Traeger Smoked Corn on the Cob: The Ultimate Smoky Sweet Side Dish

Discover the unparalleled delight of corn on the cob kissed by the gentle smoke of a Traeger grill. While I’ve prepared corn countless ways over the years – boiled, grilled, roasted – nothing quite compares to the deep, nuanced flavor achieved through smoking. My journey through countless cookouts, backyard BBQs, and culinary experiments has led me to perfect the art of infusing sweet corn with just the right amount of smoky essence. This guide guarantees you perfectly tender, buttery, and smoky bites every single time, eliminating all guesswork. I’ve done the troubleshooting so you don’t have to!

Why You’ll Love This Traeger Smoked Corn Recipe

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“So much flavor packed in when it’s smoked! As a newbie, this was a great first dish on the Traeger.”
~Katie

This Traeger smoked corn recipe consistently earns rave reviews, and for good reason. It transforms a simple vegetable into a gourmet experience with minimal effort. The smoky notes deeply penetrate each kernel, creating a flavor profile that’s both comforting and exciting. It’s an excellent recipe for those new to pellet grilling, offering a straightforward process with guaranteed delicious results. Whether you’re aiming to impress guests or simply elevate your weeknight dinner, this smoked corn is a game-changer. Plus, it’s incredibly versatile; use this perfectly smoked corn in my Street Corn Pasta Salad recipe for an extra layer of flavor!

Choosing the Best Corn for Smoking

The foundation of outstanding smoked corn lies in selecting the freshest possible ears. While various corn types exist, sweet corn is undeniably the champion for smoking due to its naturally high sugar content, which caramelizes beautifully and blends harmoniously with the smoky essence. Here’s how to pick the perfect ears:

• Opt for Peak Freshness: Always choose corn that is as fresh as possible. The natural sugars in corn begin to convert to starch shortly after harvesting, so fresher corn means sweeter, more vibrant flavor and a superior texture. Local farmers’ markets are often the best source for truly fresh corn.
• Examine the Husks: Look for husks that are bright green, tightly wrapped around the ear, and feel slightly damp. Avoid any ears with dry, yellowing, or brittle husks, as these are indicators of older corn that will be less tender and flavorful.
• Check for Moisture in the Silks: The silks protruding from the top of the ear should be light in color (ranging from white to light brown) and feel moist and slightly sticky. Dark, dry, or slimy silks suggest that the corn is past its prime.
• Feel for Even Kernels: Gently squeeze the ear through the husk to check for plump, evenly spaced kernels all the way to the tip. Gaps or soft spots indicate underdeveloped or damaged kernels, which can affect the overall texture and yield of the corn. A well-formed ear ensures consistent cooking and maximum enjoyment.

Mastering Husk Removal for Optimal Results

Properly removing the husk is a crucial first step to ensure your corn cooks evenly and absorbs all that wonderful smoky flavor. Here’s a simple, effective method:

1. Peel Back the Outer Layers: Begin by grabbing the thick, outermost leaves of the corn husk. Peel them downwards towards the stem, working your way around the ear. Continue peeling until you reach the thinner, more delicate innermost layers that are closer to the kernels.
2. Firmly Pull Down the Husk and Silks: Once you’ve exposed the inner husk, firmly grasp the very top of the husks and silks together. With a strong, swift motion, pull them downwards towards the stem. This technique often removes most of the husk and silks in one fell swoop, leaving a clean ear.
3. Trim Remaining Silks: After the main husk removal, you might find a few stubborn strands of silk clinging to the kernels. Don’t worry, these are easy to remove. You can either gently rub them off with your fingers under cool running water, or use a small, sharp paring knife to carefully trim any remaining silk or small pieces of husk from the corn. Ensure all silks are removed as they can become unpleasant when cooked.

Flavorful Seasoning Ideas for Smoked Corn

While smoked corn is delicious on its own, a thoughtfully crafted seasoning can elevate it to new heights. My go-to method involves a delectable butter marinade, designed to enhance the corn’s natural sweetness while introducing complementary flavors. Smoked paprika is a star ingredient here, offering a double dose of smoky zest and a beautiful color. Of course, regular paprika works wonderfully too if you prefer a milder smoke profile or don’t have the smoked variety on hand.

Beyond paprika, my signature butter marinade includes creamy melted butter, aromatic garlic powder, fresh parsley for a hint of herbaceousness, and, of course, salt and freshly cracked black pepper to taste. This combination creates a rich, savory coating that adheres perfectly to the kernels as they smoke.

