Old Bay Smoked Corn Recipe

Husk and Clean

Remove husks and silk from the corn. Rinse under cold water and pat dry with a towel.

Oil and Season

Brush each ear lightly with olive oil (about 2 tbs divided). In a small bowl combine Old Bay seasoning, kosher salt, and black pepper. Sprinkle and rub the seasoning mixture evenly over all sides of each ear so they are well coated.

Preheat Smoker or Grill

If using a smoker: preheat to 225°F (107°C) and add fruitwood (apple or cherry) for mild smoke. If using a charcoal grill: set up for indirect heat and bank coals to one side, aiming for 225–250°F (107–121°C); add soaked wood chips in a smoker box or foil packet over coals. For a gas grill use a smoker box and indirect heat at the same temperature range.

Smoke the Corn

Place the seasoned ears on the cooking grate away from direct flame (indirect heat). Close lid and smoke for 45–60 minutes, turning every 15 minutes for even color and smoke penetration. Corn is done when kernels are tender when pierced with a paring knife and show a light golden, slightly blistered appearance.

If you prefer quicker, smokier char flavor, preheat grill to medium-high (about 400°F / 204°C). Place corn directly over coals or flame and grill 8–12 minutes, turning frequently until kernels have char marks and are tender. Watch carefully to avoid excessive burning.

Butter and Brighten

While corn is hot, brush each ear with melted butter (about 4 tbs divided) mixed with the fresh lemon juice. Sprinkle chopped parsley and a light dusting (about 1 tsp) of extra Old Bay over the top.

Serve immediately: arrange smoked corn on a platter and offer extra lemon wedges and Old Bay at the table for additional seasoning.