Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoked Corn on the Cob Recipe
    Lost? Site Map

    Smoked Corn on the Cob

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Wing-Man's Note:

    This might be the best you have ever had and it would be hard to ruin the corn. You can use whatever seasoning you want. Below is what I used and they turned out great. What will wow you and your guest is the smokey/roastedness of the corn.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 6 corn on the cob (husk in tact)
    • 1/2 teaspoon fajita seasoning mix
    • 1/4 teaspoon chili powder
    • 1/2 cup butter
    • 2 ounces wood chips


    1. 1
      Trim off about 1 inch from the end of the cob (the end that the silk is showing).
    2. 2
      Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
    3. 3
      Place in smoker and cook @ 225 degrees for 2 hours.
    4. 4
      I suggest pecan or hickory.
    5. 5
      Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
    6. 6
      Remove corn and rinse immediately under cool water while removing the husk and silk.
    7. 7
      Brush well with butter mixture and serve.
    8. 8
      If you need to make ahead of time take 12" X 12" sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat @ 200 degrees for about 30 minutes.

    Ratings & Reviews:

    • on September 06, 2011


      I have had a smoker for at least twenty years and for some reason never tried smoking corn on the smoker. We had a get together on labor Day 2011 and gave it a try! It turns out better than doing it on a grill because of the much lower temperature cooking on the smoker! We soaked it for 20 minutes, let it drain, then put the butter and seasons on it, then pulled the husks back over the corn to keep it from drying! Give it a try if you like using your smoker!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2008


      Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Smoked Corn on the Cob

    Serving Size: 1 (144 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 258.4
    Calories from Fat 146
    Total Fat 16.3 g
    Saturated Fat 9.8 g
    Cholesterol 40.6 mg
    Sodium 143.1 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 3.5 g
    Sugars 4.7 g
    Protein 4.2 g

    The following items or measurements are not included:

    fajita seasoning mix

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes