This smoked corn on the cob is tender, lightly charred around the edges, and full of that unmistakable wood-fired flavor that makes a simple side dish feel like part of the main event. The corn cooks directly on the smoker with the husks pulled back, so it picks up plenty of smoke while the husks become their own built-in handles.

There are few things better than sweet summer corn cooked over smoke... except maybe sweet summer corn brushed with salty, buttery chili-lime goodness while it cooks.

Finish it with warm chili-lime butter, a squeeze of fresh lime, and a shower of cotija if you’re feeling extra. It’s easy enough to throw on alongside smoked chicken thighs or burgers, but good enough that everyone will suddenly be hovering around the smoker “just checking on it.”

Why You’ll Love This Smoked Corn

It takes very little prep, uses fresh seasonal corn, and cooks while your smoker is already doing the heavy lifting for dinner. The chili-lime butter adds brightness and heat without covering up the sweet, smoky corn underneath.

It also works with basically every summer meal worth making: smoked chicken, ribs, brisket, burgers, barbacoa tacos, venison steaks, or a pile of grilled vegetables and cold drinks on the patio.

Ingredients

You only need a few things to make this smoked corn, but each one earns its place.

Fresh sweet corn. Plan on one ear per person, plus a couple extra if you’re feeding hungry people or serving it with a lighter meal.

Salted butter. Real butter. This is not the moment for a butter substitute.

Fresh lime juice and zest. The lime cuts through the richness of the butter and makes the corn taste brighter and fresher.

Chili powder. Use a mild chili powder for warmth, or swap in chipotle powder for a smokier kick.

Garlic powder. Just enough to give the butter some savory depth without turning this into garlic bread corn.

Red pepper flakes or cayenne. Optional, but excellent if you like a little heat.

Kosher salt. Taste the butter before adding much; salted butter and cotija can both bring plenty.

Cotija cheese. Optional, but highly recommended for a little salty, creamy finish.

Fresh cilantro. Optional for serving, especially if you’re making this alongside tacos or anything with Mexican-inspired flavors.

How to Make Smoked Corn on the Cob

Preheat the smoker. Heat your pellet grill or smoker to 225°F. Mild woods like apple, cherry, pecan, or a classic competition blend work beautifully here. You want smoke flavor, not corn that tastes like it fell into a campfire.

Make the chili-lime butter. Melt the butter in a small bowl. Stir in lime zest, lime juice, chili powder, garlic powder, red pepper flakes or cayenne if using, and a pinch of salt.

Taste it. It should be buttery, bright, lightly smoky, and a little spicy.

Prep the Corn. Trim the very bottom of each ear, then gently pull the husks back without removing them completely. Peel away as much of the silk as you can, leaving the tender inner husks attached to the corn.

Brush the exposed kernels with the chili-lime butter, then pull the husks back up around the corn. The husks help hold in moisture so the corn stays tender and juicy, while still letting it pick up a light, mellow smoky flavor as it cooks.

Smoke corn. Place the ears directly on the smoker grates and smoke for 45 to 60 minutes, turning once or twice during cooking.

Finish and serve. Remove the corn from the smoker and brush with any remaining butter. Finish with more lime juice, cotija cheese, cilantro, and a little extra chili powder or Tajín if you want it louder.

Serve hot, preferably with something smoky, something cold to drink, and people who understand that corn absolutely counts as dinner when it’s this good.

Tips for the Best Smoked Corn

Keep the husks around the corn, rather than pulled back. This helps the corn stay nice and juicy while still absorbing just the right amount of smoke.

There’s no need to soak or parboil the corn first. Fresh summer corn has enough moisture on its own, and soaking it just adds an unnecessary step.

If you’re cooking meat at a higher temperature, you can still make this recipe. Put the corn on the smoker around 250°F to 275°F and start checking it after 30 minutes. It will cook faster and get a little more charred around the edges.

For the best flavor, use fresh corn whenever possible. If you can find local sweet corn at a farm stand or market, grab it. This recipe lets good corn taste like itself... just smokier, butterier, and more interesting.

What to Serve with Smoked Corn

This chili-lime smoked corn is excellent with smoked chicken thighs, smoked burgers, ribs, venison steaks, pulled pork, brisket, or your smoked barbacoa tacos. It would also be ridiculous beside a fresh peach margarita, which feels like the obvious move here.

Storing and Reheating Leftovers

Store leftover smoked corn in an airtight container in the refrigerator for up to 4 days.

To reheat, wrap the corn in foil with a small pat of butter and a splash of water. Warm it in a 400°F oven for 10 to 15 minutes, or place the foil packet back on a smoker at 225°F until heated through. Add fresh lime juice after reheating so it still tastes bright.