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Smoked corn on the cob on a green ceramic platter.
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Pellet Grill Smoked Corn on the Cob

Pellet Grill Smoked Corn is sweet, smoky, buttery, and finished with just enough heat to get tender kernels and a little char. The corn starts low on the smoker so it can pick up wood-fired flavor, then finishes hotter with smoky barbecue butter brushed over every last bit.
This is an easy summer side dish for perfect to take your backyard BBQ to the next level!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dishes
Cuisine: American
Keyword: corn on the cob, smoked corn
Servings: 6 servings
Author: Joshua Boquist

Equipment

Ingredients

  • 6 ears corn on the cob fresh, husks and silk removed
  • 1 tbsp olive oil
  • 6 tbsp unsalted butter melted
  • 1 ½ tbsp barbecue seasoning dry rub
  • 1 tbsp lime juice fresh
  • 2 tbsp cilantro fresh, chopped

Instructions

  • Preheat the pellet grill smoker to 225°F using your favorite pellets.
    Turning on the pellet grill to preheat for smoked corn on the cob.
  • Remove the husks and silk from the corn. Brush the corn lightly with olive oil so the butter and seasoning cling to the kernels.
    Brushing fresh corn on the cob with olive oil before smoking.
  • Stir the melted butter and barbecue spice blend together in a small bowl.
    Melting butter with barbecue seasoning for smoked corn on the cob.
  • Brush the corn with about half of the smoky barbecue butter.
    Brushing corn on the cob with smoky barbecue butter before smoking.
  • Place the ears directly on the grill grates and smoke for 30 minutes, turning once halfway through.
    Corn on the cob smoking directly on the pellet grill grates.
  • Increase the pellet grill temperature to 375°F to 400°F. Brush the corn with more butter, then cook for 15 to 20 minutes, turning every few minutes, until the kernels are tender and lightly charred in spots.
    Basting smoked corn on the cob with barbecue butter on the pellet grill.
  • Remove the corn from the grill and brush with the remaining butter. Finish with lime juice and chopped cilantro or parsley. Serve warm.
    Finishing smoked corn on the cob with fresh lime juice.

Notes

Use Fresh Corn

Fresh sweet corn gives you the best flavor and texture. Look for ears with bright green husks, moist silk, and plump kernels.

Husked Or Unhusked Corn

You can smoke corn with the husks removed for more direct smoke flavor, or leave the husks pulled back and tied for presentation. If leaving some husk attached, keep it away from direct heat so it does not burn too quickly.

Smoke Flavor

Use a mild wood such as apple, cherry, pecan, or a competition blend. Corn takes on smoke quickly, so a mild wood keeps the flavor balanced and lets the sweetness of the corn come through.

Butter And Seasoning

Brush the corn with butter before serving and season it while it is still hot. Salt, pepper, garlic powder, smoked paprika, chili powder, lime juice, or fresh herbs all work well.

Serving Tip

Serve the corn right away while it is hot and juicy. If it needs to sit for a few minutes, tent it loosely with foil so it stays warm without steaming too much.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 16mg | Potassium: 275mg | Fiber: 2g | Sugar: 6g | Vitamin A: 626IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg