“Work that smoker magic on corn on cob. Be sure to get the corn before the produce person trims off some of the outer husks. The corn must be completely covered by the husk. Use peeled back husks for handles when eating. This recipe multiplies well, and can be used to make corn for a crowd. You will need bagged ice for this recipe to keep the corn cold.” - by Doug Kacsir
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.
- Preheat smoker to 250 degrees F ( 120 degrees C).
- Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
Nutrition
Amount Per Serving (10 total)
- Calories
- 121 cal
- 6%
- Fat
- 1.1 g
- 2%
- Carbs
- 20.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"I am a corn-on the-cob junkie and this method of preparation is by far the absolute best. I didn't want to drag out the smoker so I just grilled them for 20 minutes. I also pulled the husks down to ..." See moreremove the silk, and then just put the husks back in place. This was just too "DIE" for!!!"
Jillian
"Wow! I love cooking with beer and since there's never a shortage of that in this house I thought I'd give this recipe a try...I was pleasantly surprised. This really produces a great tasting BBQ'd cor..." See moren. So, if you thought cookin' with beer was relegated to just meats - think again. I didn't use the smoker, but grilled it as always over charcoal and this came out fabulous. So, if you can part with your beer give this a try. You'll be glad you did!"
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