Learn how to make smoked corn on the cob on a Pit Boss Pellet Grill!
We take you step-by-step through the ingredients you'll need, setting up your Pit Boss pellet grill, and smoking the corn on the cob to perfection!
Just like we've already shown with our Smoked Potato Salad, Pit Boss Baked Beans, and Pit Boss Smoked Mac and Cheese, sometimes the SIDE DISHES can actually steal the show.
There is no reason to run back and forth from the smoking meat on the Pit Boss to the oven inside or another grill somewhere to tend to the corn on the cob, because you can make smoked corn on the cob right on your Pit Boss pellet grill!
Go ahead and smoke your Pit Boss corn on the cob smoke them right alongside your Pit Boss smoked beef brisket, pork shoulder, ribs, or chicken!
And best of all, corn on the cob is incredibly easy to make and tastes delicious when smoked on a Pit Boss pellet grill.
Let's get started!
Jump to:
Ingredients
Let's start with what ingredients you'll need to make the Pit Boss smoked corn on the cob.
- 3 Ears of Corn (husked and washed)
- 3 tablespoon Butter
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
As with all things BBQ, you can make adjustments based on your own preferences.
Salt, pepper, garlic and onion powder will give you some great classic flavors on your Pit Boss smoked corn on the cob. But you can also use your favorite BBQ rub if you wish.
We especially like Three Little Pigs Kansas City Championship Rub on smoked corn on the cob because it already has a lot of garlic and onion flavor that contrasts well with the sweet corn.
You can always add more salt and butter later after they cook!
- Three Little Pigs Kansas City Championship BBQ Seasoning is a mix of sweet and spicy ingredients that offers a fantastic flavor boost for all grilling, smoking, and general cooking
Choosing Wood Pellets
Smoked corn on the cob will absorb a fair amount of smoke flavor on the Pit Boss but is a fibrous enough vegetable that it should not be overwhelmed either.
So the smoked corn on the cob will hold up well to stronger smoke flavors like hickory or mesquite unlike a delicate fish fillet or even chicken breasts.
If you are smoking your corn on the cob on the Pit Boss alongside some ribs or a beef roast, you will be fine with whatever type of wood pellet let you chose for the meat.
If, however, you are smoking the corn on the cob by itself, we would recommend either hickory pellets or a good gourmet blend like our go-to favorite from Bear Mountain.
For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside.
Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.
- Store up to 20 pounds of hardwood pellets in the heavy-duty plastic pellet bucket.
- Weatherproof, airtight lid protects pellets from the elements, keeping them fresh and dry
- Wire-mesh filter separates wood dust from the pellets for a clean burn
- Heavy-duty plastic scoop to easily transfer pellets
Set the Pit Boss Temperature
Turn on the Pit Boss and let it run through the start up cycle. Clean the grill grates with a good bristle free grill brush. Our favorite is the BBQ Daddy.
- Flexible Stainless Steel Fibers
- Water Activated Grill Cleaning Brush
- Easy to Clean
- Replaceable Grill Brush Head
The best temperature to smoke your corn on the cob on the Pit Boss is going to be 220°F with INDIRECT heat.
Thankfully, if you are cooking something else like pork butt or beef brisket "Low and Slow" you should already have the Pit Boss pegged around this temperature!
While you CAN smoke corn on the cob at higher temperatures on the Pit Boss, it will cook long before it absorbs any smokey flavor, which is why we are choosing a lower temperature here.
The smoked corn on the cob will take about 40-50 minutes when smoked at 220°F on a Pit Boss pellet grill.
So plan accordingly to time them to finish at the same time your meat is finished resting.
Prepare the Corn on the Cob
Once you have your ingredients ready and the Pit Boss preheating, it's time to start preparing the corn on the cob to smoke.
Melt the butter and mix in the salt, pepper, garlic and onion powder.
Take a basting brush like our favorite silicone ones for oils and butter because they are so easy to clean, and baste the seasoned butter all over the corn.
- BPA Free
- Temperature Resistant -104℉~660℉(-40℃~315℃).
- Dishwasher safe one piece design
Keep some of the seasoned butter held back for continued basting on the Pit Boss while the corn smokes.
Oil up the grates of the Pit Boss with some olive oil and place the corn directly on the grates using a good pair of long handled grill tongs.
Smoke the Corn
Now it's time to smoke your corn on the cob in the Pit Boss!
After you have placed the seasoned and buttered corn cobs directly on the grill grates, close the lid and smoke at 220°F for about 20-25 minutes.
After 25 minutes, rotate, flip, and baste the corn again with the rest of the butter mixture.
Continue smoking for another 20-25 minutes with the lid closed until the corn is tender.
We liked putting our corn toward the right side of our Pit Boss Pro Series 1150 that tends to get a little less upward heat from the flame broiler directly underneath.
Serving Suggestions
Once your Pit Boss smoked corn on the cob is finished, carefully remove them from the grill to cool slightly on a plate of cutting board but don't wait too long to serve so they stay warm.
Smoked corn on the cob goes great with brisket, pulled pork, ribs, chicken, salmon, even lobster, or any other dish you can think of!
You can also have some fun with your BBQ theme and keep your hands clean at the same time with these fun Pig themed corn on the cob holders from Farberware!
- SET INCLUDES: 8 corn holders (4 pairs)
- SIMPLE-TO-USE: push the stainless steel prongs into each end of an ear of corn and use the handles to securely grip the cob for easy eating
- KEEP YOUR HANDS CLEAN: holders prevent your fingers from touching melted butter and hot kernels
📖 Recipe
Pit Boss Smoked Corn on the Cob
Equipment
- Pit Boss Pellet Grill
- Wood Pellets preferably oak, hickory, or a blend.
- Small Bowl
- Basting brush
- Long Handled Grill Tongs
- Corn on the Cob Holders optional
Ingredients
- 3 Ears of Corn husked and washed
- 3 tablespoon Butter
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
Instructions
- Remove the husks and threads from the corn cobs and wash and dry.3 Ears of Corn
Start the Pit Boss Pellet Grill
- Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side.
- Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
- If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
- Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes on the "Smoke" Setting until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
- Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.
- Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 220°, and clean the grill grates with a good grill brush and close the lid.
Prepare the Corn on the Cob to Smoke
- Melt the butter and mix in the salt, pepper, garlic and onion powder.3 tablespoon Butter, ⅛ teaspoon Salt, ⅛ teaspoon Pepper, ⅛ teaspoon Garlic Powder, ⅛ teaspoon Onion Powder
- Baste the seasoned butter all over the corn. Keep some of the seasoned butter held back for continued basting on the Pit Boss while the corn smokes.
- Oil up the grates of the Pit Boss with some olive oil and place the corn directly on the grates using a good pair of long handled grill tongs.
Smoke the Corn on the Cob on the Pit Boss
- After you have placed the seasoned and buttered corn cobs directly on the grill grates, close the lid and smoke at 220°F for about 20-25 minutes.
- After 25 minutes, rotate, flip, and baste the corn again with the rest of the butter mixture.
- Continue smoking for another 20-25 minutes with the lid closed until the corn is tender.
- Once your Pit Boss smoked corn on the cobs are finished, carefully remove them from the pellet grill to cool slightly on a plate of cutting board and then serve with corn cob holders and extra salt, pepper, and butter for guests to add.
Tonya Walters says
Who knew smoked corn would be such a hit, should have made more! Love that rub.