A common side dish gets a gourmet treatment in the smoker with this Smoked Corn On The Cob recipe!
I’m a lucky gal. I grew up with a lot of flavorful home-cooked meals featuring smothered pork chops, baked chicken, and the best smoked sausage that south Louisiana has to offer (it’s some of the best sausage out there, in my opinion). But for sides, we ate a lot of canned and frozen vegetables. And for whatever reason, my parents had a thing for canned corn. As a result, we ate so much canned corn.
It wasn’t until I moved to Colorado’s western slope, near the sweet corn hub of Olathe, that I realized just how good fresh corn could be. In late summer, the grocery stores have tubs full of shuck-your-own “Olathe Sweet” sweet corn, sold for 50 cents an ear at peak harvest. We enjoy this corn in all kinds of ways, but one of my favorites involves a smoker.
This recipe puts your fresh ears of corn somewhere they rarely go. In the smoker, corn on the cob absorbs smoky, savory flavors and aromas, while curry-seasoned butter brushed on the outside keeps the juiciness in each kernel. If you have a smoker, don’t skip this unique way to cook corn on the cob! It’s memorable and a great way to impress friends at a dinner party.
Flavor variations for smoked corn on the cob
Smoking your corn already invites so much flavor, and the curry spice in this recipe just kicks it up a notch. However, if you’re not a fan of curry flavor, there are plenty of spice combinations you can try out instead.
- Smoky paprika: Replace the curry spice with smoked paprika, garlic powder, onion powder, and some salt and pepper for a unique, smoky flavor.
- Cajun-style: For a tasty, spicy, Cajun-style kick, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper with the melted butter and slather it on your corn.
- Garlic herb: A simple and fragrant flavor combo! Use your favorite dried herbs, like thyme, rosemary, and oregano, and a dash of garlic powder.
- Mexican-style: Chili powder, cumin, paprika, and garlic powder make a delicious spice blend. After your corn is smoked, top it with some cilantro, lime juice, and cotija cheese.
How do I store leftovers?
Let your corn cool completely before wrapping each ear of corn individually in foil or plastic wrap. Then, place them in an airtight container in the fridge, where they’ll stay good for up to 3 days. You can also freeze them wrapped like this and placed in a freezer bag or vacuum-sealed bag for up to 3 months. Let them thaw in the fridge overnight before reheating.
Reheat in the microwave or on the grill over medium heat, or in the oven wrapped in foil until warmed through. The key is to heat them as gently as possible to avoid overcooking and ruining the texture.
Serving suggestions
You can’t go wrong with this dish and what you serve it with. Try pairing it with Stove-Top Chicken Breast, a Fried Cube Steak, or a lemony Chilean Sea Bass. For complementary sides, go with an Easy Baked Sweet Potato or a fresh and crunchy Broccoli Salad.
Smoked Corn on the Cob
Ingredients
- 4 ears fresh corn
- ½ cup butter melted
- 1 tablespoon curry spice
- Salt and pepper to taste
Instructions
- Begin by lighting the smoker and ensuring it reaches a temperature of 225°F.
- Peel back and remove the husks and silk from each ear of corn.
- In a mixing bowl, combine the melted butter with the curry spice, and season to taste with salt and pepper.
- Using a brush, generously coat the corn with the butter and spice mixture, ensuring all sides are thoroughly covered.
- Carefully place the corn onto the smoker rack, allowing space between each ear. Close the smoker and let the corn smoke for 25 minutes. Then, flip the corn over and smoke the other side for an additional 20 minutes.
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