When it comes to cooking corn on the cob, there are so many ways to do it. For example, you could steam it, bake it, grill it, or even smoke it!
I love combination of deep smoky flavor with the decadent butter sauce, that is why you need to try my Pit Boss corn on the cob recipe!
Make sure you follow my steps below the yummiest barbecue side dish — smoked corn cob.
Table of contents
Why You’ll Love This Smoked Corn
Corn also happens to be one of the best kinds of vegetables to smoke! We usually toss a few ears of corn into the smoker towards the end of almost every smoking session.
It doesn’t matter what type of meat we’re smoking, be it a beef brisket, mac and cheese, or grilled buffalo chicken.
What You Need for Pit Boss Corn
- Sweet Corn
- Butter
- Garlic Salt
- Chili Powder
- Hot Sauce
- Apple Cider Vinegar
How to Make Pit Boss Corn on The Cob
Below is my simple 5 steps recipe for smoking corn.
Step 1: Prep The Corn Ready for Cooking.
You can smoke the corn while it’s still got the husk on, or with the husk off. If you’re planning to cook your ear of corn with the husk still on, it’s a good idea to soak it beforehand.
If you feel like you’re having a bit of a tough time getting all of the silk threads off of the corn after you’ve removed it from the husk, we have a little tip for you.
Simply run the corn ears under some cold water and you should find it a little easier to get a grip on the fine pieces of silk. However, you won’t have to worry about this because we’ll be removing the husk for this recipe.
Step 2: Preheat Your Smoker.
Set your Pit Boss temperature to 250°F, once you start to see thick white smoke let it run for about 4-8 minutes on the “Smoke” Setting and wait until the smoke become more of a clearer blue color.
If you need some help with your pit boss p setting I have a handy guide.
Step 3: Make The Butter Sauce
While waiting for the pellet grill to heat up, take this time to make the butter sauce.
Add the butter, garlic salt, chili powder, hot sauce, and apple cider vinegar into a ceramic dish. Then microwave everything for around 30 to 45 seconds. You’ll know when the sauce is ready once you see that the butter has melted fully. After that, it just needs a quick stir and it’s done!
Then brush the corn with the butter sauce Do not use up all of the sauce, save less than half of it for after the cook, you’ll find out why soon!
Step 4: Smoke The Corn
Place the corn on the grill and set a timer for half an hour and leave the sweet corn to smoke. Rotate the cobs with your pair of kitchen thongs, baste the corn with the butter and then leave it to smoke for another half an hour.
Step 5: Remove From The Smoker and Serve
Once the Pit Boss smoked corn on the cobs are done remove the corn from the smoker and allow to cool slightly. Make sure to brush some more of that butter sauce on and serve.
Which Wood Chips Should You Use for Smoking Corn?
The best wood chips for smoking corn are fruitwoods, such as apple or cherry. These woods impart a mild and sweet flavor that complements the natural sweetness of corn.
Hickory and mesquite can also be used, but they have stronger and more intense flavors that may overpower the corn’s taste.
It’s best to soak the wood chips in water for about 30 minutes before adding them to the smoker to ensure they smolder and produce smoke rather than burn quickly.
What Temperature to Smoke Corn At?
The ideal temperature to smoke corn is around 225 to 250 degrees Fahrenheit (107 to 121 degrees Celsius). This temperature range allows the corn to cook slowly and absorb the smoky flavors while maintaining its moisture.
How Long Does it Take to Smoke Corn?
Smoking corn at a lower temperature helps prevent it from becoming dry or overcooked. It typically takes about 1 to 2 hours to smoke corn at this temperature range, but cooking times may vary depending on the size and thickness of the corn cobs.
Leftover Smoked Corn on The Cob Ideas
Leftover smoked corn on the cob can be repurposed into delicious dishes. Here are a few ideas:
- Smoky Corn Chowder: Use the smoked corn kernels in a creamy chowder. Sauté onions, garlic, and potatoes, add broth, and simmer until the potatoes are tender. Then add the corn, some cream, and seasonings for a hearty and comforting soup.
- Smoky Corn Fritters: Combine the corn kernels with a batter made from flour, eggs, herbs, and spices. Pan-fry spoonfuls of the batter until golden brown for crispy and flavorful fritters.
- Smoky Corn and Black Bean Salad: Mix the smoked corn kernels with black beans, diced bell peppers, red onions, lime juice, and a vinaigrette dressing. Serve it as a side dish or a filling for wraps and burritos.
Pit Boss Smoked Corn on the Cob
Equipment
- Grill
Ingredients
- 6 ears sweet corn
- 2 tbsp butter
- 1 tbsp garlic salt
- 1 tbsp chilli powder
- 1 tbsp your choice of hot sauce
- 1 tbsp apple cider vinegar
Instructions
- Remove husk and silks from corn immediately prior to cooking. You can smoke the corn while it’s still got the husk on, or with the husk off. If you’re planning to cook your ear of corn with the husk still on, it’s a good idea to soak it beforehand.
- Set your Pit Boss temperature to 250°F, once you start to see thick white smoke let it run for about 4-8 minutes on the “Smoke” Setting and wait until the smoke become more of a clearer blue color.
- Add the butter, garlic salt, chili powder, hot sauce, and apple cider vinegar into a ceramic dish. Then microwave everything for around 30 to 45 seconds. You’ll know when the sauce is ready once you see that the butter has melted fully. After that, it just needs a quick stir and it’s done!
- Then brush the corn with the butter sauce Do not use up all of the sauce, save less than half of it for after the cook
- Place the corn on the grill and set a timer for half an hour and leave the sweet corn to smoke.
- Rotate the cobs with your pair of kitchen thongs, baste the corn with the butter and then leave it to smoke for another half an hour.
- Once the Pit Boss smoked corn on the cobs are done remove the corn from the smoker and allow to cool slightly
- Make sure to brush some more of that butter sauce on and serve.
There is nothing like a BBQ classic, and corn dripping is butter definitely is an EPIC classic!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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The corn itself was cooked perfectly. The seasoning was perfect!!! I
Loved the recipe, the corn came out really buttery and smoky, it was a really good side for the brisket we also smoked