How Long to Smoke Smoked Corn on the Cob

Smoked Corn on the Cob Smoking Overview

Smoked corn is a BBQ side dish that impresses every time. The husk-on method steams the corn while it smokes, giving a juicier result. The naked method gives more smoke flavour and char. Either way, finish with butter, salt, and a squeeze of lime.

How to Smoke Smoked Corn on the Cob — Step by Step

1. Prep: Pull back the husk (don't remove), remove the silk, brush with butter, pull the husk back over. Or shuck completely and smoke naked for more colour
2. Set up your smoker: Preheat to 110-120°C (225-250°F). Add your wood chunks or chips — Hickory, pecan, or cherry work best.
3. Smoke: Place the smoked corn on the cob on the grate and smoke for 1-1.5 hours.
4. Wrap: Keep husk on during smoking for more moisture, or go naked for more smoke flavour
5. Check doneness: Kernels are tender and lightly golden, with visible smoke marks if cooked without husk
6. Rest: Serve immediately.

Common Mistakes to Avoid

• Not removing the silk before replacing the husk — it burns and sticks
• Smoking too long — the corn dries out and becomes starchy
• Forgetting to butter before smoking

Best Wood for Smoking Smoked Corn on the Cob

Our top recommendation: Hickory. Mild to medium woods work best. Pecan, cherry, and apple add subtle smoke without overwhelming the flavour.

Frequently Asked Questions

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