However, the beauty of corn is its versatility! Feel free to customize the seasoning to your preferences. Consider these delicious variations:

• Mexican Street Corn Inspired: After smoking, brush with mayonnaise, sprinkle with crumbled Cotija cheese, a squeeze of fresh lime juice, and a dash of chili powder.
• Spicy Kick: Add a pinch of cayenne pepper or a few drops of hot sauce to the butter mixture for a fiery twist.
• Herbaceous Delight: Incorporate other fresh herbs like chives, cilantro, or dill for different aromatic notes.
• Sweet & Savory: A touch of brown sugar or maple syrup in the butter can create a delightful sweet-and-savory balance, enhancing the corn’s natural sugars.
• BBQ Rub: For a deeper, more complex flavor, generously coat the corn with your favorite BBQ rub before smoking. The rub will create a delicious crust as it cooks.

Step-by-Step: How to Make Traeger Smoked Corn

Crafting perfectly smoked corn on your Traeger is a straightforward process that yields incredibly flavorful results. By following these simple steps, you’ll be enjoying tender, smoky, and buttery corn in no time. For detailed measurements and full instructions, refer to the complete recipe card at the bottom of this post.

1. Prepare the Flavorful Butter Mixture: In a small bowl, combine your melted unsalted butter with smoked paprika (or regular paprika), fresh chopped parsley, garlic powder, and a generous seasoning of salt and black pepper. Stir these ingredients thoroughly until they are well integrated, creating a vibrant and aromatic marinade.
2. Generously Coat the Corn: Place your husked and cleaned ears of corn on a sheet pan or in a shallow dish. Drizzle the seasoned butter mixture evenly over each ear of corn. Use a brush or your hands to ensure every kernel is thoroughly coated. This layer of butter and spices is crucial for both flavor and moisture retention during the smoking process.
3. Smoke to Perfection: Carefully transfer the buttered and seasoned corn directly onto the grates of your preheated Traeger smoker. Close the lid and allow the corn to smoke, absorbing all those wonderful wood-fired aromas. Rotate the corn halfway through the cooking time to ensure even exposure to the smoke and consistent tenderness on all sides. The low and slow smoking method allows the corn to cook gently, intensifying its natural sweetness while taking on a beautiful smoky depth.

Optimal Smoking Temperature for Corn

Achieving that perfect smoky flavor without overcooking the corn requires a precise temperature. I highly recommend setting your Traeger smoker to **225 degrees Fahrenheit (107 degrees Celsius)**. This low temperature is ideal for several reasons:

• Maximum Smoke Infusion: Lower temperatures produce a “cleaner” smoke that permeates the food more effectively, allowing the corn to absorb a deeper, more robust smoky flavor over time. Higher temperatures can cause the smoke to be thinner and less impactful.
• Gentle Cooking: At 225°F, the corn cooks slowly and gently, allowing its natural sugars to caramelize without burning. This results in incredibly tender kernels that retain their juicy sweetness, rather than becoming dry or mushy.
• Preventing Overcooking: Corn cooks relatively quickly, even at lower temperatures. A moderate setting like 225°F ensures the corn has sufficient time on the smoker to develop that desired smoky depth before becoming overdone. This balance is key to achieving the signature Traeger smoked corn experience.

Smoking Duration: Achieving Ideal Tenderness

The total cook time for Traeger smoked corn on the cob typically ranges from **1 hour to 1 hour and 30 minutes**. However, the precise duration can vary based on several factors, including the size and freshness of your corn, the consistency of your smoker’s temperature, and your personal preference for tenderness.

The ultimate goal is to achieve corn that is perfectly tender, bursting with flavor, and has a slight bite without being mushy. Here’s how to gauge doneness:

• Visual Cues: The kernels should appear plump and slightly brighter in color. You might also notice a slight charring on some of the kernels, indicating delicious caramelization.
• The “Poke Test”: The best way to check for doneness is the simple “poke test.” Carefully remove one ear of corn from the smoker (using tongs, as it will be hot!). Allow it to cool for a moment, then gently poke a kernel with a fork or your fingernail. It should be easily pierced and feel tender, but still have a pleasant snap. If it feels too firm, continue smoking and check again every 15-20 minutes.
• Rotating is Key: Remember to rotate the corn halfway through the smoking process. This ensures even cooking and smoke penetration on all sides, contributing to uniform tenderness.

