Smoked Corn On The Cobb (Easy Traeger Recipe)

Smoked Corn On The Cob is a summer side dish made with fresh sweet corn, seasoned butter, and low-and-slow smoke on a pellet grill. It's an easy Traeger recipe that works well for backyard BBQs, cookouts, and simple dinners when the grill is already going. Unlike most smoked corn recipes, this version uses a two-stage method at 225°F and 375°F so the corn gets smoky, tender, and lightly charred.

Here's the thing about corn on the cob: it's one of those side dishes almost everyone makes, but it can easily end up a little bland if you don't give it enough flavor. Most backyard versions get thrown on the grill for a few minutes and served with a pat of butter from the fridge. And that's fine. But once you've had corn that's been low-and-slow smoked on a Traeger and then kissed with high heat for a little caramelized char? You won't go back.

I developed this recipe on the same afternoon I was shooting my Smoked Chicken Breast. The corn went on the Traeger alongside the chicken, and by the time I finished my photo shoot, my husband had quietly helped himself to two ears, standing right over my flat lay, not even waiting for a plate. That's the kind of recipe feedback I trust most.

As a nutrition coach, I think a lot about what goes into the food I feed my family. Fresh, organic sweet corn in season needs very little. A simple butter baste made with grass-fed butter, smoked paprika, garlic powder, and a pinch of sea salt is all it takes. The smoke does the rest.

If you're building a full backyard BBQ menu, this smoked corn on the cob pairs well with other Traeger side dishes like Smoked Green Beans, Smoked Asparagus, and Traeger Baked Beans. 

For mains, serve it alongside Traeger Smoked Brisket, Smoked Ribs, Smoked Boneless Chicken Thighs, or Traeger Smoked Burgers for an easy summer spread that feels simple but still really flavorful.

Should You Smoke Corn on the Cob With Husks On or Off?

One of the most common questions when it comes to smoking corn is whether to leave the husks on or take them off. Here's a quick breakdown to help you decide what works best for your cook.

For this recipe, husks off is the move. It's the only way to get true smoke flavor into the kernels, and the caramelized char finish that makes this corn worth making.

Ingredients You'll Need

• Fresh Corn on the Cob: Look for organic sweet corn with plump, evenly-spaced kernels and husks that are bright green and tightly wrapped. Fresh, in-season corn is the foundation of this recipe - the sweeter and more tender the corn, the better the final result.
• Grass-Fed Butter: Using grass-fed unsalted butter (Kerrygold is a great option) gives you a richer, more flavorful baste and lets you control the salt level precisely. Melt it before mixing with the spices.
• Garlic Powder and Smoked Paprika: These two work together to build a warm, savory depth in the baste. The garlic powder distributes evenly and holds up through both stages of the cook, while the smoked paprika adds an earthy richness and gives the corn a gorgeous color as it chars.
• Fine Sea Salt and Black Pepper: These season the baste from the inside out as the corn cooks, so every bite is evenly flavored.
• Flaky Sea Salt: Added at the very end, flaky salt gives a final burst of salinity and a little crunch that you can't get from salt in the baste. It also looks beautiful for serving.
• Fresh Parsley: A finishing herb, not a baste ingredient. Added right before serving for brightness, color, and a clean, fresh contrast to the rich butter and smoky char.

See the recipe card for full information on ingredients and quantities.

Smoked Corn On The Cobb cook time Chart

Smoked corn on the cob takes about 55 to 60 minutes total using this two-stage Traeger method. Start low at 225°F to build smoky flavor, then finish hotter at 375°F for a lightly charred, caramelized bite.

How To Make Smoked Corn On the Cob

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

1. Step 1: Preheat your Traeger to 225°F with post oak pellets, lid closed for 15 minutes. While it heats, remove husks and silk completely from all 4 ears of corn.

2. Step 2: Whisk together the melted butter, garlic powder, smoked paprika, fine sea salt, and black pepper in a small bowl until fully combined. Brush the baste generously over each ear, coating all sides evenly.

3. Step 3: Place the corn directly on the grates, close the lid, and smoke for 25 minutes. Open the lid, flip each ear with tongs, and baste again with the remaining butter mixture. Close the lid and smoke for another 20 to 25 minutes, until the corn is tender and easy to pierce with a fork.

4. Step 4: Crank the Traeger to 375°F and char for 8 to 10 minutes, turning once, until the kernels are lightly golden and caramelized in spots.

5. Step 5: Remove from the grates, finish with a pinch of flaky sea salt and a scatter of fresh parsley, and serve immediately.

Storage And Reheating

• Refrigerator: Store leftover smoked corn on the cob in an airtight container or wrapped tightly in foil for up to 3 days. The smoky flavor actually deepens a little overnight, so leftovers are worth saving.
• Freezer: Cut the kernels off the cob and store them in a freezer-safe bag for up to 2 months. Use in soups, salads, or as a smoky addition to scrambled eggs or grain bowls throughout the week.