Traeger Smoked Corn on the Cob

This Traeger Smoked Corn on the Cob is roasted and grilled to perfection! Tender and juicy sweet corn is paired with butter, smoked paprika, and garlic for ultimate flavor. This side dish can be made on any smoker or pellet grill.

What Type of Corn to Use

When it comes to smoking corn on the cob, it’s best to use fresh ears of corn. There are several types of corn that can be used for smoking, but sweet corn is the most commonly used variety. Here are a few tips for selecting the best ears of corn for smoking:

• Look for fresh corn: Choose corn that is fresh. The fresher the corn, the better the flavor.
• Check for moisture: Make sure the husks are moist and not dry or brittle. This is another check for freshness which matters if you want tender corn.
• Look for even kernels: The kernels on the ear of corn should be evenly spaced and well-formed. This helps illustrate that the corn is mature and will have good flavor.
• Avoid ears with brown silks: The silks on the ear of corn should be moist and light in color. Brown silks indicate that the corn that is old and isn’t fresh.

Removing the Husk

1. Start by peeling back the outer leaves of the corn until you reach the innermost layer.
2. Grab the top of the husk and pull it down towards the stem of the corn, removing the husk in one motion.
3. You can also use a knife to trim off any remaining silk or small pieces of husk.

Spices/How to Season It

I like to make a butter marinade. My favorite spice to include is smoked paprika. It provides immense flavor with a smoky zest. You can use regular paprika as well. The recipe also consists of butter, garlic powder, parsley, salt, and pepper. Feel free to season the corn as you see fit!

How to Make Traeger Smoked Corn

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Combine melted butter, smoked paprika, parsley, garlic powder, salt, and pepper to taste.
2. Drizzle the seasoned butter mixture over the corn.
3. Place the corn on the smoker. Smoke.

Temperature

I recommend 225 degrees so the corn cooks long enough to achieve a smoky flavor.

Cook Time/How Long to Smoke

Cook for an hour to an hour and a half or for however long it takes to get tender.

What Flavor of Wood to Use

My favorite flavors for corn are fruit flavors or the Traeger Signature Blend. Here are some options:

• Hickory: Classic wood that is used for smoking, and it adds a strong, smoky flavor.
• Applewood: Adds a mild, slightly sweet flavor.
• Mesquite: Adds a bold, earthy flavor that is best suited for those who enjoy strong flavors.
• Alder: Mild and sweet, it is often used for smoking fish or poultry. It can also work well with corn.
• Cherry: Adds a sweet, fruity flavor.
• Pecan: Adds a nutty, slightly sweet flavor.

Frozen Corn

I don’t recommend smoking frozen corn. Thaw it first. Frozen corn on the cob tends to become mushy and loses its crisp texture. Since frozen corn on the cob is already cooked and then frozen, it can be challenging to get it to cook evenly when smoking. The exterior may become overcooked or burnt while the interior remains cold or undercooked.

I recommend using fresh corn, but thawed frozen corn will work.

Reheating

If you want to keep the smoked flavor I recommend reheating it on the smoker, grill, in the air fryer, or in the oven at 350 degrees. Heat until warm. You can use the microwave if you wish. The microwave will produce soft corn that isn’t crisp.

Pair With These Recipes

Traeger Smoked Glazed Ham
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket

More Smoked Side Dishes and Vegetables

Smoked Sweet Potatoes
Smoked Salsa
Smoked Mac and Cheese
Smoked Baked Beans
Smoked Asparagus
Smoked Baked Potatoes

I love to slice off the corn kernels and add the corn to bowls and salads like my Shrimp Taco Salad and Cajun Shrimp Salad.