Smoked Corn on the Cob: The Ultimate Flavorful Recipe!

Who doesn’t love a delicious meal cooked on the grill or smoker? The smoky aroma wafting through the air, the mouthwatering flavors that only fire can bring – it’s an experience like no other. And if you’re a fan of corn on the cob, you’re in for a treat. Get ready to tantalize your taste buds with the tastiest Smoked Corn on the Cob recipe you’ll ever find!

A Simple Method for Smoky Perfection

When I discovered this recipe, I was blown away by its simplicity and incredible flavor. The secret lies in the short cooking time and the smoky touch. It’s the perfect addition to complete your meal when you’re firing up the smoker.

Unleash the Flavor Potential

“I’ve done this twice now, about to mix my 3rd mixture for the family’s Memorial Day meal. It’s awesomely yummy! 😋” – Christina, Blog Reader

Before perfecting this recipe, I delved into the world of Smoked Corn on the Cob recipes. I wanted to create something that stands out, both in terms of ease and taste. And I can confidently say that this recipe will blow you away. It may be the simplest smoked corn recipe out there, but don’t let that fool you. The flavors are out of this world.

Soaking or Not Soaking?

Many recipes suggest soaking the corn to prevent it from drying out. However, for smoked corn on the cob, you can skip this step unless you’re using a scorching hot fire for an extended period. If your smoker is running hotter than the usual 200-225 degrees Fahrenheit, consider soaking the corn for 15-20 minutes beforehand.

Further reading:  A Flavorful Twist: Smokin' Southwestern Corn Chowder

To Husk or Not to Husk?

” This is my go-to recipe for corn. Absolutely fabulous every time!” – Amby, Blog Reader

Some recipes recommend keeping the husks on while smoking. However, if you want to infuse the kernels with that irresistible smoky flavor, it’s best to remove the husks. Leaving the husk on will result in steamed corn, with most of the smoke flavor remaining trapped in the husk. But if you prefer the smokiness to stay outside, leaving the husk intact while cooking is a great option for you!

The Right Equipment and Wood for the Job

For this recipe, I use the Weber Smokey Mountain smoker. It’s a reliable and easy-to-maintain smoker that delivers consistent results. I prefer a mild smoke flavor, so I usually opt for pecan or cherry wood. The choice of wood can make a significant difference in the final taste, so feel free to experiment and find your favorite combination.

How to Smoke Corn to Perfection

  1. Start by preparing your corn. Remove the husks if you want that smoky flavor to penetrate the kernels.
  2. Preheat your smoker to a low heat (around 225 degrees Fahrenheit).
  3. Brush the corn with your favorite marinade or sauce. This step adds an extra layer of flavor.
  4. Place the corn directly on the smoker grates.
  5. Smoke the corn for less than an hour, turning it every 15 minutes to ensure even cooking.
  6. Optional: Baste the corn once more while it’s on the smoker for an added burst of flavor.
  7. Once the corn has a beautiful golden color and a smoky aroma, it’s ready to be savored.
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Get Ready to Indulge in Smoky Bliss

I hope you and your loved ones enjoy this incredible Smoked Corn on the Cob recipe as much as I do. But the deliciousness doesn’t stop here. If you’re a fan of this recipe, don’t miss out on these other mouthwatering options:

  • Perfect Smoked Chicken Rub
  • Brown Sugar Smoked Salmon
  • How to Smoke a Whole Turkey for Thanksgiving
  • Smoked Chicken Quarters
  • Instant Pot Mashed Potatoes
  • Blackberry Dude’s Barbecue Rib Rub
  • Smoked Chicken Breast

For more smoky goodness, make sure to check out Rowdy Hog Smokin BBQ. They offer a wide array of barbecue delights that will leave you craving more. So fire up your grill or smoker, and let the flavors of Smoked Corn on the Cob transport you to foodie heaven!