Smoked Corn On The Cob

5 from 43 votes

Delicious smoked corn on the cob cooked 2 ways, low and slow or under 30 minutes!

Prep Time5

Cook Time3 5

Total Time3 10

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 238kcal

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 degrees F 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 degree F smoker for 20-30 minutes or until tender. This can be done with the husks on or off.

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 them.
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.