Smoked Corn on the Cob at 225°F

Smoked corn on the cob is one of the easiest dishes to make. Throw some corn on the smoker in the final 1.5 hours of cooking to add a delicious side dish to your meal.

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Prep Time 5

Cook Time 1 30

Course Side Dish

Cuisine American

Servings

Equipment

Smoker or Pellet Grill

Ingredients

4 ears of corn

Seasoning

olive oil
salt
black pepper

Instructions

Preheat the smoker for at least 10 minutes at 225°F.
Remove the husk by shucking the corn. Remove any silk and rinse with water.
Rub corn with olive oil and sprinkle salt and pepper.
Place corn onto the smoker.
After 45 minutes, turn the corn and continue smoking.
Remove the corn after 1.5 hours and serve alongside with rest of your meal.

Notes

Here are some great ways to eat corn after it is cooked:

Rub butter and sprinkle cheese to have cheesy corn on the cob.
Slice the corn kernels off the cob and add the smoked kernels into a pasta or salad.
Add the smoked corn kernels into a bowl with mayo, cheese, and crushed hot cheetos to make esquites (Mexican corn salad).

Keyword Smoking, Vegetables