Smoked Corn on the Cob

Fire up the grill and grab your corn holders. Our Smoked Corn on the Cob recipe will be a backyard BBQ game changer this summer. Subtly smoky and buttery with just a little kick, this beautifully grilled corn recipe is a crowd-pleasing way to round out any BBQ lunch or dinner. Believe it or not, it's pretty simple too. Our recipe makes the most of your grill, gas or charcoal, and mesquite chips. When shopping for your corn, look for ears of corn with fresh looking silks and clean husks. You can slightly peel the husk back to make sure the kernels are tender but firm before buying to make sure you come with the best batch. Use a damp paper towel to remove as much of the silks as possible when you're prepping the ears. Pull and tie the husk back so smoke can penetrate the ears as much as possible. If you have any hot spots on the grill, you can move the corn around to avoid burning the husks to a crisp, although charred husks are a pretty finishing touch that make a little handle.  

Smoked Corn on the Cob
Photo: Photographer: Jennifer Causey; Food Stylist: Chelsea Zimmer
Active Time:
20 mins
Total Time:
55 mins
Serves 4 (serving size: 1 ear)


  • 4 ears fresh corn with husks

  • 1/2 cup (4 oz.) salted butter, softened

  • 2 tablespoons chopped fresh cilantro

  • 1 1/2 tablespoons chopped seeded jalapeño chile (from 1 medium chile)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper


  1. Preheat a gas grill to low (250°F to 300°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Arrange 1 1/2 cups mesquite wood or hardwood chips in a shallow, wide layer on a piece of aluminum foil; wrap foil loosely around chips to form a packet. Poke several holes in top of packet using tip of a knife. Set aside.

  2. Working with 1 corn ear at a time, peel husks down and away from the ear; remove and discard silks. Pull husks together to form a ponytail-like handle; secure using kitchen twine.

  3. Stir together butter, cilantro, jalapeño, salt, and black pepper in a small bowl. Spread about 1 tablespoon butter mixture over each corn ear to coat; set aside remaining butter mixture.

  4. . Place wood chip packet on unoiled grill grates over the lit side of the grill (or the side with the coals). Close the grill; let grill stand until it starts to fill with smoke, about 15 minutes. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). Grill, covered, until corn is tender, 20 to 25 minutes, maintaining grill temperature between 250°F and 300°F (if grill gets too hot, open grill until temperature lowers as needed). Remove corn from grill; let stand 5 minutes. Brush or spread corn with remaining butter mixture.

Related Articles