Smoked Corn on the Cob on a Pellet Grill

We are still on a veggie kick over here and decided to smoke corn on the cob on the Z Grills pellet grill.  We didn’t make a large batch, only 6 ears, but this recipe is easy enough that you could throw a couple of dozen on your pit if you were cooking for a crowd.

Let me walk you through this recipe so you can get some corn smoking on your grill tonight!

Turn on Your Smoker

I used a Z Grills pellet grill for this cook but the technique is the same if you are using a Traeger.  If you are using a Pit Boss, or any other brand that has a Flame Broiler, make sure the Broiler is closed so the corn doesn’t get burnt by the open flames.

Set the grill to 225F.  I used hickory pellets for this cook an was pleased with the result.

You will not need to use the “Smoke” setting or a smoke tube filled with smoldering pellets.

Prepare the Corn and Seasoned Butter Baste

A lot of times I will soak corn in water before I grill it, especially if it gets grilled with the husk still on.  However,  we do not need to soak this corn because:

• It is out of the husk for maximum smoke flavor
• We are cooking at ‘Low and Slow” temps
• The grease tray on the pellet grill will protect the corn from pen flames.

The only thing that we need to do to get this corn ready is take it out of the husk and pull off as many of those fine threads of corn silk as possible.  I have better luck with that job if I run the ears under cold running water while I do it.

Once the corn is prepared it is time to make the butter basting sauce.  Combine the following in a microwave safe bowl:

Butter Baste for Smoked Corn

• 2 tbls butter
• 1 tsp seasoned salt
• 1 tsp chili powder
• 1 tsp Cholula hot sauce
• 1 tsp cider vinegar

Place the baste into the microwave and zap it for 30-45 seconds until the butter has melted.

Smoke the Corn on Your Pellet Grill

Put the ears of corn onto your smoker and baste it with the butter sauce.

Roll the corn over and baste the other side.

Close the lid and let the corn slowly heat up and take on some smoke flavor!

Smoke the corn for 30 minutes and then baste the corn again with any remaining butter baste.

Close the lid and smoke another 30 minutes.

Serve and Enjoy!

We ate these straight off the pit and loved them!

I had meant to apply some butter, a squeeze of lime and some Mexican cheese to make some Street Corn but these goy consumed so fast that we just didn’t get around to it!

The corn had just a touch of heat and I was pleased to find plenty of butter flavor.

This smoked corn has a distinctly different flavor than traditional grilled corn and I will be making it again for use in some new corn salads so stay tuned for those!