Smoky Corn on the Cob

Smoky Corn on the Cob

The joys of summer! It’s the smell of fresh cut grass on a sunny day. It’s the splish splash of a relaxing pool day. It’s the warm sun on your face. It’s the sound of the ice cream truck coming down the street. It’s the sizzle of hot dogs and hamburgers cooking on the grill. And the holy grail of it all, it’s waiting all year to bite into that perfect ear of corn, fresh, juicy, and sweet. Corn on the cob is always an inviting side dish, but it’s really mid summer when the cream of the crop starts to make its debut, which is basically…..right….NOW!! There’s nothing wrong with dressing up those pop in your mouth kernels the traditional way with a little bit of good old fashioned salt and butter. But we have a recipe to share that will take your corn on the cob from delicious to EPIC! We cook it in the smoker!! We found this recipe last year and we absolutely fell in love with cooking corn on the cob this way. The flavor is a little smoky, a little sweet, and you probably already have all the ingredients on hand in your pantry. SCORE! And smoking it is just way more fun!!

Gently pull back the husks on each ear of corn but do not completely remove them. Remove the silks and discard but keep the husks intact.

Look at all those luscious, oversized kernels ready to be eaten!


Place the ears of corn in a large pan filled with water and let soak for several hours. I used a big cooler for the soak. You can close it up and move it around easily without making a mess.

Mix olive oil, onion powder, paprika, brown sugar, chili powder, and salt in a small container. Stir it all up and until well combined.


Remove corn from the water and gently peel back the husks to expose the kernels.


Brush on the olive oil mixture and cover the kernels completely.


Pull the husks back over the corn and fasten with baking twine to secure.


Place corn in a preheated smoker and smoke at 225 degrees F for 45 minutes to an hour. Remove the husks and enjoy! Should I use the spin it around method or the typewriter method??? Whichever gets it into my mouth faster is my pick!!

Smoky Corn on the Cob

August 3, 2017
: 12
: Easy

By:

Ingredients
  • 12 ears of corn with the husks still on
  • 1/2 cup olive oil
  • 2 tablespoons onion powder
  • 1 tablespoon sweet paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon mild chili powder
  • 1 teaspoon salt
Directions
  • Step 1 Gently pull back the husks on corn and remove silks. Keep the husks intact.
  • Step 2 Pull the husks back over the corn kernels. Place the ears of corn in a large pan filled with water and let soak for several hours.
  • Step 3 Mix olive oil, onion powder, paprika, brown sugar, chili powder, and salt in a small container.
  • Step 4 Remove corn from the water and gently pull back husks again without removing. Brush on the olive oil mixture. Replace husks and fasten securely with baking twine.
  • Step 5 Place corn in a preheated smoker and smoke at 225 degrees F for 45 minutes to an hour. Remove the husks and enjoy!

Leave us your comments and love down below!


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