Are you looking for a new way to prepare corn on the cob? Traeger smoked corn on the cob is flavorful, smokey, and a perfect side to smoked carne asada, smoked chicken thighs, and more!
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I came up with this easy smoked corn on the cob recipe when I wanted to simplify preparing dinner by smoking my carne asada and corn on the cob at the same time, using the same temperature and smoking time.
Another reason I chose the long and slow approach is that I wanted to expose the sweet corn to smoke for an extended period to accentuate the smoky flavor.
Corn, however, doesn't NEED to be smoked for 3 hours. In fact, I will show you how to smoke corn on the cob in just 20-30 minutes when you are short on time. Either way, I know you'll love Traeger corn on the cob! And if you have extra corn, try my Tamales de Elote recipe!
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Ingredients & Substitutions
- Corn: Pick corn on the cob with fresh husks, and don't be shy about pulling the husks back to make sure that the kernels are plump and don't have missing kernels or worm damage.
- Butter: It's up to you whether you use salted or unsalted butter; either will work.
- Mayo: Choose from regular or low-fat mayonnaise.
- Tajin: Tajin seasoning contains salt and chili lime flavor. If you can't find it in your local grocery store, you can purchase it on Amazon.
- Rub or Chili Powder: I used a teaspoon of my homemade pork rub. If you prefer, you can substitute chili powder or your favorite rub. My rub contains various spices, brown sugar, and salt.
- Garlic: Although you can use garlic powder, I prefer using one or two fresh cloves of garlic.
How to Make Smoked Corn on the Cob
Step 1: Prepare your pellet smoker by adding your favorite flavor of wood pellets, then preheat to 165 degrees F. Choose the super-smoke setting if you have it.
Step 2: Meanwhile, mix softened butter, mayonnaise, crushed garlic, Tajin seasoning, and pork rub (or chili powder) until combined. Set the mixture aside while you prep the corn.
Step 3: Pull husks back from the corn to expose and remove the silk. Divide the seasoned butter mixture into four portions and slather over the corn cobs. Carefully pull the husk back over the seasoned corn, then tie them with strips of corn husks or butcher's twine.
Step 4: Smoke corn at 165 degrees for 3 hours (use Super Smoke for the first 2 hours). Next, turn the temperature up to 450 degrees F and char the corn cobs for a few minutes on each side. Serve immediately with more butter, salt, and pepper.
If you have more corn, be sure to try our new corn ribs recipe that can be prepared in an air fryer, oven, or grill! Or, make this delicious fresh corn salad instead. It's a wonderful option when you want to serve a light and nutritious side dish.
Smoked Corn in Under 30 Minutes
If you are preparing the smoked corn on the cob by itself and want it cooked faster, smoke the seasoned corn in a preheated 450-degree F smoker for 20-30 minutes or until tender. This can be done with the husks on or off.
Mexican Street Corn
I mentioned earlier that the smoked corn on the cob can be used to make my corn in a cup recipe. However, another option is to serve crema and crumbled Mexican cheese on the side and let those who want to make street corn have at it!
You will need the following ingredients to make crema for the Mexican street corn:
- Mayonnaise
- Sour cream (or plain yogurt)
- Lime juice
- Fresh garlic
- Chipotle or chili powder
- Sea salt
- Chopped cilantro
Additional Toppings
- Grated Cotija cheese or Parmesan cheese
- Sriracha or other hot sauce
Simply whisk all the crema ingredients in a small bowl and chill until the corn is ready. All you have to do from there is to slather the crema on the smoked corn cobs, grate the cheese, and sprinkle it over the corn. Finally, drizzle the corn with hot sauce.
Recipe FAQs
Removing the silk from corn on the cob can be a chore, but it doesn't have to be. The quickest way to remove silk from corn is to pull the majority of the silk off and then use a vegetable brush to brush the remaining silk off of the corn.
It is easy to smoke corn on the cob in aluminum foil. Simply wrap the shucked and seasoned corn in foil and place it directly on the grill. Smoke for 30 minutes at 450 degrees or at 225 degrees for one hour.
It is not necessary to soak corn before smoking it. Corn is usually soaked before grilling to keep the husks from catching on fire. When smoking at a low temperature, this won't be an issue. If you plan on charring the corn cobs at the end, you can simply remove the husks before charring the corn.
Serving Suggestions
Serve smoked corn on the cob with Traeger Tri-Tip, smoked beef ribs, or smoked prime rib. They can also be served on the side with smoked burgers or this best way to grill ribeyes recipe!
Pro Tips
- What flavor wood chips you use to smoke the corn is up to you. However, apple, cherry, maple, and hickory are all great options!
- Another way to season Traeger corn on the cob is to mix the spices into lemon garlic aioli and use that to slather on the corn before you smoke it.
- If you don't want to deal with the husk mess, you can slice the bottom of the corn off to easily remove the husks. After that, loosely wrap the corn in foil or make slits in the foil so that the corn can be exposed to smoke.
- It is perfectly acceptable to make 8 servings out of this recipe instead of 4. Using a sharp knife, slice each corn on the cob into two portions to accommodate last-minute guests.
- If you have a corn grilling basket, this would be a good time to use it!
Related Recipes
If you enjoy this smoked corn on the cob recipe, check out these related posts!
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Recipe
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Ingredients
Method
- Prepare your pellet grill smoker by adding your favorite flavor of wood pellets then preheat to 165 degrees F. Choose the super-smoke setting if you have it.
- Meanwhile, mix softened butter, mayonnaise, crushed garlic, Tajin seasoning, and pork rub (or chili powder) until combined. Set the mixture aside while you prep the corn.
- Pull husks back from corn to expose and remove the silk. Divide seasoned butter mixture into four portions and slather over the corn cobs. Carefully pull the husk back over the seasoned corn, then tie them with strips of corn husks or butcher's twine.
- Smoke corn at 165 degrees for 3 hours (use super smoke for the first 2 hours). Next, turn the temperature up to 450℉ and char the corn cobs for a few minutes on each side. Serve immediately with more butter and salt.
- If you are preparing the smoked corn on the cob by itself and want it cooked in a shorter amount of time, smoke the seasoned corn in a preheated 450℉ smoker for 20-30 minutes or until tender. This can be done with the husks on or off.
Nutrition
Notes
- If you have a corn grilling basket, this would be a good time to use it!
- What flavor of wood chips you use to smoke the corn is up to you. However, apple, cherry, maple, and hickory are all great options!
- Another way to season Traeger corn on the cob is to mix the spices into lemon garlic aioli and use that to slather on the corn before you smoke it.
- If you don't want to deal with the husk mess, you can slice the bottom of the corn off to easily remove the husks. After that, loosely wrap the corn in foil or make slits in the foil so that the corn can be exposed to smoke.
- It is perfectly acceptable to make 8 servings out of this recipe instead of 4. Using a sharp knife, slice each corn on the cob into two portions to accommodate last-minute guests.
Kelly Methey says
Sounds yummy!!!
Hilda Sterner says
Thanks, Kelly, they are!