Can it get any more old-school American backyard grilling than corn on the cob?

Let’s take it off the grill and to the next level and smoke the corn on the cob with an offset smoker. The fire from the offset smoker adds such a unique woody, smokey essence to the already delicious crunchiness of the corn on the cob.

And we’ll show you a trick to keep your corn on the cob from drying out while it smokes so every bite of your smoked corn on the cob is crunchy and juicy with an infusion of smokey flavor. Just add butter and your favorite rub, and dig in!

Why You Should Try Smoked Corn On The Cob

The most important reason to try this recipe is – The smokey flavor of the corn on the cob is simply remarkable and so satisfying. Pull back the husk, slather on some butter, add salt and pepper, and you have yourself a handful of smokey corny goodness.

Easy and fun to prepare – Only TWO ingredients to gather and prepare. That’s right, TWO! So easy, yet so delicious! And what could be more fun for a cook than playing with your corn on the cob, wrapping it up in the husk, and tying butcher twine around it? Sounds like a ton of fun to me!

Easy to smoke and fun to eat – After a few simpleprepping steps, just let the smoker do all the work. Place it on the offset smoker grill grate, and smoke away. No moving, no flipping, no rotating. It’s just corn on the cob and smoke. Oh yeah, and then the eating! Hang onto that corn on the cob with both hands, let the melted butter drip down your chin, and pig out!

Ingredients For Offset Smoker Smoked Corn On The Cob

One whole corn on the cob with husk attached
1 teaspoon olive oil

Directions For Making Offset Smoker Smoked Corn On The Cob

1. Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.

2. Prepare the corn on the cob – Gently pull back the all the husk leaves one at a time from the cob and leave them attached at the bottom of the cob. Remove all the silk and discard. Brush the olive oil over the surface of the corn.

corn on the cob with olive oil and brush

3. Soak the corn on the cob – Tie the husk leaves in place at the top of the cob with kitchen twine, and submerge in cold water for thirty minutes

4. Place the corn onto the smoker – Place the corn on the cob on the smoker and smoke for two hours or until the corn is heated through and the kernels are tender.

5. Remove the corn from the offset smoker – Take the corn on the cob off the offset smoker and let it rest and cool for 5 minutes. Cut the kitchen twine, pull back the husk leaves, add your favorite toppings and seasonings, and enjoy!

Variations And Substitutions For Offset Smoker Smoked Corn On The Cob

What are you going to add to your smoked corn on the cob – Butter, salt, and pepper are the traditional additions to corn on the cob. And there is nothing wrong with those three simple ingredients. But let’s get creative and try this. Melt butter, add chopped garlic, chopped parsley or cilantro, smoked paprika, cumin, and chili powder, stir together, and pour it over your corn on the cob. But watch out, you may get addicted to it!

Try Mexican-style corn on the cob – Mexican corn on the cob, called “Elote” is a unique and incredible way to serve corn on the cob. Simply pull back the husk leaves of your smoked corn on the cob, slather it in butter, spread the corn evenly with mayonnaise, and sprinkle with cotija cheese. Add a sprinkle of Tajin or Cajun seasoning to it as well for a piquant finish.

Smoked some garlic bulbs – While your corn on the cob is smoking, smoke some bulbs of garlic alongside. Simply slice the top quarter of the garlic bulb off, add olive oil and salt and pepper to the cut top, and place in the offset smoker next to your corn on the cob. They should be ready to come off the smoker at the same time as the corn on the cob. Use this in your melted butter for the corn. So good!

Tips And Tricks For Offset Smoker Smoked Cream Cheese

Why soak the corn on the cob and use butcher twine? – Soaking the corn on the cob in cold water with the husk on ensures that the corn inside the husk does not dry out and stays moist during the smoking process. As the wet husk heats up, it surrounds the corn with moisture so that the corn kernels will be tender and juicy when smoked. The butcher twine keeps the husk leaves firmly packed around the corn.

Use an aluminum drip pan – Place a disposable aluminum drip pan filled with one inch of water on the ash grate underneath the smoking corn on the cob. This also helps ensure that your corn will stay moist and delicious during the smoking process while adsorbing the deliciousness of the wood smoke.

How do I know when my smoked corn on the cob is done? – Peel back one of the husk leaves and expose the corn kernels. With a sharp paring knife, puncture one of the kernels with the tip of the knife. If the kernel “gives” easily and appears juicy, then your corn on the cob is done.

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