Name: Smoked Corn on the Cob
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 9 ears corn, husked; 1 cup salted butter, melted; 3 garlic cloves, minced; 1/2 tsp paprika; 1 pinch salt; 1/4 cup Parmesan cheese, grated; 2 tbsp fresh parsley, chopped

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Smoked Corn on the Cob brings a bold new dimension to this summertime staple. Slowly smoked to enhance its natural sweetness, each ear is brushed with garlic butter, sprinkled with paprika, and finished with Parmesan and parsley for a savory, smoky, and herbaceous side that perfectly complements any outdoor meal.

Why You’ll Love This Recipe

This smoked version of corn on the cob transforms a classic into a smoky sensation. The gentle heat of the smoker draws out the corn’s sweetness while infusing it with flavor. Topped with garlic butter, Parmesan, and fresh herbs, it’s simple to prepare yet impressively delicious. Perfect for backyard barbecues, potlucks, or as a side to grilled meats, this dish is an easy win for your summer menu.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Corn on the cob, husked
Salted butter, melted
Garlic, minced
Paprika
Salt
Parmesan cheese, grated
Fresh parsley, chopped

directions

Preheat your smoker to 225°F (107°C).
In a small bowl, combine melted butter, minced garlic, paprika, and a pinch of salt.
Brush each ear of corn generously with the garlic butter mixture.
Place the corn directly onto the smoker grates.
Smoke for 45–60 minutes, turning occasionally, until the kernels are tender and lightly browned.
Remove the corn and immediately sprinkle with grated Parmesan and chopped parsley.
Serve hot for best flavor.

Servings and timing

Servings: 9 servings
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories: Approximately 210 kcal per serving

Variations

Spicy Kick: Add a dash of cayenne pepper or smoked chili powder to the garlic butter.
Mexican-Style Elote: After smoking, brush with mayo, sprinkle with cotija cheese, and finish with chili powder and lime.
Lemon Herb Twist: Use lemon zest and thyme or rosemary for a bright, aromatic alternative.
Vegan Version: Use plant-based butter and omit Parmesan or use a dairy-free alternative.
Sweet Corn Style: Mix honey into the butter and finish with cinnamon for a sweet-savory version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the corn in foil and warm in a 350°F oven for 10–15 minutes, or place back on the smoker or grill briefly to refresh the flavor.

FAQs

Can I use frozen corn?

Yes, but thaw it completely and dry before smoking for best results.

What type of wood should I use for smoking?

Hickory, applewood, or pecan provide great flavor without overpowering the corn.

Do I need to soak the corn before smoking?

No, since it’s husked and brushed with butter, soaking isn’t necessary.

Can I make this on a grill instead of a smoker?

Yes, use indirect heat and add wood chips for smoke flavor.

How do I prevent the corn from drying out?

Brush with butter before and during smoking to keep the kernels moist.

Can I prep the butter in advance?

Absolutely—mix and store in the fridge, then melt before brushing.

What’s the best way to serve it?

Serve hot with a squeeze of lime or an extra sprinkle of Parmesan.

Can I wrap the corn in foil for smoking?

Yes, but you’ll get less smoke flavor and no crispy edges.

How long does it take to smoke at higher temperatures?

At 275°F, reduce cooking time to about 35–40 minutes.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free.

Conclusion

Smoked Corn on the Cob is an easy and flavorful upgrade to a classic side dish. With its buttery, garlicky topping and smoky finish, it’s the perfect accompaniment for grilled meats and summertime feasts. Simple to prepare yet rich in taste, this is a recipe worth repeating all season long.

Smoked Corn on the Cob

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Author: Mia
Total Time: 1 hour 5 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Tender smoked corn on the cob brushed with garlicky butter, dusted with paprika, and finished with Parmesan and parsley for a bold and irresistible BBQ side.

Ingredients

Units Scale

9 ears corn, husked
1 cup salted butter, melted
3 garlic cloves, minced
1/2 tsp paprika
1 pinch salt
1/4 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped

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Instructions

Preheat your smoker to 225°F (107°C).
In a small bowl, mix melted butter with minced garlic, paprika, and a pinch of salt.
Brush the corn ears generously with the garlic butter mixture.
Place the corn directly on the smoker grates.
Smoke for 45–60 minutes, rotating occasionally, until kernels are tender and smoky.
Remove and immediately sprinkle with grated Parmesan and fresh parsley.
Serve hot for maximum flavor.