Smoked Corn on the Cob

Smokey corn.


  • 6-8 ears of corn (husks on)
  • 14 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 12 cup butter, softened
  • 1 tsp finely chopped fresh chives


  • hickory, mesquite, or pecan


  1. Pull husks down without removing them, remove silk
  2. Submerge cos in deep pot of cold water, soak for 2 hours
  3. Pat corn dry with paper towel
  4. Mix olive oil, salt, and pepper
  5. Rub mixture all over each corncob
  6. pull husks into original position
  7. Preheat smoker to 225° to 240°F
  8. Place corncobs on grate, leaving space between ears to allow smoke access to all sides of the corn.
  9. When the corn has been smoking for 30 minutes, mix together the butter and chives and rub some of the mixture on the corn, getting it under the husks as well as you can. Repeat every 30 minutes for 90 minutes.


Yields: 6 to 8

Prep Time: 2 hours

Cook Time: 90 min

Source: Jeff Phillips