Smoked Corn on the Cob and Garlic Chive Butter Recipe

This Smoked Corn on the Cob recipe with Garlic Chive Butter transforms fresh corn into a smoky barbecue side with bacon, garlic powder, cayenne pepper, and fragrant apple wood. Featured on License to Grill with Rob Rainford, each cob is wrapped in bacon, enclosed in its own husk, and slowly smoked over indirect heat for a tender, savoury result.

The Inspiration

Corn on the cob is a barbecue staple, but this License to Grill recipe takes it beyond straightforward grilling. Rob Rainford uses apple wood smoke, bacon, and a simple blend of seasonings to build layers of flavour while the corn slowly cooks inside its natural husk.

The technique begins by pulling the husks back while keeping them attached at the base. Once the silk is removed, the whole ears are soaked in cold water. This helps prepare the husks for the extended smoking process and allows them to act as a protective covering around the corn.

Finished with garlic chive butter, this dish fits perfectly into the bold outdoor-cooking style of the Toga Party episode of License to Grill.

Ingredients

• 6 ears of corn with their husks, silks removed
• Salt and Pepper to taste
• 1 tablespoon of Garlic Powder (15ml)
• 1 tablespoon of Cayenne Pepper (15ml)
• 6 slices of bacon
• 3 cups of apple wood chips

Method

• Place 1 cup of the wood chips in a bowl of cold water to soak.
• Pull back the husks of the corn keeping the base in tact. Remove all of the corn silk. Place the corn tip down in a large stock pot of cold water to soak for up to 40 minutes up to 2 hours.
• Squeeze the excess water from the soaking wood chips and spread them onto a large piece of tin foil. Add the remaining 2 cups of dry wood chips and mix them together. Fold the tin foil around the wood chips to seal them in and make a sealed package.
• With a fork poke holes in the package on both sides to give the smoke space to seep through.
• Remove the grill top from the far left of the grill. Place the wood chip package directly on top of the heat source. Turn the heat under the wood chips onto high and leave the other burners off. Close the lid. When the grill reaches 200 °F (100°C) turn the heat down the medium high and try and keep the temperature at that level.
• Drain the corn and pat dry. Season each cob with salt and pepper, garlic powder and a pinch of cayenne. Wrap a slice of bacon around each cob. If necessary, use a water soaked toothpick to secure the bacon to the cob. Pull the husks back over the cobs and place them on the grill to the right of the now smoking wood chips where the burner is off. Close the lid and let the corn smoke via indirect heat for 1 hour.
• Serve warm with garlic chive butter.

Serving Suggestions

This Smoked Corn on the Cob makes a flavorful side for grilled chicken, ribs, pork, steak, or other barbecue favourites. The natural sweetness of the corn pairs particularly well with salty bacon and gentle apple wood smoke, while the garlic chive butter adds a rich and aromatic finishing touch.

For a larger backyard meal, arrange the smoked corn on a platter alongside grilled meats, fresh salads, potato dishes, or other seasonal vegetables. Guests can peel back the husks at the table and add garlic chive butter according to taste. The individual cobs also make this an easy side dish for casual entertaining, outdoor parties, and summer gatherings.

Final Thoughts

This Smoked Corn on the Cob recipe with Garlic Chive Butter turns a familiar barbecue side into something much more memorable. Featured on License to Grill with Rob Rainford, this recipe demonstrates how low-temperature smoking can transform an everyday vegetable into a standout barbecue side.

Find more recipes from License to Grill here!

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