Oh, you guys, I am SO excited to share this recipe with you today! This isn’t just any corn recipe; this is my absolute favorite way to make corn, especially when those summer cookouts are in full swing. There’s just something magical about the smoky, sweet, and slightly charred goodness that comes from grilling corn this way. It’s the kind of dish that makes everyone ask, “What did you *do* to this corn?!” My kids, who can be a little picky sometimes, devour this smoked corn like it’s going out of style. Honestly, it’s so simple but the flavor is out of this world. It’s like a hug for your taste buds, but with a smoky, grilled twist that’s way more exciting than your average steamed corn. If you’re a fan of corn on the cob, you are going to absolutely adore this. It’s a game-changer, trust me!
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What is Smoked Corn?
So, what exactly *is* this delightful creation we call smoked corn? Think of it as the rockstar version of corn on the cob. It’s corn, usually grilled or smoked, that gets infused with this incredible depth of flavor from the smoke. We’re not talking about just throwing it on the grill for a few minutes, though that’s good too! This method involves a little extra love, often a smoky element like wood chips or even a smoked butter, that really lets the corn soak up that gorgeous, savory essence. It’s essentially taking the pure, sweet flavor of fresh corn and giving it a sophisticated, smoky makeover. It’s not complicated at all; it’s just about coaxing out the best possible flavor from those beautiful kernels, making them irresistible. It’s corn elevated, plain and simple, but oh-so-delicious!
Why you’ll love this recipe?
There are so many reasons why this smoked corn recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the FLAVOR! Oh my goodness, the flavor. You get that natural sweetness of the corn, which is already amazing, but then you add this beautiful, subtle smokiness that just makes everything sing. It’s not overpowering, it’s just… perfect. It makes you want to close your eyes and savor every single bite. And for all of us busy people out there, the SIMPLICITY is a huge win. Honestly, the active time you spend on this is minimal, and the results are restaurant-quality. It’s also incredibly COST-EFFECTIVE. Corn is usually pretty affordable, especially when it’s in season, and the other ingredients are pantry staples. You get so much bang for your buck with this dish. And let’s talk VERSATILITY! This smoked corn is amazing on its own, of course, but it’s also fantastic chopped off the cob and added to salads, salsas, or even mixed into mac and cheese. It’s truly a crowd-pleaser, whether you’re serving it at a casual backyard BBQ or a more formal gathering. What I love most about this is how it makes simple ingredients taste extraordinary. It’s proof that you don’t need fancy techniques or exotic ingredients to create something truly memorable.
How do I make Smoked Corn?
Quick Overview
The process for making this incredible smoked corn is surprisingly straightforward. We’ll get our corn prepped, infuse it with a smoky essence, and then grill it to tender perfection. The key is patience and letting the smoke work its magic. It’s a method that requires minimal effort but yields maximum flavor, ensuring you get that irresistible smoky char and juicy kernel with every bite. You’ll be amazed at how something so simple can taste so unbelievably good.
Ingredients
For the Corn:
6 ears of fresh corn, husks and silk removed. When you’re buying corn, look for ears with bright green husks and plump, firm kernels. If you can, buy it the day you plan to cook it for the best flavor. Sometimes, if I’m feeling fancy or have it on hand, I’ll even use some slightly older corn that might be a bit dried out, as the smoking and grilling process really revitalizes it!
For Smoked Butter:
1/2 cup (1 stick) unsalted butter, softened. Using good quality butter really makes a difference here. You can also use salted butter if that’s what you have, just adjust any added salt later. I often make a double batch of this butter because it’s also fantastic on grilled bread or even just slathered on a steak!
For the Smoking (Choose One):
1 cup of wood chips (hickory, applewood, or mesquite are my favorites for corn), soaked in water for at least 30 minutes, or until ready to use. Make sure to drain them well before adding them to your grill. If you don’t have wood chips, you can use a smoker box, or even just add a few sprigs of fresh herbs like rosemary or thyme directly to the grill grates for a subtle aroma.
For Seasoning:
Salt and freshly ground black pepper, to taste. I love using flaky sea salt at the end for a little crunch.
Step-by-Step Instructions
Step 1: Prepare the Smoker/Grill
If you’re using a charcoal grill, get your coals going and wait until they’re covered in a light gray ash. If you’re using a gas grill, preheat it to medium-high heat (around 400-450°F). If you’re using wood chips, once the coals are ready (or the grill is hot), carefully add your drained wood chips directly onto the coals or into a smoker box placed on the grates. Close the lid and let the chips start to smoke for about 5-10 minutes until you see a nice, steady stream of smoke. This step is crucial for infusing that lovely smoky flavor.
Step 2: Prepare the Smoked Butter
While the grill is heating up and smoking, let’s make the smoked butter. In a small bowl, combine the softened butter with a generous pinch of salt and freshly ground black pepper. If you’re feeling adventurous, you can even add a tiny bit of smoked paprika or a pinch of cayenne for a little kick. Mix it all together until well combined. This butter is going to be your flavor booster!
Step 3: Prep the Corn for Grilling
Make sure your corn is completely shucked and the silks are removed. You want those kernels exposed so they can get nicely charred and infused with smoke. You can rinse the corn under cold water briefly if you like, but it’s not strictly necessary. Just make sure it’s free of any stray silk strands.
Step 4: Grill the Corn
Once your grill is preheated and smoking nicely, carefully place the ears of corn directly onto the grates. Close the lid and let them grill for about 10-15 minutes, turning them every few minutes. You’re looking for those beautiful char marks to develop all over the corn. The kernels should be tender and slightly plumped up. Don’t rush this part; the char is where a lot of the magic happens!
