When it comes to cooking corn on the cob, there are so many ways to do it – you could steam it, bake it, grill it, or even smoke it! I love the combination of deep smoky flavor with a decadent butter sauce, which is why you need to try my Pit Boss corn on the cob recipe.
It’s perfect for cookouts, family dinners, or any time you want to turn this classic side dish into something truly special.
Table of contents
Easy Smoked Corn
Make sure you follow my steps below for the yummiest barbecue side dish – smoked corn on the cob. Corn happens to be one of the best vegetables to smoke, and we usually toss a few ears into the smoker towards the end of almost every smoking session.
It doesn’t matter what type of meat we’re cooking – whether it’s beef brisket, pulled pork, or grilled chicken – this corn pairs perfectly with everything and cooks right alongside your main dish without any extra effort.
What You Need for Pit Boss Corn
- Sweet Corn: Pull back a small section of husk at the supermarket and press a kernel with your fingernail — if it squirts milky juice, it’s fresh and sweet. Old corn goes starchy fast, and smoking doesn’t fix it.
- Butter: Unsalted is better here because the garlic salt is already doing the seasoning work. If you only have salted butter, reduce the garlic salt by half or the sauce will be too salty.
- 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.
Remove the husk and as much silk as you can — run the ear under cold water to help grip any remaining silk threads. For this recipe, we’re going husk-off so the smoke hits the kernels directly and the butter sauce caramelizes on the surface.
If you prefer husk-on for a more steamed result, soak the whole ears in cold water for 30 minutes before they go on — this stops the husk from catching fire and creates steam inside the husk during cooking.
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, then wait until the smoke turns a clearer blue.
The thick white smoke at startup is acrid and harsh — you don’t want your corn sitting in it. Wait for the smoke to thin out to a pale blue before anything goes on. It should look almost invisible from a distance.
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 to a ceramic dish. Then microwave everything for around 30 to 45 seconds. You’ll know the sauce is ready when the butter has fully melted. 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!
The vinegar does two things — it brightens the flavor and helps the sauce cling to the corn rather than running straight off.
Step 4: Smoke The Corn
Place the corn directly on the grates and close the lid. At the 30-minute mark, the kernels will have gone from pale yellow to a slightly deeper golden color with some light char marks where they’re closest to the heat.
Rotate with tongs and baste generously with the reserved butter sauce — it will sizzle when it hits the hot corn. Close the lid and smoke for another 30 minutes.
When they’re done, the kernels should be tender when pressed, and the surface will have a light caramelized coating from the butter and garlic salt.
Step 5: Remove From The Smoker and Serve
Remove from the smoker and brush the remaining butter sauce over every surface while the corn is still hot — it absorbs immediately. Let it cool for 2–3 minutes before serving. The corn will be too hot to hold comfortably straight off the grill. Serve with extra hot sauce on the side if you want more heat.
Which Wood Chips Should You Use for Smoking Corn?
I use apple or cherry on corn — both are mild and slightly sweet, which works with the natural sweetness of the kernels. Hickory is fine but can overpower the corn’s delicate flavor, especially on a short 1-hour cook. Mesquite, I’d avoid entirely — it’s too assertive for something this light.
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?
At 250°F, corn takes 1 hour for husk-off and up to 1.5 hours for husk-on. The kernels are done when they’re tender when pressed, and the surface has a light golden color with some char marks. You don’t need a thermometer for corn — press a kernel with your fingernail. If it gives easily and a little juice runs out, it’s done.
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, cream, and seasonings for a hearty, 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.
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More Sides to Serve with Corn 🌽
🥔 Smoked Sweet Potatoes
🥦 Grilled Broccoli
🥖 Grilled Garlic Bread
🧀 Smoked Mac and Cheese
🥕 Grilled Carrots with Brown Butter
🍞 Smoked Corn Bread
Mains to Serve with Corn 🍖
🍗 Grilled Chicken Drumsticks
🥩 Grilled Tri-Tip
🍔 Smoked Lamb Burgers
🥩 Smoked Sirloin Steak
🍖 Smoked Chicken Quarters
🍖 Smoked Pork Belly Burnt Ends
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.
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