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Corn on the cob is a classic backyard favorite, but smoking it on an offset smoker takes it to a whole new level. This method infuses the corn with a rich, woody smokiness that enhances its natural sweetness and crunch. We’ll share a simple trick to keep your corn juicy and tender while it smokes, ensuring each bite is packed with flavor. With just butter and your favorite rub, this smoked corn on the cob will be a standout at any summer gathering. Discover how easy and fun it is to elevate this traditional side dish to a smoky, delicious delight.
Ingredients For Offset Smoker Smoked Corn On The Cob
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For Offset Smoker Smoked Corn on the Cob, you’ll need one whole corn on the cob with the husk attached and 1 teaspoon of olive oil.
Directions For Making Offset Smoker Smoked Corn On The Cob
Add a smoky twist to a classic favorite with these directions for making Offset Smoker Smoked Corn on the Cob. Infuse sweet, tender corn with rich, smoky flavors by slow-smoking it on your offset smoker, and enjoy a deliciously unique side dish that’s perfect for any barbecue.
Preheat Smoker
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Heat your offset smoker to 250°F.
Prep Corn
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Pull back husks, remove silk, brush with olive oil.
Soak Corn
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Tie husks, soak in cold water for 30 minutes.
Smoke Corn
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Place on smoker, cook for 2 hours until tender.
Finish and Serve
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Remove, let cool for 5 minutes, cut twine, pull back husks, add toppings, and enjoy!
Variations and Substitutions for Offset Smoker Smoked Corn on the Cob
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- Creative Butter Mix: Enhance your smoked corn with a butter blend. Melt butter and mix in chopped garlic, parsley or cilantro, smoked paprika, cumin, and chili powder, then pour over the corn.
- Mexican-Style Corn: Try “Elote” by pulling back the husk, buttering the corn, spreading mayonnaise, and sprinkling with cotija cheese. Add Tajin or Cajun seasoning for extra flavor.
- Smoked Garlic: Smoke garlic bulbs alongside your corn. Slice off the tops, drizzle with olive oil, and season with salt and pepper. Smoke them together and mix the roasted garlic into your butter for added richness.
Tips and Tricks for Offset Smoker Smoked Cream Cheese
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- Soaking and Twine: Soak the corn in cold water with the husk on to keep it moist while smoking. The wet husk helps retain moisture, making the corn tender and juicy. Use butcher twine to keep the husk tightly around the corn.
- Aluminum Drip Pan: Place a disposable aluminum drip pan with an inch of water on the ash grate under the corn. This keeps the corn moist and enhances the smoky flavor.
- Checking Doneness: Peel back a husk leaf and test a kernel with a knife. If it’s tender and juicy, the corn is done.
