Smoked Corn on the Cob at 225°F

Smoked Corn on the Cob at 225°F

Smoked corn on the cob is the perfect side dish since they smoke at 225°F for 1.5 hours. Perfect for throwing onto the smoker as your meat is nearing the end of its smoke. Add butter and eat corn on the cob or slice the kernels off and add smoked corn to your favorite pasta or salad.

Pellet grills and smokers are incredible at transforming big pieces of meat into centerpieces to any meal.

Although most folks only use smokers and pellet grills for meat, these cooking machines will transform boring vegetables into tasty side dishes.

After all, if the smoker can make tough meat taste incredible with smoke, heat, and time then imagine what it can do to vegetables!

So let’s cover the crowd favorite recipe of smoked corn on the cob.

Using Corn With or Without Husks

I have found that there are two types of folks – those who smoke corn with the husks on and those that take the husks off.

I’ve tried both and they both work just fine so it really comes down to personal preference.

I recommend removing the husk so that the corn can get hit with more smoke to pick up a smokier flavor but that’s just my personal taste.

You can keep the corn in the husk when following this recipe but you may need to add on an extra 30 minutes or so to make sure the corn is cooked all the way through.

Will Corn Dry Out when Smoking without the Husk?

Smoked corn is great at 225°F since the corn will typically not dry out.

However, if you smoke the corn at a higher temperature or keep it on the smoker for longer than 1.5 hours then the corn will become drier.

So if you are concerned that the corn may dry out then you can either:

  1. Soak the corn in water or a marinade for 1 to 8 hours before smoking
  2. Keep the corn in the husk since this will steam the corn and protect it from drying out

I always throw butter on my corn after it’s cooked so I’ve never noticed the corn being dry following this recipe.

Food that Tastes Great with Corn on the Cob

One of the reasons corn on the cob is a crowd favorite in my household is that it will pair great with any meat you smoke.

Here are great meals that smoked corn on the cob pairs with:

  1. Smoked Brisket
  2. Pork and Beef Ribs
  3. Pulled Pork
  4. Chicken
  5. Fish
  6. Beans
  7. Pasta
  8. Salad

I really have not found a dish that smoked corn on the cob does not go well with. This side dish will almost always get eaten before any of the other food runs out.

How Long Does Corn in the Husk Last?

Corn with the husk should be kept in the refrigerator for up to 3 days to preserve the freshness until it’s ready to be cooked. However, corn can be kept in the refrigerator for up to 7 days although it may not taste as fresh or sweet.

If the corn is not going to be used within 3 days then it’s best to freeze the corn to preserve the fresh and sweet taste.

Corn that is not stored properly will dry out and become starchy.

How to Store Leftover Smoked Corn on the Cob

If you follow this recipe, you won’t have any leftover smoked corn on the cob!

However, if you do find yourself with some leftovers, then place the smoked corn on the cob into a plastic bag or container and store them in the refrigerator for up to 7 days. However, the sooner you eat the corn the better it will taste.

Here’s a table that summarizes how long fresh and cooked corn will last in the refrigerator:

Corn TypeTime in Fridge
Fresh Corn5 – 7 days
Cooked Corn5 – 7 days

The 5-7 day timeline is just a general rule of thumb of how long corn will last in the refrigerator.

Always inspect and smell the corn before cooking or eating it. Any sign of mold or off putting smells will indicate that the corn is not edible.

Tips for Eating Corn on the Cob

Here are some ways to enjoy smoked corn on the cob:

  • Rub butter and sprinkle cheese to create cheesy corn on the cob.
  • Slice the corn kernels off the cob and add the smoked kernels into a pasta or salad.
  • Add the smoked corn kernels into a bowl with mayo, cheese, and crushed hot cheetos to make esquites (Mexican corn salad).
Smoked Corn on the Cob

Smoked Corn on the Cob at 225°F

Smoked corn on the cob is one of the easiest dishes to make. Throw some corn on the smoker in the final 1.5 hours of cooking to add a delicious side dish to your meal.
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Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 4

Equipment

  • Smoker or Pellet Grill

Ingredients
  

  • 4 ears of corn

Seasoning

  • olive oil
  • salt
  • black pepper

Instructions
 

  • Preheat the smoker for at least 10 minutes at 225°F.
  • Remove the husk by shucking the corn. Remove any silk and rinse with water.
  • Rub corn with olive oil and sprinkle salt and pepper.
  • Place corn onto the smoker.
  • After 45 minutes, turn the corn and continue smoking.
  • Remove the corn after 1.5 hours and serve alongside with rest of your meal.

Notes

Here are some great ways to eat corn after it is cooked:
  • Rub butter and sprinkle cheese to have cheesy corn on the cob.
  • Slice the corn kernels off the cob and add the smoked kernels into a pasta or salad.
  • Add the smoked corn kernels into a bowl with mayo, cheese, and crushed hot cheetos to make esquites (Mexican corn salad).
Keyword Smoking, Vegetables
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Steven

I'm learning how to catch, grow, and cook my own natural food and my goal is to help others eat more food from nature. Eating natural food can taste great, be affordable and accessible with a little planning. Don't get me wrong, I still eat taco bell and pizzas every so often, but I'm trying to eat more dank food from nature! So let's eat tasty natural food together.

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