take approximately 45 minutes to smoke the corn until it is perfectly tender. During this time, it’s a good idea to rotate the corn halfway through to ensure even cooking and smoke absorption. If you find yourself pressed for time, you can increase the temperature to 350°F (175°C), which will reduce the smoking time to about 30 minutes, though the smoke flavor might be slightly less intense.
When it comes to presentation, preparing the corn with tied-back husks is a fantastic choice. However, if presentation isn’t your primary concern, you have a couple of other options: you can either leave the corn fully in its husk (remember to soak it first for a steamed effect and to prevent burning) or remove the husks and silks completely before smoking or grilling. If you opt to leave the corn fully in the husk, it might require a slightly longer smoking time, typically 1 to 1.5 hours, to ensure it cooks through.
To check for doneness, gently squeeze a kernel; it should be plump and tender. You can also carefully pull back a few kernels and taste them. The corn should be sweet, juicy, and have a slight bite without being tough.
Mouthwatering Corn Toppings
Once your smoked corn emerges from the smoker, hot and fragrant, it’s time for the magic of toppings! And when we talk about corn toppings, there’s one ingredient that truly shines: Butter, Butter, Butter! As soon as the corn is removed from the smoker, generously rub butter all over each ear. The residual heat will melt the butter perfectly, ensuring every sweet kernel is coated in its rich, savory goodness.
For optimal spreading, it’s a good practice to remove your butter from the refrigerator about 30 minutes before the corn is finished cooking, allowing it to soften. This makes application much easier and more even. After buttering, sprinkle a generous amount of freshly ground sea salt and cracked black pepper. The salt enhances the corn’s natural sweetness, while the pepper adds a subtle warmth and aromatic kick. Butter, salt, and pepper are truly all you need to perfectly complement the inherent sweetness and smoky depth of the corn.
Feeling adventurous and want to get creative with your smoked corn on the cob? There are countless ways to elevate this already delicious dish! Here are some other fantastic topping ideas that will impress your guests:
- Cotija Cheese: Crumbly, salty, and slightly tangy, Cotija cheese is a staple in Mexican street corn (Elote) and pairs incredibly well with smoked corn.
- Chili Powder or Paprika: A sprinkle of chili powder or smoked paprika adds a warm, earthy spice and beautiful color.
- Mayonnaise or Crema: A thin layer of mayo or Mexican crema provides a rich, creamy base that holds other toppings in place and adds a luscious texture.
- Fresh Cilantro & Lime: A squeeze of fresh lime juice brightens the flavors, and chopped cilantro adds a fresh, herbaceous note.
- Cheddar & Crispy Bacon Bits: For a decadent twist, sprinkle shredded cheddar cheese and crispy bacon bits for a smoky, cheesy, and crunchy experience.
- Garlic Butter & Parmesan: Mix minced garlic into softened butter before spreading, then top with grated Parmesan cheese for an Italian-inspired flair.
For a Mexican street corn-inspired version, after buttering, slather the corn with a thin layer of mayonnaise, roll it in crumbled Cotija cheese, then sprinkle with chili powder and fresh cilantro, finishing with a generous squeeze of lime. This combination perfectly balances sweet, smoky, salty, tangy, and spicy flavors.
Presentation and Serving Suggestions
Smoked corn on the cob is a dish that truly deserves its own moment in the spotlight. For the best culinary experience and aesthetic appeal, consider serving it on a dedicated dish rather than crowding it onto the same plate as your other foods. This prevents the rich butter, salt, and pepper from mingling with other side dishes, like delicate deviled eggs, that might not benefit from those flavors.
Here at Jerkyholic, we love using these practical and stylish corn dishes, but feel free to find one that best reflects your personal style. Corn holders are another fantastic addition, especially for those who prefer to keep their hands clean and mess-free. Simply rip off the husk from the base before carefully stabbing each end with a corn holder, making for an organized and enjoyable eating experience. With the husks tied back, as demonstrated earlier, it makes for an elegant presentation that will surely impress your dinner guests.
Frequently Asked Questions About Smoked Corn
At a smoker temperature of 275°F (135°C), smoked corn on the cob typically takes between 30 to 45 minutes to cook until tender. If you increase the temperature to 350°F (175°C), it can be ready in about 30 minutes. Always check for tenderness by gently squeezing a kernel.
You have options! For the best presentation at the dinner table, peel back the husks and tie them with twine, exposing the kernels. Alternatively, you can leave the corn fully in the husk and dunk it in water before smoking; this creates a more ‘steamed’ effect and helps prevent the husk from drying out or burning. If leaving the husk on completely, smoke for approximately 1 to 1.5 hours.
Yes, absolutely! Grilling corn offers a delicious charred flavor, though with less intense smoke than a dedicated smoker. It is crucial to soak the corn in water (especially if leaving the husks on) before placing it on the grill, as dry husks can easily catch fire over direct flames. Use indirect heat for best results, or low direct heat, turning frequently.
Expert Tips for the Best Smoked Corn
- Grilling Technique: If you’re using a grill, refrain from peeling back the husk initially. Instead, soak the entire ear of corn in water for at least 30 minutes before grilling. Use tongs to periodically remove the corn from the grill and dunk it back in the water every 5 minutes or so while cooking. This technique helps to ‘steam’ the corn inside the husk, keeping it moist and preventing charring. Set your grill to a low temperature, as corn cooks faster on a grill than in a smoker.
- Enhanced Smoky Flavor: For an even deeper smoky flavor profile, consider rubbing the corn cob with a thin layer of butter *before* placing it in the smoker. This creates a barrier that helps trap the smoky essence closer to the kernels while also preventing them from drying out.
- Elegant Presentation: Serve your smoked corn with the husks tied back for an impressive and rustic presentation. Just be sure to inform your guests that they can easily rip off the husks before enjoying their buttery, smoky treat. This little detail adds to the overall experience and makes for a memorable dish.
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Buttery Smoked Corn on the Cob
Pin Recipe
Ingredients
- 4 each corn on the cob (in husk)
- 4 teaspoon butter
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Equipment
Instructions
- Peel corn husks down from the tip of the ear of corn to the base. Be careful not to break them off.
- Remove all corn silks. Bunch the husks together and tie them back securely with a 12″ long piece of butcher twine.
- Dunk the prepared corn in water (optional, but recommended for moisture and to prevent burning if grilling). Place on a pre-heated smoker set at 275°F (135°C).
- Smoke for 30-45 minutes, rotating the corn once halfway through to ensure even cooking and smoke flavor.
- Remove from smoker, plate, and serve immediately with butter, sea salt, and fresh cracked black pepper.
Pro Tips
- If using a grill, don’t peel back the husk and soak the entire ear in water before grilling. Use tongs to pull off the grill and dunk back in the water every 5 minutes or so while cooking to ‘steam’ the corn and keep it from burning. Set your grill to low heat, as it will cook faster than on a smoker.
- Rub the corn cob with butter before smoking to gain an even more intense smoky flavor and ensure moisture.
- Serve with the husk tied back for a great presentation, but clearly instruct guests that they can easily rip it off before eating.