There is nothing better than elevating an average-Joe ingredient and transforming it into something remarkable. This smoked corn on the cob has it all: delicious spices, smoky flavors, and a tender texture.
Who doesn’t love corn on the cob? It’s versatile, easy to make, and it’s a crucial summertime ingredient (especially when it comes to barbecues). However, most people probably don’t realize the full potential of what can be done with corn. Sure, butter and salt is delicious — but it’s a little basic. This summer is the best time to transform your mundane ingredient with new flavors and kick your lunch or dinner up a notch with smoked corn on the cob.
This recipe doesn’t need many ingredients and it’s ready in under an hour, making it a great go-to any night of the week. And, once you know how to smoke corn on the cob and you taste the difference, you won’t want to eat corn any other way again.
Why You Will Love This Recipe //
- The combination of the smoky flavor and the curry spice is seriously delicious.
- This recipe is straightforward, easy to follow, and the results always impress.
- Fun for the family to make and eat together!
Grab some corn and raid your spice cabinet — this is all you need:
- 4 cobs of corn
- ½ cup butter, melted
- 1 tbsp curry spice
- salt and pepper
How to Make Smoked Corn on the Cob // The Steps
Step 1: Begin by lighting the smoker and ensuring it reaches a temperature of 225°F
Step 2: Peel back and remove the husks and silk from each ear of corn.
Step 3: In a mixing bowl, combine the melted butter with the curry spice, salt, and pepper, creating a flavorful mixture.
Step 4: Using a brush, generously coat the corn with the butter and spice mixture, ensuring all sides are thoroughly covered.
Step 5: Carefully place the corn onto the smoker’s rack, allowing space between each ear. Close the smoker and let the corn smoke for 25 minutes. Then, flip the corn over and smoke the other side for an additional 20 minutes.
Smoking your corn already invites so much flavor, and the curry spice just kicks it up a notch. However, there are plenty of combinations of spices you can try out.
- Smoky paprika: Replace the curry spice with smoked paprika, garlic powder, onion powder, and some salt and pepper for a unique, smoky flavor.
- Chili lime: Chili powder, cumin, lime zest, and salt are mixed in with the butter for a spicy and tangy corn on the cob.
- Cajun-style: For a tasty, spicy, Cajun-style kick, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper with the melted butter and slather it on your corn.
- Garlic herb: A simple and fragrant flavor combo; use your favorite dried herbs, like thyme, rosemary, and oregano, and a dash of garlic powder.
- Mexican-style: Chili powder, cumin, paprika, and garlic powder make a delicious spice blend. After your corn is smoked, sprinkle over some cilantro, lime juice, and cotija cheese.
Serving Suggestions //
You can’t go wrong with this dish and what you serve it with. This smoked corn on the cob makes a delicious side dish that would pair amazingly with several recipes, so I’ve included some of my favorites below.
- Chilean Sea Bass: Take dinner up a notch with this delicious Chilean sea bass recipe. Lemon, garlic, and parsley help make this delicate and buttery dish shine. The best accompaniment would be this smoked corn on the cob.
- Easy Baked Sweet Potato: Have an in-season summer vegetable dinner! You don’t need meat to make a well-rounded meal, and there is no denying that the classic baked sweet potato is a winning dish for any day of the week.
- Fried Cube Steak: Have a Southern feast with this cube steak and some delicious corn on the cob. Who doesn’t love a plate of breaded, juicy meat and equally juicy, flavorful vegetables?
- Stove-Top Chicken Breast: This chicken is succulent, tender, and guaranteed to delight the senses with the herby garlic butter and crispy skin. Pairing it with smoked corn is a must.
Yes, you can use any spices you like really. Cumin, coriander, and paprika work really well, as do garlic powder and onion powder.
No, because the husk is removed and we are smoking at such a low temperature, you don’t need to soak it.
Yes, you can, but it definitely won’t taste as rich.
How to Store Smoked Corn on the Cob //
This dish is best eaten immediately, but you can definitely hang on to leftovers and eat them later on. Let your corn cool completely before storing it, as any extra condensation will ruin the texture. Wrap each ear of corn individually in foil or plastic wrap, and then place them in an airtight container. Your leftover smoked corn on the cob will be good to eat for 3 days.
When reheating, place them in the microwave, on the grill over medium heat, or in the oven wrapped in foil until warmed through. The key is to heat them as gently as possible to avoid overcooking and ruining the texture. This is also why I would avoid freezing your corn — the texture will never be the same once frozen.
Smoked Corn on The Cob
- 4 cobs of corn
- ½ cup butter melted
- 1 tbsp curry spice
- salt and pepper
- Begin by lighting the smoker and ensuring it reaches a temperature of 225°F
- Peel back and remove the husks and silk from each ear of corn.
- Using a brush, generously coat the corn with the butter and spice mixture, ensuring all sides are thoroughly covered.
- You don't need to soak your corn on the cob before smoking, as the temperature used to smoke is so low.
- Change up the spices any way you like!