Smoked corn on the cob — the brilliant side dish for any BBQ smoke session. Soaked-husk corn smoked low + slow over hickory or mesquite for 1.5 hours; the husks protect the kernels while the smoke flavour penetrates. Sweet + smoky + buttery + brilliant.

Pairs perfectly with smoked meats — pork ribs, brisket, pulled pork. Or as a meal in itself with butter + sea salt.

Photo by Danielle-Claude Bélanger on Unsplash

Serves: 1 cob per person · Prep: 5 min (+ 2-3 hr soak) · Smoke: 1.5 hours · Wood: hickory OR mesquite · Equipment: smoker, large pan or bucket for soaking

Photo: Tim Mossholder / Unsplash

• Fresh corn cobs with HUSKS still on (1 per person)
• Soft butter or olive oil spray
• 1 bunch green onions (chives or spring onion), finely chopped
• Sea salt + cracked black pepper to taste

Optional toppings (pick + mix):

• Smoked paprika + lime juice + crumbled feta (Mexican-style elotes)
• Garlic butter + grated parmesan
• Chilli flakes + butter + fresh coriander
• Lemon zest + butter + parsley
• Mayo + Tajin spice (Mexican street-corn)

1. Prepare the corn. Gently pull back the husks on each ear (don't fully remove). Remove the silk strings. Pull husks back UP to cover the corn.
2. Soak the corn. Place ears in a large pan or bucket. Fill with water to cover. SOAK FOR SEVERAL HOURS (2-4 hr ideal). The water absorbs into the cob + STEAMS the kernels from inside during smoking.
3. Remove + drain. Pull back the husks (they should still be attached at the base). Remove silk if any remains.
4. Brush each ear with butter or oil. Add chopped chives, salt + pepper to taste.
5. Pull husks back over the corn to cover the kernels.
6. Pre-heat smoker to 107°C (225°F).
7. Place corn (husks on) in the smoker. Smoke for 1.5 hours.
8. Test for doneness: kernels should be tender + slightly caramelised; husks blackened on the outside.
9. Serve with or without husks. Remove husks before eating. Top with extra butter, your topping of choice, lemon wedge.

• The soak is essential — without it, the cob steams less + the husks burn faster. 2 hours minimum
• Hickory + mesquite are stronger smokes — perfect for corn (corn carries strong smoke well). Apple is gentler if you want a more delicate flavour
• Mexican elote-style: after smoking, slather with mayo + crumbled queso fresco / feta + chilli powder + lime + coriander. Restaurant-quality
• BBQ instead of smoker: works on a covered Weber kettle with indirect heat + smoke wood — same time
• Husks-off variation: remove husks completely + grill direct on hot BBQ for a more charred result. 8-12 minutes turning
• Pair with smoked meats — pork ribs, brisket, pulled pork, smoked chicken. The corn cooks alongside without competing
• Camp version: works in a kettle BBQ with indirect heat + soaked wood chips on the coals

The smoked side dish that elevates any BBQ. The husk-on technique steams + smokes simultaneously — the result is sweet kernels with a beautiful smoky depth. Topping options are endless.

Add to your smoke session whenever you're cooking ribs or brisket — uses the same smoker time + transforms a side into a main attraction.