Smoked Corn on the Cob (Pellet Grill Method, Seasoned Butter)

This smoked corn on the cob is made on a pellet grill and brushed with garlicky brown sugar butter. The seasoned butter mixture soaks into every kernel as the corn smokes low and slow, giving you tender, flavorful corn with a subtle smoky edge. A great summer side dish for any cookout.

Course Side Dish

Cuisine American

Keyword brown sugar corn, corn on the cob pellet smoker, corn smoker recipe, easy smoked corn, fresh corn on the cob recipe, pellet grill corn on the cob, smoked corn, smoked corn on the cob, Traeger corn on the cob

Prep Time 10

Cook Time 50

Soaking 30

Total Time 1 30

Servings ears

Calories 151kcal

Author Cathy Pollak

Equipment

pellet grill Essential for smoking the corn low and slow.
basting brush Used to coat the corn with seasoned butter.
tongs Makes flipping the corn easy.
mixing bowls For whisking together the butter, oil and seasoning.

Ingredients

5 ears sweet corn husk and silk removed
3 tbsps. (45 ml) butter melted
3 tbsps. (45 ml) neutral oil (such as canola, vegetable, avocado or peanut)
1 tbsp. (12 g) light brown sugar
1 tsp. (3 g) garlic powder
1 tsp. (3 g) onion powder
1 tsp. (6 g) table salt
1 tap. (2 g) paprika

Instructions

Preheat the smoker to 225°F (107°C).
Soak the corn in cold water for 30 minutes. Pat dry with paper towels.
5 ears sweet corn
In a small bowl, whisk together melted butter, oil, brown sugar, garlic powder, onion powder, salt, and paprika until smooth.
3 tbsps. (45 ml) butter, 3 tbsps. (45 ml) neutral oil, 1 tbsp. (12 g) light brown sugar, 1 tsp. (3 g) garlic powder, 1 tsp. (3 g) onion powder, 1 tsp. (6 g) table salt, 1 tap. (2 g) paprika
Brush each ear of corn with about 1 tablespoon (15 ml) of the butter mixture to coat all sides.
Place the corn directly on the smoker and cook for 20 minutes.
Flip the corn and brush with more of the butter mixture. Smoke for another 20 minutes.
Flip and brush again. Smoke for an additional 10–15 minutes, or until kernels are tender and slightly golden in spots.
Remove from the smoker and serve hot.

Notes

Use fresh corn for best results—frozen corn may work but should be thawed and dried first.
Neutral oil helps the butter mixture stick and prevents burning.
Soaking the corn is key to preventing dryness during smoking.
Try flavor variations: taco spices, garlic herb butter, or smoky-spicy blends with cayenne.
Leftover corn can be cut off the cob and added to soups, salads, or salsas.
Nutrition is estimated assuming approximately 45% absorption of the butter mixture during smoking, since some of it drips off or stays on the surface.

For the best results when making this smoked corn on the cob, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition