Stove Top Smoker Corn-On-The-Cob: Sweet, Smoky Perfection

I remember the first time I tasted smoked corn. It was at a summer barbecue, and the host had a huge outdoor smoker going. I was instantly hooked by the unique combination of sweet corn kernels infused with that irresistible smoky depth. But not everyone has the space or the inclination for a full-sized smoker. That’s when I discovered the magic of the stove top smoker—a game-changer for bringing that smoky flavor indoors, any time of year, and especially for corn on the cob.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Vegan (naturally)

Ingredients

• 4 ears corn
• 1 1/2 – 2 1/2 tablespoons wood chips (alder, cherry, corn cob, hickory, or mesquite)
• Olive oil

Equipment Needed

• Stove top smoker
• Kitchen shears or knife

Instructions

1. Begin by prepping your corn. Trim the husk and as much silk as possible from the ears of corn. You can use kitchen shears or a sharp knife to carefully remove the silk. Getting rid of the silk prevents it from burning during the smoking process and potentially imparting a bitter taste.

2. Next, season the corn. Lightly rub the ears with olive oil. It’s important to note that other seasonings won’t significantly penetrate the corn kernels while they’re still on the cob, so the oil is primarily to help the smoky flavor adhere.

3. Prepare the smoker. Place your wood chips of choice in the base of the stove top smoker. The amount of wood chips you use will impact the intensity of the smoky flavor, so adjust according to your preference. A good starting point is 1 1/2 tablespoons, increasing to 2 1/2 for a stronger smoke. Cover the wood chips with the smoker tray (if your smoker has one) and then the smoker rack.

4. Arrange the corn. Place the seasoned corn directly on the smoker rack, ensuring there’s enough space for the smoke to circulate around each ear.

5. Smoke the corn. Cover the smoker with its lid and place it on your stove top over medium heat. Smoke the corn until the kernels are tender and lightly browned, which should take approximately 20 minutes.

6. Check for doneness. After about 15 minutes of smoking, carefully check the corn. The kernels should be plump, tender, and slightly browned. Insert a fork or knife into a kernel to test for tenderness. If the kernels are still hard or crunchy, continue smoking for a few more minutes, checking periodically.

Expert Tips & Tricks

• Wood Chip Selection: Experiment with different wood chips to find your favorite flavor profile. Milder chips like alder or cherry will impart a subtle sweetness, while hickory and mesquite offer a bolder, more intense smoke. Corn cob chips are also a fantastic choice, enhancing the corn’s natural flavor.
• Soaking Wood Chips: Some people prefer to soak their wood chips in water for about 30 minutes before using them, claiming it produces a more consistent smoke and prevents flare-ups. However, for a stove top smoker, this isn’t strictly necessary, as the enclosed environment helps control the smoking process.
• Preventing Over-Smoking: Keep a close eye on the corn while it’s smoking to prevent it from becoming too smoky or drying out. If you notice excessive smoke or the corn starting to dry, reduce the heat slightly or add a small amount of water to the smoker pan to create more steam.
• Adding Flavor Post-Smoke: While the olive oil is key before smoking, feel free to add your favorite toppings after the corn is smoked. Melted butter, chili powder, cotija cheese, lime juice, or even a drizzle of honey are all excellent choices.

Serving & Storage Suggestions

Serve your freshly smoked corn on the cob hot, as a side dish to grilled meats, barbecued ribs, or vegetarian burgers. It’s also delicious stripped from the cob and added to salads, soups, or salsas.

To store leftovers, let the corn cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Smoked corn will keep in the refrigerator for up to 3 days.

To reheat, you can steam the corn for a few minutes, grill it briefly, or microwave it (covered with a damp paper towel) until heated through. Note that reheating may slightly diminish the smoky flavor.

You can also freeze smoked corn. Blanch the corn for 3 minutes in boiling water, then immediately transfer it to an ice bath to stop the cooking process. Drain well, cut the kernels from the cob, and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container. Frozen smoked corn will last for up to 6 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	5g	6%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	10mg	0%
Total Carbohydrate	29g	11%
Dietary Fiber	4g	14%
Sugars	6g
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice It Up: Add a pinch of cayenne pepper or chili flakes to the olive oil before rubbing it on the corn for a spicy kick.
• Herb Infusion: Mix chopped fresh herbs, such as thyme, rosemary, or oregano, into the olive oil for an herbaceous twist.
• Vegan Butter: Brush the smoked corn with melted vegan butter instead of olive oil for a richer flavor.
• Grilled Corn: If you don’t have a stove top smoker, you can achieve a similar smoky flavor by grilling the corn over medium heat, turning occasionally, until tender and slightly charred.
• Mexican Street Corn (Elote): After smoking, slather the corn with mayonnaise or Mexican crema, sprinkle with cotija cheese, chili powder, and a squeeze of lime juice for a delicious elote-inspired treat.

FAQs (Frequently Asked Questions)

Q: What kind of wood chips should I use?
A: Milder wood chips like alder or cherry are great for a subtle, sweet smoke. For a bolder flavor, try hickory or mesquite. Corn cob chips are a unique and delicious option that complements the corn’s natural sweetness.

Q: Can I use frozen corn on the cob?
A: While fresh corn is best, you can use frozen corn on the cob. Thaw it completely before seasoning and smoking, and be aware that it may cook slightly faster than fresh corn.

Q: How do I know when the corn is done?
A: The kernels should be plump, tender, and slightly browned. Insert a fork or knife into a kernel to test for tenderness. If it’s easy to pierce and the kernel is soft, the corn is done.

Q: My smoker is producing a lot of smoke. Is that normal?
A: Some smoke is normal, but excessive smoke could indicate that the heat is too high or that the wood chips are burning too quickly. Reduce the heat and ensure there’s adequate ventilation in your kitchen.

Q: Can I smoke other vegetables in my stove top smoker?
A: Absolutely! Stove top smokers are great for smoking a variety of vegetables, such as bell peppers, onions, mushrooms, and tomatoes. Adjust the cooking time according to the vegetable’s density and desired level of smokiness.

Final Thoughts

There’s something truly special about the combination of sweet corn and smoky flavor. This stove top smoker method makes it easy to enjoy that deliciousness any time of year, without the need for a bulky outdoor smoker. So, grab some fresh corn, your favorite wood chips, and get ready to experience corn on the cob like never before! Feel free to experiment with different seasonings and toppings to create your own signature smoked corn masterpiece. I’d love to hear about your culinary creations—share your experiences and photos! Consider pairing this corn with grilled shrimp for a summery feast or adding the kernels to a black bean salsa for a smoky twist.