By Mr. B · Published 2026-07-29 · Updated 2026-08-05
Sides Recipe
Smoked Corn on the Cob
Corn in the husk, smoked until the outer layers char and the kernels inside steam and concentrate. Pull the husk back, finish with butter and seasoning, and serve alongside anything off the pit.
Cook Time1.5-2 hrs
Pit Temp275–300°F
Serves6-8
Skill LevelBeginner
Ingredients
- 6-8 ears of fresh corn, husks on
- 4 tbsp softened butter
- 1 tsp kosher salt
- 1/2 tsp coarse black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Fresh lime juice (optional)
- Cherry or apple wood chunks
Method
- Soak the ears of corn in their husks in cold water for 30 minutes. This prevents the husk from burning too quickly and creates steam inside.
- Set the pit to 275–300°F with cherry or apple wood.
- Place the soaked corn directly on the grate with husks fully on. No foil needed.
- Smoke for 1 to 1.5 hours until the outer husks are charred and dry and the kernels inside are tender. A knife tip should pierce the kernel with no resistance.
- Pull the corn from the pit and let it cool for 5 minutes before handling.
- Pull back the husks and use as a handle. Brush each ear immediately with the softened butter.
- Season with the salt, pepper, paprika, and garlic powder. Add a squeeze of lime if desired.
Mr. B's Pitmaster Notes
The soaking step makes a real difference. The trapped moisture steams the corn from the inside while the husk chars on the outside. Skipping the soak results in a drier, less evenly cooked ear.
Use a calibrated food thermometer and follow the stated safe internal temperatures. Cooking time is an estimate; temperature and tenderness determine doneness.