Tender smoked corn on the cob topped with lime-paprika butter and fresh cilantro. The perfect smoky addition to your BBQ lineup!
You know those moments when food takes you somewhere? Like you’re transported to a memory you didn’t even realize you’d forgotten? That’s what smoked corn on the cob does for me. I first tried it at a backyard BBQ when my neighbor brought out this smoky, buttery corn straight from the smoker. The smell hit first—earthy and rich, like a campfire—but the taste? Oh, the taste was next-level.
It was the kind of food you eat in silence because every bite feels like a small miracle. I remember sitting there, surrounded by laughter and the smell of sizzling meat on the grill, thinking, How have I never smoked corn before? Now, it’s my go-to side dish for any summer gathering. Easy, flavorful, and always the first thing to disappear from the table.
Why You’ll Love This Smoked Corn on the Cob Recipe?
- Smoky Depth: The mesquite wood chips infuse the corn with an irresistible, campfire-like aroma and taste.
- Tangy Lime Butter: The lime-paprika butter adds a zesty twist, making every bite a mix of smoky, tangy, and savory.
- Easy Prep: No fancy techniques here—just soak, smoke, and slather in buttery goodness.
- Crowd-Pleasing: Whether it’s a backyard BBQ or a quiet family dinner, this dish always gets rave reviews.
Ingredient Notes:
- Fresh Corn on the Cob:
The star of the show! Go for fresh ears with bright green husks and plump kernels. Frozen corn can work, but trust me, fresh is where the magic happens. - Mesquite Wood Chips:
These add that signature smoky flavor. If mesquite feels too bold, you can swap it for applewood or cherrywood for a subtler touch. - Butter:
The melted butter is the ultimate flavor carrier. Use salted butter for extra depth, or go unsalted and control the seasoning yourself. - Lime Zest and Juice:
Adds a bright, citrusy kick that balances the smoky notes beautifully. - Smoked Paprika:
This spice amplifies the smoky flavor while adding a hint of warmth. - Cilantro:
A burst of freshness that complements the smoky richness. If cilantro’s not your thing, parsley works just as well.
How To Make Smoked Corn on the Cob?
Step 1: Soak the Corn and Wood Chips
Start by soaking the corn (husks on) in a large pot of water for about two hours. Why soak? It keeps the kernels juicy during smoking. At the same time, soak your wood chips in another container of water for 30 minutes to prevent them from burning too quickly.
Step 2: Preheat the Smoker
Set your smoker to 250°F (120°C). Lay the corn in a single layer on wire racks. Once the smoker is ready, add the soaked wood chips according to the manufacturer’s instructions.
Step 3: Smoke the Corn
Place the racks inside the smoker and let the corn cook for 60 to 75 minutes. The goal? Tender kernels with a hint of char and a deep smoky flavor.
Step 4: Prepare the Lime-Paprika Butter
While the corn is smoking, whip up the butter mixture. Combine melted butter, lime zest, lime juice, smoked paprika, and chopped cilantro in a small bowl. This butter is the magic that takes this dish from “good” to “WOW.”
Step 5: Brush and Serve
Once the corn is smoked, carefully peel back the husks (but leave them attached for that rustic look) and generously brush each cob with the lime-paprika butter. Finish with a sprinkle of salt and pepper, and serve immediately.
Want To Save This Recipe?
Storage Options:
Got leftovers? Wrap the smoked corn tightly in aluminum foil and store it in the refrigerator for up to three days. To reheat, place the foil-wrapped corn in a 350°F oven for about 10 minutes or warm it up on the grill.
Variations and Substitutions:
- Wood Chips: Swap mesquite for hickory, pecan, or even fruitwood for a different smoky vibe.
- Spices: Add a pinch of cayenne for some heat, or use chili powder for a bold flavor twist.
- Herbs: Try fresh dill or basil if cilantro isn’t your favorite.
- Vegan Option: Replace butter with a plant-based alternative for a dairy-free version.
What to Serve with Smoked Corn on the Cob?
This smoky, buttery corn is versatile enough to pair with almost anything. Here are some ideas:
- Grilled Meats: Pair it with BBQ ribs, burgers, or a perfectly grilled steak.
- Seafood: Smoked salmon or grilled shrimp are excellent choices.
- Salads: A crisp garden salad or tangy coleslaw balances the smoky richness.
- Starches: Serve it alongside potato wedges or garlic bread for a hearty meal.
Frequently Asked Questions:
Can I make this without a smoker?
Yes! Use a grill with a smoker box or wrap the wood chips in foil with holes poked in it for a similar effect.
Can I use frozen corn?
Fresh corn is ideal, but if frozen is your only option, make sure it’s thawed completely before starting.
How do I know when the corn is done?
The kernels should be tender but not mushy, with a smoky aroma. If in doubt, taste test a kernel!
Smoked corn on the cob isn’t just a side dish; it’s a moment. The smoky aroma, juicy kernels, and zesty butter make it the kind of dish that has people asking, “Can I get the recipe?” Try it for your next BBQ, and let me know how it turns out. I’d love to hear about your smoky corn adventures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Smoked Corn on the Cob
Ingredients
- 4 ears corn on the cob silks removed
- Mesquite wood chips soaked for 30 minutes
- 2 tablespoons unsalted butter melted
- 1 tablespoon fresh cilantro finely chopped
- 1 lime zested and juiced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Corn and Wood Chips:
- Place the ears of corn (with husks on) into a large pot of cold water and allow them to soak for approximately 2 hours. Simultaneously, soak the mesquite wood chips in a separate container of water for at least 30 minutes. This prevents the wood chips from burning and ensures the corn stays moist during smoking.
Preheat the Smoker:
- Preheat your smoker to 250°F (120°C). Arrange the soaked corn in a single layer on wire racks. Once the smoker is heated, add the soaked wood chips according to the manufacturer's instructions.
Smoke the Corn:
- Place the racks of corn inside the smoker. Allow the corn to smoke for 60 to 75 minutes, or until the kernels are tender to the touch. The smoky aroma will intensify as the corn cooks.
Prepare the Butter Mixture:
- In a small bowl, combine the melted butter, finely chopped cilantro, lime zest, lime juice, and smoked paprika. Whisk the mixture until fully blended.
Finish and Serve:
- Once the corn is done smoking, carefully peel back the husks, leaving them attached for presentation if desired. Generously brush the corn with the lime-paprika butter and season with salt and freshly ground black pepper to taste. Serve immediately for the best flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
