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Smoked Corn on the Cob

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i tried it once. it was ok. i used my standard trio of wood - Hickory,Cherry,Apple.

I top it up with some :

Chili-Lime Butter

INGREDIENTS

1/2 cup (1 stick) butter, softened
1 tablespoon honey
2 tablespoons fresh lime juice
1/2 teaspoon chili powder

In a small mixing bowl, cream the butter with the honey, lime juice and chili powder. Spread over hot corn on the cob. Leftovers may be refrigerated, tightly covered with plastic wrap, for up to 2 weeks.

the next time, I will smoke it and them give it a quick min on the grill to get that nice char i like on it.
 
I normally leave them wrapped in the husk.  I clean off the hair and then rub them with a little olive oil and a bit of salt and pepper.  Then I leave them alone.  Oh and use a little kitchen string to hold the husk together at the top.
 
Have only tried this a few times but comes out tasting great! Remove some husk and all the silk. Pull the husks back but not off. Coat with EVOO then added "all spice" seasoning from cabelas. I used a few strands of the husks I pulled off to tie the husks that were left on. You will need to cut about an inch to inch and a half off the top of the cob to make it easier to tie off. I used apple wood for 1-1.5 hours in the smoker.
 
I’ve done it many times; I soak the corn in the husk in water for about 1 hour before I put it on the smoker. Then let it smoke for about 1 hour or so, until the husk looks dried out …..It basically steams it in its husk…. one of the best ways to eat corn!!! I like to butter it and sprinkle some Tony’s Seasoning on it…. Man, I could go for some right about now….its sounding so good!!!! As far as wood goes I have used oak and hickory...
 
Old thread, but I thought I may throw in a few things that I've done that seem to help.

I gently pull the husks back, pull off some of the husk, but leave enough to cover the entire cop. After pulled off the silk, I rub with Italian dressing, gently fold the husks back over the corn, and wrap with a thick rubber band mid way and one near the top. The bands never break or burn (although I cant attest with having them directly over hot coals, just smoking).

Corn always turns out amazing.
 
Shoneyboy said:
I’ve done it many times; I soak the corn in the husk in water for about 1 hour before I put it on the smoker. Then let it smoke for about 1 hour or so, until the husk looks dried out …..It basically steams it in its husk…. one of the best ways to eat corn!!! I like to butter it and sprinkle some Tony’s Seasoning on it…. Man, I could go for some right about now….its sounding so good!!!! As far as wood goes I have used oak and hickory...
Click to expand...
That's how i do it on the grill.  What temp do you smoke at usually?
 
By soaking in water as mentioned above, the heat will transfer at a quicker rate than if dry or using oil, resulting in what I consider a juicier product.  Time will be a result of your cooking temperature although there is some play in it by using this method. 

Watch for steam when opening.

Tom
 
I do this on the grill but today I am trying it on the smoker...this comes out the bomb, I made 6 ears last time and we ran out and everyone wanted more so today I am doing 12 ears...I make a sauce or rub out of melted butter, garlic powder, salt, pepper and chili powder and italian seasoning and put the corn on foil and rub mixture all over all of the corn, wrap in foil and put on the smoker, I am thinking 21/2 -3hrs so its done right when dinner is ready. 
 
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I've had the best luck smoking corn after soaking it for an hour or more prior to smoking. Pull the husks back, clean out the silks and with the husks still pulled back put in large pot of COLD water. Make a butter compound of your choice, slather ears, pull the husks back down over the ears and place in an aluminum boat. Flip them around in the boat occasional to get the smoky flavor all the way around! I usually use cherry and/or peach because I can add these woods (after a touch of pre-charring with a propane torch) in the smoker hours after my meat has been in without producing the harsh acrid heavy white smoke taste of new wood on an almost completed smoke like you would get with hickory, applewood or orange wood, preserving the meat and actually adding a nice finishing color to the bark!
 
Lots of great tips here...
I smoke for large groups, buying a bushel w/50+ ears. Agree with most here: remove silk and soak as long as overnight in salted water. Smoke in the husk 3 hours (spray periodically using the soak brine to keep it moist). I make a butter w/ smoked garlic powder and paprika, parmesan cheese and fresh ground pepper. Slather and serve it hot off the smoker...MMmmmmmmmmmm
 
I grill it mostly but smoked sounds good too. Definitely clean off the silk and soak at least an hour or longer in cold water. We like it with butter stuck in with parmesan cheese and rosemary. yum. I'm doing chicken thighs with bacon this weekend and will definitely add some corn.
 
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Well, I smoked 8 ears of corn yesterday along with some bacon wrapped chicken thighs. I have to say the corn was good, but I didn't find it any better than my grilled. I think I'll stick with that, although if I'm just smoking, throwing some corn on wouldn't hurt. I made the chicken using my rub and it was much better, less salty than my friend's. I will definitely make it again. My wife makes the best squash casserole and last night she used zucchini from our garden. all in all it was a delicious dinner.
 
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The wife raves about when I smoke corn, but I cant say I dream about that next ear every time, dont get me wrong its tasty but maybe i expect to much. Cook same as many have stated, pull husk back remove silk, coat with butter mix (I love siracha, beer, butter, garlic combo) roll husks back up s nd tie at top. Throw in smoker for 1-2 hours and viola. Will keep looking for that holy grail of smoked corn, but till then ill take it one ear at a time
:-)
 
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