Smoked Corn on the Cob

Smoked Corn on the Cob

Smoked Corn on the Cob

Serves: 4 Time: 02:00 Skill:

To make a slowly smoked corn on the cob, soak the ears of corn in water for a few hours, then rub down with olive oil and light seasoning. Smoke corn for an hour or so and remember to leave the husks intact. The result is fantastic.


  • 6 to 12 ears of corn (with the husks still on)
  • 1/2 cup/120 milliliters olive oil
  • 2 tablespoons/30 milliliters onion powder
  • 1 tablespoon/15 milliliters sweet paprika
  • 2 tablespoons/30 milliliters brown sugar
  • 1 tablespoon/15 milliliters mild chili powder
  • 1 teaspoon/5 milliliters salt
  • 1 bunch green onions (finely chopped)


  1. Soak Corn for at least two hours in salt brine.
  2. Trim off about 1 inch from end to end of the cob (the end that the silk is showing).
  3. Preheat smoker to 225°F with Maple Smoking Bisquettes.
  4. Place ears of corn in smoker, and smoke for 1 to 1 1/2 hours.
  5. Mix together ingredients for Cajun compound butter and place in top of smoker for the last 1 hour of smoking.
  6. Remove from smoker and dip in or baste with Cajun compound butter.
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