Smoked Corn on the Cob

Smoked Corn on the Cob
Smoked Corn on the Cob. Sabrina S. Baksh
  • 70 mins
  • Prep: 10 mins,
  • Cook: 60 mins
  • Yield: Serves 6 to 12
Ratings (60)

To make a slow smoked corn on the cob, soak the ears of corn in water for a few hours, then rub down with olive oil and light seasoning. Smoke corn for an hour or so and remember to leave the husks intact. The result is fantastic. 

What You'll Need

  • 6 to 12 ears of corn with the husks still on
  • 1/2 cup/120 mL
  • olive oil
  • 2 tablespoons/30 mL onion powder
  • 1 tablespoon/15 mL sweet paprika
  • 2 tablespoons/30 mL brown sugar
  • 1 tablespoon/15 mL mild chili powder
  • 1 teaspoon/5 mL salt
  • 1 bunch green onions, finely chopped

How to Make It

  1. Gently pull back the husks on the each ear of corn. Remove the silk but not the husks.
  2. Place the ears in a large pan and fill with water to cover the corn. Let sit for several hours.
  3. Combine olive oil with onion powder, paprika, brown sugar, chili powder, and salt.
  4. Remove from water and brush the corn  with oil mixture.
  5. Pull the husks back over the corn.
  6. Prepare your smoker and smoke the ears of corn at 225 Fahrenheit/110 Celcius for about 45 minutes to 1 hour.
  1. When done smoking, pull back the husks, top with green onions and enjoy.