Step 5: Butter and Smoke
Once the corn has developed some nice char marks, it’s time to get that smoked butter involved. Remove the corn from the grill temporarily (or push it to a cooler part of the grill if you have zones). Generously slather each ear of corn with the smoked butter. Then, place the buttered corn back onto the grill, close the lid, and let it cook for another 3-5 minutes, or until the butter is melted and has soaked into the kernels. This is where the real smoking happens!
Step 6: Finish and Serve
Carefully remove the smoked corn from the grill. Taste a few kernels and add more salt and pepper if needed. You can serve it immediately, or for an extra special touch, you can brush on a little more of the smoked butter just before serving. The aroma alone will have everyone gathered around!
What to Serve It With
This smoked corn is so versatile, it’s practically its own side dish category! For Breakfast, I love to serve it with a dollop of sour cream and a sprinkle of fresh chives. It’s a delicious and savory way to start the day. For Brunch, it’s a fantastic addition to a spread with eggs, bacon, and some other grilled goodies. Imagine a platter with this corn, some grilled halloumi, and maybe some fresh fruit – gorgeous! As Dessert, it might sound a little unusual, but trust me, if you have a sweet tooth and love a savory contrast, a tiny bit of this corn, maybe with a drizzle of honey and a sprinkle of flaky salt, can be surprisingly satisfying after a meal. But my absolute favorite way to enjoy it is for Cozy Snacks! I’ll just grab an ear, maybe sit on the porch, and enjoy it as is. It’s perfect with a cold beer or a glass of iced tea on a warm afternoon. It’s also amazing chopped off the cob and tossed into my summer pasta salads or my famous black bean and corn salsa. It really just makes everything taste better!
Top Tips for Perfecting Your Smoked Corn
I’ve made this smoked corn more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. When you’re grilling the corn, don’t be afraid of those char marks! They add so much depth of flavor and a lovely visual appeal. If you’re worried about sticking, you can always lightly oil your grill grates before you start. For the butter, I’ve found that using slightly softened, but not melted, butter is best. It’s easier to spread evenly and it won’t drip through the grill grates as much. If your butter melts too quickly, just pop it in the fridge for a few minutes to firm up. When it comes to the smoking element, I highly recommend experimenting with different wood chips. Hickory gives a bolder smoke flavor, while applewood is a bit sweeter and more delicate. Mesquite is fantastic for a really robust, smoky punch. If you don’t have wood chips, don’t fret! Adding fresh herbs like rosemary or thyme directly to the grill can impart a beautiful aroma. I once accidentally left my wood chips in too long and they burned out too fast, so just keep an eye on them and be ready to add more if needed. Also, make sure your grill is at a consistent medium-high heat. If it’s too low, the corn will steam rather than grill, and if it’s too high, it might burn before it cooks through. I’ve learned that the best way to test for doneness is to poke a kernel with a fork – it should be tender and juicy. Finally, don’t be shy with the smoked butter! It’s the star of the show when it comes to infusing that smoky flavor. If you want to make it extra special, you can even add a pinch of smoked salt to finish!
Storing and Reheating Tips
So, what happens if you have some leftover smoked corn? Don’t worry, it’s still delicious! For Room Temperature storage, I usually aim to eat any leftovers within 2 hours, especially if it’s warm out, to ensure food safety. If you do have a little leftover and can’t eat it right away, cover it loosely to protect it. Refrigerator Storage is your best bet for longer keeping. Once the corn has cooled completely, wrap each ear tightly in plastic wrap or place them in an airtight container. It should stay good in the fridge for about 2-3 days. The flavor might mellow slightly, but it’s still fantastic. Freezing Instructions are also possible, though I find it’s best fresh. If you want to freeze it, I recommend cutting the kernels off the cob first. Place the kernels in a freezer-safe bag or container, squeezing out as much air as possible. It can last in the freezer for up to 3 months. To reheat refrigerated corn, you can brush it with a little more regular butter (or a touch of the smoked butter if you have extra!) and reheat it on the grill or in a hot oven (around 375°F) for about 5-10 minutes until warmed through. If you’re reheating frozen corn kernels, you can add them directly to a hot pan with a little butter and cook until heated through, or add them to soups and stews. For the glaze timing advice, I always prefer to serve this corn fresh off the grill with the melted smoked butter. If I know I’m serving it cold or at room temperature later, I might hold off on the final buttering until just before serving to maintain the best texture.
Frequently Asked Questions
Final Thoughts
I really hope you give this smoked corn recipe a try. It’s one of those dishes that’s simple enough for a weeknight but special enough for a party. The way the smoke infuses into the sweet corn kernels is just pure magic, and that buttery, smoky finish makes it utterly irresistible. It’s the kind of food that brings people together and sparks conversation. I’ve shared this with so many friends and family members, and it always gets rave reviews. If you love this recipe, you might also enjoy my grilled peach salsa or my smoky grilled chicken. They pair wonderfully together! Let me know in the comments below if you try this smoked corn, or if you have your own special way of preparing corn! I love hearing from you and seeing your creations. Happy grilling, everyone!
Smoked Corn on the Cob
Ingredients
Main Ingredients
- 4 ears Corn on the cob Husked and cleaned
- 0.5 cup Butter Melted
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Preheat your smoker or grill to 225°F (107°C).
- In a small bowl, whisk together the melted butter, smoked paprika, garlic powder, salt, and black pepper.
- Brush the corn evenly with the butter mixture.
- Place the corn directly on the smoker grates. Smoke for 30-40 minutes, or until the corn is tender and slightly charred, turning occasionally.
- Remove from smoker and serve immediately.
