This is the smoked corn that actually hits the way you want it to. I’ve run this corn through the Traeger more times than I can admit, different wood pellets and different temps, until I landed on the method that keeps it juicy and lets the seasoning and butter actually stick to the kernels. I’ve done the testing, so you don’t have to!
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
So much flavor packed in when it's smoked! As a newbie, this was a great first dish on the Traeger.
~Katie
Use this corn in my Street Corn Pasta Salad recipe.
Here’s the Tea and Why You’ll Love the Recipe
- Most people sleep on smoked corn because they’re still boiling it and wondering why it tastes like nothing.
- Smoking wakes the corn up; it gets sweeter, the seasoning actually sticks, and the butter melts into the kernels instead of sliding right off.
- Because corn holds moisture so well, you’re getting juicy bites instead of dried-out tragedy.
What Type of Corn to Use
When you’re smoking corn on the cob, start with fresh sweet corn, it really makes a difference. I look for ears with bright green, slightly damp husks, not dry or papery. The kernels should be plump and evenly filled out, and the silks should be light and a little sticky, not brown or dried up. Basically, the fresher the corn, the sweeter and more tender it’s going to be once it comes off the smoker.
How to Make Traeger Smoked Corn
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine melted butter, smoked paprika, parsley, garlic powder, salt, and pepper to taste.
- Drizzle the seasoned butter mixture over the corn.
- Place the corn on the smoker. Smoke.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Traeger Smoked Corn on the Cob
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 4 ears corn on the cob Husk removed.
- 2-3 tablespoons melted unsalted butter Measured solid. Use enough to coat both sides of each ear of corn.
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon chopped parsley
- salt and pepper to taste
Instructions
- Preheat smoker to 225 degrees.
- Combine the melted butter, smoked paprika, parsley, garlic powder, salt, and pepper to taste.
- Drizzle the seasoned butter mixture over the corn.
- Place the corn on the smoker. Cook for 1 hour to 90 minutes rotating the corn halfway through. Rub additional butter throughout if it appears dry.
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Smoked Corn on the Cob Variations
- Cajun Butter
- Mexican Street Corn
- Garlic Parmesan
- Honey Butter
- Lemon Pepper
- Chipotle Lime
- Creole Ranch
- BBQ Glazed
- Everything Bagel
- Elote in a Cup
- Herb Butter
- Hot Honey
Frequently Asked Questions and Recipe Pro Tips
Start by peeling back the outer leaves of the corn until you reach the innermost layer.
Grab the top of the husk and pull it down towards the stem of the corn, removing the husk in one motion.
You can also use a knife to trim off any remaining silk or small pieces of husk
I like to make a butter marinade. My favorite spice to include is smoked paprika. It provides immense flavor with a smoky zest. You can use regular paprika as well. The recipe also consists of butter, garlic powder, parsley, salt, and pepper. Feel free to season the corn as you see fit!
I recommend 225 degrees so the corn cooks long enough to achieve a smoky flavor.
Cook for an hour to an hour and a half or for however long it takes to get tender.
My favorite flavors for corn are fruit flavors or the Traeger Signature Blend. Here are some options:
- Hickory: Classic wood that is used for smoking, and it adds a strong, smoky flavor.
- Applewood: Adds a mild, slightly sweet flavor.
- Mesquite: Adds a bold, earthy flavor that is best suited for those who enjoy strong flavors.
- Alder: Mild and sweet, it is often used for smoking fish or poultry. It can also work well with corn.
- Cherry: Adds a sweet, fruity flavor.
- Pecan: Adds a nutty, slightly sweet flavor.
I don't recommend smoking frozen corn. Thaw it first. Frozen corn on the cob tends to become mushy and loses its crisp texture. Since frozen corn on the cob is already cooked and then frozen, it can be challenging to get it to cook evenly when smoking. The exterior may become overcooked or burnt while the interior remains cold or undercooked.
I recommend using fresh corn, but thawed frozen corn will work.
Store whole cobs or cut kernels off, both work depending on how you plan to reheat. Transfer to an airtight container or resealable bag. Refrigerate for up to 3–4 days. If you seasoned with butter, sauces, or cheese, it may cling together when chilled, totally normal. It loosens when reheated.
If you want to keep the smoked flavor I recommend reheating it on the smoker, grill, in the air fryer, or in the oven at 350 degrees. Heat until warm. You can use the microwave if you wish. The microwave will produce soft corn that isn't crisp.
What to Serve With Corn on the Cob
These will pair wonderfully with smoked main dishes like Traeger Smoked Chicken Breast, Traeger Smoked Ribs (3-2-1 Method), and Traeger Smoked Chicken Wings. You will also love these simple sides: Smoked Mac and Cheese, Smoked Baked Beans, and Smoked Sweet Potatoes.
Pair With These Recipes
Traeger Smoked Glazed Ham
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
More Smoked Side Dishes and Vegetables
Smoked Sweet Potatoes
Smoked Salsa
Smoked Mac and Cheese
Smoked Baked Beans
Smoked Asparagus
Smoked Baked Potatoes
I love to slice off the corn kernels and add the corn to bowls and salads like my Shrimp Taco Salad and Cajun Shrimp Salad.
Katie says
So much flavor packed in when it's smoked! As a newbie, this was a great first dish on the Traeger.
staysnatched says
It's definitely my favorite way to make it now.
Jenn says
I'm so excited to try this smoked corn recipe! It looks amaaaazing!
staysnatched says
I hope you love it!