Smoked Corn On The Cob (Easy Traeger Recipe)

Smoked corn on the cob topped with fresh chopped herbs and a sprinkle of coarse salt, arranged closely together on a dark surface.

5 from 1 vote

Smoked Corn On The Cob (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.

Prep Time15

Cook Time55

Total Time1 10

Course: Side Dish

Cuisine: BBQ

Servings:

Calories: 58kcal

Author: Nadia

Equipment

1 Traeger Pellet Grill
1 Tongs
1 Basting Brush
1 Small Saucepan

Ingredients

4 ears Sweet Corn organic
4 tablespoons Butter grass-fed and unsalted
½ teaspoon Garlic Powder
½ teaspoon Smoked Paprika
¼ teaspoon Fine Sea Salt
⅛ teaspoon Black Pepper
Flaky Sea Salt to taste
1 tablespoon Fresh Parsley finely chopped, to taste

Instructions

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.
4 ears Sweet Corn
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.
4 tablespoons Butter, ½ teaspoon Garlic Powder, ½ teaspoon Smoked Paprika, ¼ teaspoon Fine Sea Salt, ⅛ teaspoon Black Pepper
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.
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.
Remove from the grates, finish with a pinch of flaky sea salt and a scatter of fresh parsley, and serve immediately.
Flaky Sea Salt, 1 tablespoon Fresh Parsley

Notes

Expert Tips and Tricks

You do not need to soak the corn first: Since the husks are removed and the corn is basted with butter, soaking is not necessary for this method. The low smoke keeps the corn tender, and the final high-heat step gives it that caramelized finish.
Don't skip the char step. The two-stage method is what sets this recipe apart. The low smoke builds flavor from the inside, and the high heat caramelizes the natural sugars in the corn. Skipping it means missing the best part.
Use post oak pellets for a bolder smoke flavor. Most recipes default to apple or cherry, which are mild and slightly sweet. Post oak gives you a more pronounced, savory smoke that stands up to the richness of the butter baste without overpowering the corn's natural sweetness.
Baste twice, not once. The first coat goes on before the corn hits the grates. The second coat goes on at the flip, around the 25-minute mark. This double-basting builds layers of flavor and helps the seasoning really stick to the kernels.
Look for plump, evenly-filled kernels when selecting your corn. Fresh organic corn with tight, milky kernels will always smoke better and taste sweeter than older corn that has started to dry out. When in doubt at the store, peel back a small section of the husk and check before buying.
Flaky sea salt and fresh parsley go on at the very end, not before. Adding them too early means the parsley wilts and browns in the heat, and the flaky salt loses its texture entirely. Finish right before serving for the best flavor and presentation.

Nutrition