Don’t rush the process. The “low and slow” method is what allows the corn to truly soak up the smoky essence. If your corn seems to be drying out, feel free to brush on a little extra melted butter during the last 30 minutes of smoking.

Selecting the Best Wood Pellets for Corn

The choice of wood pellets significantly impacts the final flavor profile of your smoked corn. While personal preference plays a huge role, fruitwoods and Traeger’s Signature Blend are consistently excellent choices for corn, complementing its natural sweetness beautifully. Here’s a deeper dive into popular options:

• Hickory: A classic and robust choice for smoking, hickory imparts a strong, bacon-like smoky flavor. It’s fantastic if you love an intense smoky profile, but use it judiciously as it can sometimes overpower the delicate sweetness of the corn if too much is used or if smoked for too long.
• Applewood: This is a highly recommended option for corn. Applewood offers a mild, subtly sweet, and fruity smoke that perfectly harmonizes with the corn’s natural sugars. It’s a versatile choice that adds depth without overwhelming other flavors.
• Mesquite: Known for its bold, earthy, and very strong flavor, mesquite is best suited for those who truly enjoy a powerful smoky taste. It can be quite aggressive, so it’s often preferred for robust meats like beef brisket. For corn, consider blending it with a milder wood or using it for shorter smoking times.
• Alder: Alder provides a very mild and slightly sweet smoke, often used for delicate foods like fish and poultry. Its subtle flavor can also work wonderfully with corn, adding a gentle smoky whisper that allows the corn’s sweetness to shine through.
• Cherry: Similar to applewood, cherry wood delivers a sweet, fruity smoke with a hint of tartness. It imparts a beautiful reddish hue to food and pairs exceptionally well with vegetables, including corn, enhancing its inherent sweetness.
• Pecan: Pecan wood offers a rich, nutty, and slightly sweet flavor profile that is milder than hickory but more assertive than apple. It’s a fantastic all-around choice that complements corn beautifully, adding a comforting and complex aroma.
• Traeger Signature Blend: This proprietary blend typically combines hickory, maple, and cherry woods. It’s designed to be versatile and provides a balanced, flavorful smoke that works well with almost anything, making it an excellent, safe bet for corn.

Smoking Frozen Corn: What You Need to Know

While fresh corn on the cob is always the superior choice for smoking, I understand that sometimes frozen corn is all that’s available. If you must use frozen corn, it’s absolutely critical to **thaw it completely before placing it on the smoker**. Trying to smoke frozen corn directly can lead to a less than ideal outcome:

• Texture Issues: Frozen corn, especially corn on the cob, often becomes mushy and loses its crisp, firm texture once thawed and cooked. The freezing process can alter the cell structure, making it more prone to becoming soft during smoking. Fresh corn, with its intact cell walls, maintains a much more satisfying bite.
• Uneven Cooking: Since frozen corn on the cob has already been blanched (partially cooked) before freezing, it can be challenging to achieve even cooking when smoking it from a frozen state. The exterior might overcook or even burn before the interior has a chance to fully thaw and warm through. This often results in an inconsistent texture, with some parts being cold or undercooked while others are dry.
• Reduced Smoke Penetration: The frozen state can hinder the corn’s ability to absorb smoke effectively. The moisture and icy barrier prevent the smoke from fully permeating the kernels, leading to a less pronounced smoky flavor compared to fresh corn.

Recommendation: Always prioritize using fresh corn for the best flavor and texture. However, if frozen corn is your only option, ensure it’s thoroughly thawed in the refrigerator overnight or by running it under cool water before seasoning and smoking. While thawed frozen corn will work, manage your expectations regarding its texture compared to fresh.

Best Ways to Reheat Smoked Corn for Optimal Flavor

Smoked corn on the cob is often so delicious, there might not be leftovers! But if you do find yourself with extra, proper reheating is key to preserving its wonderful smoky flavor and tender texture. The goal is to warm it through without making it dry or mushy.

