Learn how to make smoked corn on the cob on a Traeger Pellet Grill!
We take you step-by-step through the ingredients you’ll need, setting up your Traeger pellet grill, and smoking the corn on the cob to perfection!
There is no reason to run back and forth from the smoking meat on the Traeger 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 Traeger pellet grill!
And best of all, corn on the cob is incredibly easy to make and tastes delicious when smoked on a Traeger pellet grill.
Let’s get started!
Ingredients Needed to Make Smoked Corn on the Cob on a Traeger Pellet Grill
Let’s start with what ingredients you’ll need to make the Traeger smoked corn on the cob.
- 3 Ears of Corn (husked and washed)
- 3 Tbsp Butter
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1/8 tsp Garlic Powder
- 1/8 tsp 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 Traeger 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!
The Best Wood Pellets for Smoking Corn on the Cob on a Traeger Pellet Grill
Smoked corn on the cob will absorb a fair amount of smoke flavor on the Traeger but is a fibrous enough vegetable that it should not be overwhelmed either.
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 Traeger hopper outside.
Traeger pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container.
How a Traeger Pellet Grill Works
In order to cook ANYTHING well on a Traeger pellet grill, you need to first have a basic understanding of how a pellet grill works.
***Completely New to Using a Traeger Pellet Grill? No Worries!****
We also recently compared our two favorite Traeger models head to head if you’re in the market for a new Traeger or to upgrade your old one.
Or hop over and check out this Complete Guide to Understanding How a Pellet Grill Works first if you are interested in learning more.
Otherwise, if you already know your Traeger inside and out, skip down to the recipe below!
Add your Hardwood Pellets
First, you add hardwood pellets into the side hopper.
The Traeger pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor.
The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook.
How to Start Up the Traeger
There is a specific start up process for the Traeger brand pellet grills you can read all about in depth here if you aren’t sure how to fire it up the first time.
Otherwise, here is the basic process for how to start a Traeger before throwing on your food:
- Plug in the grill.
- Flip the power switch to ON and turn the dial to “Smoke”.
- You will hear the fan kick on and the auger start to move and begin to kick pellets into the fire pot. Your fire rod will begin to heat up as well.
- Leave the lid open for about 5-7 minutes until you start to see white billowing smoke come out of the grill. This happens when the pellets are first igniting.
- Once a smoke is being produced, close the lid and change the temperature dial to your desired temperature setting.
- Allow about 10-15 minutes to preheat the grill.
- While you are waiting, make sure you’ve got the drip pan in place and the grease bucket hanging to catch any grease that comes out during the cook. Use a grease bucket liner to minimize cleanup later.
- Put your grates on if they aren’t already in place.
- Using a good bristle free grill brush, clean off the grill grates if there is any leftover stuck on food from the last cook.
- When the pellet grill comes up to temperature go ahead and put on your food!
Why Bristle Free Grill Brushes?
Check out our Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes, along with a selection of some of our favorites!
How to Make Smoked Corn on the Cob on a Traeger Pellet Grill
Set the Traeger Temperature
The best temperature to smoke your corn on the cob on the Traeger is going to be 220°F with INDIRECT heat.
While you CAN smoke corn on the cob at higher temperatures on the Traeger, it will fully 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 Traeger 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 Traeger 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.
Keep some of the seasoned butter held back for continued basting on the Traeger while the corn smokes.
Oil up the grates of the Traeger 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 Traeger
Now it’s time to smoke your corn on the cob in the Traeger pellet grill!
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 of the Traeger closed until the corn is tender.
Best Ways to Serve Traeger Smoked Corn on the Cob
Once your Traeger smoked corn on the cobs are finished, carefully remove them from the grill to cool slightly on a plate or cutting board but don’t wait too long to serve so they stay warm.
If you are looking for some other great side dishes to serve with your smoked corn on the cob, make sure to check out our Traeger smoked mac and cheese, smoked baked beans, and our smoked twice baked potatoes.
Lastly, don’t forget to 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!
What Else Can I Smoke on my Traeger?
So glad you asked!
Check out some of our other favorite recipes below that can all be easily modified for a Traeger if not done so already.
You’ve come to right place!
- Traeger Baby Back Ribs
- Traeger Smoked Pulled Pork
- Traeger 3-2-1 Pork Ribs
- Traeger Smoked Pork Loin
- Traeger Smoked Pork Spare Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
- Traeger Smoked Prime Rib
- Traeger Beef Tenderloin with Horseradish Cream
- Traeger Smoked Beef Brisket
- Traeger Smoked Chuck Roast
- Traeger Smoked Pot Roast
- Traeger Smoked Beef Short Ribs
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Smoked Bottom Round Roast
- Smoked Sirloin Tip Roast
- Smoked Rump Roast
- Traeger Smoked Salmon
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Easy Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Smoked Trout
- Smoked Tuna Steaks
- Traeger Smoked Whole Chicken
- Traeger Smoked Chicken Thighs
- Traeger Smoked Chicken Breasts
- Traeger Smoked Chicken Legs
- Traeger Smoked Chicken Wings
- Smoked Turkey Burgers
- Smoked Boneless Skinless Chicken Thighs
- Smoked Chicken Tenders
- Smoked Chicken Leg Quarters
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcocked Smoked Turkey on a Pellet Grill
- Smoked Chicken Salad
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Sides and Desserts
- Traeger Smoked Baked Beans
- Smoked Potato Salad
- Smoked Baked Potatoes
- Smoked Twice Baked Potatoes
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Smoked Green Beans
- Sticky Smoked Sweet Potatoes
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
- Smoked Hard Boiled Eggs
- Smoked Deviled Eggs
- Smoked Egg Salad
- Smoked Cream Cheese
- Smoked Cream Cheese Dip with Bacon and Cheddar
- Smoked Pig Shots
- Smoked Jalapeno Poppers
- Smoked Garlic
- Frozen Pizza on a Pellet Grill
- How to Steam Tamales
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Smoked Peaches
- Smoked Peach Cobbler
Traeger Smoked Corn on the Cob
- Traeger Pellet Grill
- Wood Pellets preferably oak, hickory, or a blend.
- Small Bowl
- Basting brush
- Long Handled Grill Tongs
- Corn on the Cob Holders optional
- 3 Ears of Corn husked and washed
- 3 Tbsp Butter
- ¼ tsp Salt
- ⅛ tsp Pepper
- ⅛ tsp Garlic Powder
- ⅛ tsp Onion Powder
- Remove the husks and threads from the corn cobs and wash and dry.3 Ears of Corn
Start the Traeger Pellet Grill
- Remove the fire pot from the bottom of the Traeger 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.
- Load the hopper of the Traeger with your chosen wood pellets.
- Turn on the Traeger and move the dial to the "Smoke" setting.
- Leave the lid open for 5-7 minutes until you start seeing white billowing smoke stop coming out of the grill. This means the initial pellets are now ignited.
- Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.
- Set the temperature on the control panel to 220° 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 Tbsp Butter, ¼ tsp Salt, ⅛ tsp Pepper, ⅛ tsp Garlic Powder, ⅛ tsp Onion Powder
- Baste the seasoned butter all over the corn. Keep some of the seasoned butter held back for continued basting on the Traeger while the corn smokes.
- Oil up the grates of the Traeger 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 Traeger
- 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 Traeger 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.