Smoked Fiesta Corn on the Cob is an easy way to make Mexican corn to pair with all your summer grilling recipes. It’s loaded with butter, cheese & chili powder & great smoky flavor.
My friends – have you ever had smoked corn? This Smoked Fiesta Corn on the Cob is so incredibly delicious & easy to make too. It really is the perfect side dish for all your favorite summer recipes.
Smoked corn on the cob is an absolute favorite of mine. So simple, yet so delicious. It’s also a great dish to make ahead and serve at a party where hungry guests are waiting.
PIN THIS TO SAVE FOR LATER
At the end of last summer, we picked up a little smoker & have been itching all winter to give it a go. We started out with the basics (more on that later) & then I thought it would be super tasty to smoke the corn in there. It is so much better than grilling & of course, far superior to plain old boiling.
I have to say – we are completely addicted to our smoker and love making as many things as we can with it. This recipe is super simple, quick to make, and the perfect side to so many different recipes.
It is really quite simple to do & SO worth it. Prepare corn by removing the silks & leaving the husk still on. Then place in a shallow pan & cover with water.
I like to use these disposable aluminum roasting pans. Soak the corn for a minimum of 6 hours. Then you add your butter, cheese & chili powder & recover with the husks. Then it’s time to let the smoker do it’s magic.
Here are some commonly asked questions
Why do I have to soak the corn?
This is to ensure that the husks are not too dry so they don’t create a fire hazard when placing them in the smoker. You want smoked corn, not flame-seared.
Can I add other seasonings?
Yes – of course. We like cheese & a little heat. But feel free to add salt, pepper, garlic – whatever you like.
Ingredients for Making Smoked Corn on the Cob
- corn on the cob – silks removed husks remaining
- butter – softened
- parmesan cheese
- chili powder
Can I cut the corn in half?
Since we are leaving it in the husks for cooking, I don’t recommend cutting the corn in half before cooking. You can, of course, cut it in half before serving if you like.
How to Make Smoked Corn on the Cob
- Prepare the corn & place it in a shallow pan & cover it with water.
- Allow the corn to soak for a minimum of 6 hours.
- Preheat the smoker to 250 degrees.
- Once soaked, pull back the husk, dry it off & rub each piece with butter.
- Sprinkle with the cheese and chili powder and then pull the husks back over the corn and tie it closed with a piece of the husk.
- Place the damp and seasoned corn in a hot smoker for approx 1-2 hours or until corn is softened.
How long can I store my smoked corn in the refrigerator?
Assuming you didn’t leave it out for an extended period of time after cooking, this smoked corn recipe will be good to eat for 3 to 4 days before it is time to grill another batch.
Keep in mind that it is best to either consume or refrigerate hot or cold food within an hour of finishing the cooking process. This will limit the amount of time your food sits at the perfect temperature for microbes to proliferate.
Can I make this recipe on a regular gas grill?
You bet. If you don’t happen to have a smoker – you can make this recipe using a gas grill. Check out my recipe here for easy grilled corn that will walk you through all the steps of making it either wrapped in foil, wrapped in the husk, or without any husk at all.
Can I make my own herb butter to use on my grilled corn?
Yes! Be sure to try my Italian Garlic Butter recipe to pair with your grilled corn. The good news about this recipe is that if you end up with extra, it makes a great pairing with some dinner rolls or your favorite filet mignon too.
Can You Prepare Corn On The Cob In Advance?
Yes, you can prepare this corn on the cob recipe in advance. I will sometimes get it all ready and just leave it until I’m ready to get it going. OR I’ll just cook it as directed and then pop all of the cooked corn in the slow cooker on the warm setting so it will stay at the perfect temperature until it is ready to serve.
What is the purpose of soaking the unshucked corn for so long before smoking?
Corn, like most veggies, will dehydrate very fast and burn when exposed to the direct heat of a barbecue. Covering it with foil or leaving the husks on helps with this issue, but it is not perfect. In the case of leaving the husks on, we soak them in water so they are hydrated enough to not burn while in the smoker and to steam the corn inside.
If you find that soaking the corn will be too time-consuming, wrapping the cobs in foil will achieve a comparable effect.
SMOKED CORN ON THE COB
How do I know when the corn is done smoking?
Unfortunately, how long you cook the corn and knowing when it is done depends on personal preference, the grill, and how you are cooking the corn. This means that practice will be key to cooking your corn just right.
I find that the best way to tell if your corn is done is to poke a kernel with a toothpick or knife. The kernels should be firm but slightly tender. I personally prefer my corn to be a little more firm but feel free to go softer if you would like.
Products I love when making smoked corn on the cob…
This easy smoker recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made veggies like this on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Smoked Corn recipe, you’re going to love these other recipes to pair it with too. Please click each link below to find the easy, printable recipe!
Smoked Fiesta Corn on the Cob
Ingredients
- 4-6 ears corn on the cob – silks removed husks remaining
- 1 cup butter – softened
- 1/2 cup parmesan cheese
- 2 tbsp chili powder
Instructions
- Prepare the corn & place it in a shallow pan & cover it with water.
- Allow the corn to soak for a minimum of 6 hours.
- Preheat the smoker to 250 degrees.
- Once soaked, pull back the husk, dry it off & rub each piece with butter.
- Sprinkle with the cheese and chili powder and then pull husks back over the corn and tie it closed with a piece of the husk.
- Place the damp and seasoned corn in a hot smoker for approx 1-2 hours or until corn is softened.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Tamar Benjamin says
How cool to smoke it!!
Miz Helen says
Your Fiesta Corn On The Cob looks awesome! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen