Smoked Corn on the Cob
Ingredients
- 4 ears corn on the cob
silks removed
- ¼ cup unsalted butter
melted
- 1 tablespoon fresh herbs
parsley, cilantro, rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Directions
- 1
Preheat your smoker or pellet grill to 225 degrees F.
- 2
Peel back corn husks and remove and discard the silks, then place them on a platter or cutting board.
- 3
Combine butter, herbs of choice, paprika, garlic powder, salt, and pepper in a small bowl. Brush the butter mixture all over the corn.
- 4
Place corn in a single layer on the upper racks in the smoker. Smoke for 50-75 minutes, flipping halfway through the cook time, until it is easy to pierce with a fork.
Smoked Corn on the Cob
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About this Recipe
Craving that irresistible combination of sweet and savory with a smoky twist? This Smoked Corn on the Cob recipe is your ticket to elevating any meal, perfect for a backyard barbecue or as a standout side dish any time of year.
What sets this corn apart is the smoking process itself, which infuses each kernel with a deeply aromatic flavor that simple grilling can't replicate. The thoughtful blend of melted unsalted butter, vibrant fresh herbs like parsley, cilantro, or rosemary, along with the earthy warmth of smoked paprika and garlic powder, creates a truly unforgettable experience. It's a simple technique that delivers complex, satisfying results.
Prepare for a flavor revelation with every bite. You'll find the corn kernels tender yet still holding a satisfying bite, bursting with their natural sweetness, beautifully complemented by the savory, smoky seasoning. The melted butter carries those delightful herbal and spicy notes right into the corn, creating a juicy, flavorful experience. This dish offers a comforting warmth and a delightful aroma that will instantly make any gathering feel special. While it requires a bit of time on the smoker, the preparation is straightforward, making it an accessible yet impressive side.
Feel free to get creative with your fresh herbs—a mix of parsley and cilantro offers bright notes, while rosemary adds a more robust, woodsy aroma. You can also adjust the amount of smoked paprika, garlic powder, sea salt, and ground black pepper to suit your personal preference, making it milder or more boldly seasoned.
This Smoked Corn on the Cob is the quintessential side for summer barbecues, pairing wonderfully with grilled meats, fresh salads, or any outdoor feast. It's equally at home as a comforting, flavorful addition to a weeknight dinner, bringing a touch of smoky charm to your plate.