Here are my recommended methods for reheating, ranked by how well they maintain the smoked essence and texture:

• On the Smoker or Grill (Best Method): This is the ideal way to reheat if you want to retain and even enhance the smoky flavor. Preheat your smoker or grill to 250-300 degrees Fahrenheit (120-150°C). Place the corn directly on the grates and heat for 15-25 minutes, turning occasionally, until thoroughly warmed. This method can also add a fresh touch of smoke.
• In the Air Fryer: For a quick and efficient reheat that keeps a nice texture, preheat your air fryer to 350 degrees Fahrenheit (175°C). Place the corn in a single layer in the air fryer basket. Cook for 5-8 minutes, flipping halfway through, until hot and slightly crispy.
• In the Oven: Preheat your oven to 350 degrees Fahrenheit (175°C). Wrap the corn loosely in aluminum foil to help retain moisture, or place it uncovered on a baking sheet for a slightly crispier result. Heat for 10-15 minutes, or until warmed through. Adding a pat of butter before wrapping can help keep it moist.
• In the Microwave (Least Recommended for Quality): While the microwave is the fastest option, it’s generally not recommended for reheating smoked corn if you care about texture and flavor. Microwaving can quickly make the corn soft, watery, and diminish its smoky character. If time is of the essence, heat for 30-60 seconds per ear, checking frequently, but be prepared for a softer result.

Whichever method you choose, make sure the corn is heated evenly before serving. A little extra butter or a sprinkle of fresh herbs can always refresh its appeal!

Delicious Pairings for Smoked Corn

Smoked corn on the cob is a versatile side dish that complements a wide array of main courses, especially those that also boast a smoky flavor profile. Here are some fantastic recipes that pair beautifully with your Traeger smoked corn, creating a truly memorable meal:

• 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

Explore More Smoked Side Dishes and Vegetables

The Traeger isn’t just for meats! It excels at infusing vegetables and side dishes with incredible smoky flavor, transforming everyday items into extraordinary culinary delights. If you love this smoked corn, you’ll definitely want to try these other fantastic smoked side dishes and vegetables that complement any BBQ spread or weeknight meal:

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

Beyond serving it on the cob, I love to slice off the sweet, smoky corn kernels and add them to bowls and vibrant salads. They bring a delightful pop of flavor and texture to dishes like my Shrimp Taco Salad and Cajun Shrimp Salad.

Traeger Smoked Corn on the Cob

Author: Brandi Crawford

I’ve made corn on the cob more ways than I can count, but smoking it on the Traeger hits different. After years of cookouts, BBQs, and backyard experiments, I’ve learned how to infuse that sweet corn flavor with just the right amount of smoky flavor. You’ll get smoky, tender, buttery bites with zero guessing. I’ve done the troubleshooting!

Customer Rating: ⭐⭐⭐⭐⭐ (5/5 stars from 2 reviews)

Print Recipe
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Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Course: Side Dish

Cuisine: American

Servings: 4 ears of corn

Calories: 183 kcal

Equipment

• Traeger Pellet Smoker

Ingredients

• 4 ears corn on the cob (Husk removed.)
• 2-3 tablespoons melted unsalted butter (Use enough to coat both sides of each ear of corn.)
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon chopped parsley
• Salt and pepper to taste

Instructions

1. Preheat your Traeger smoker to 225 degrees Fahrenheit (107°C). Ensure the smoker has reached a consistent temperature for optimal smoke infusion.
2. In a small bowl, combine the melted butter, smoked paprika, fresh parsley, garlic powder, and a pinch of salt and pepper. Stir vigorously until all ingredients are well mixed, creating a fragrant butter marinade.
3. Drizzle the seasoned butter mixture generously over each husked ear of corn. Use a pastry brush or your hands to ensure every part of the corn is evenly coated with the flavorful butter.
4. Carefully place the seasoned corn directly onto the grates of your preheated smoker. Cook for 1 hour to 90 minutes, rotating the corn halfway through the cooking process. If the corn appears dry at any point, rub additional melted butter over it to maintain moisture and flavor. Continue smoking until the kernels are tender when poked with a fork.
5. Once cooked to your desired tenderness, remove the corn from the smoker. Allow it to cool slightly before serving for the best enjoyment.

Notes & Tips

This recipe is easily scalable! You can double or triple the ingredients to accommodate more servings without altering the cooking method or time significantly. Just ensure your smoker has enough space for even air and smoke circulation around each ear of corn.

Feel free to customize the seasoning to your liking. Explore different BBQ rubs, a dash of chili powder, or even a sprinkle of Parmesan cheese for a unique twist. The versatility of corn allows for endless flavor combinations!

Nutrition Information

Serving: 1 ear | Calories: 183kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using online nutrition calculators like MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, you should calculate the values with the actual ingredients used in your preparation, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.

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