FIVE Ways to Cook Sweet Corn on a Pellet Smoker!

[@paulplayswithfire]

I went back through raw video to calculate the actual cooking time for each method. Baseline corn steeped for 32 minutes Bare corn - 23 minutes Foil corn - 45 minutes De-silked corn - 54 minutes Lazy person’s special corn - 57 minutes Soaked corn - 65 minutes I hope that helps. Also keep in mind that I was opening the smoker every 5-10 minutes to pull an ear out, so keeping the lid shut will reduce your cooking time. I would highly recommend using an infrared thermometer, and shoot for 155-165 degrees on the surface of the kernels. Outdoor cooking kzbin.info/aero/PLDy4q0z2cihsQWYt9dVkK4Tkz5kpOyEVN Pellet smoker kzbin.info/aero/PLDy4q0z2cihsf_qeMgCAzVdoh0hagNOFT Blackstone Pizza Oven kzbin.info/aero/PLDy4q0z2cihtaB1jFc9ETw_qW9PTsf4Ko Subscribe! It don't cost nuthin www.youtube.com/@paulplayswithfire?sub_confirmation=1

[@LED816]

I love how much he loves his corn. You can tell he’s still learning his way in front of the camera but the corn facts made it fun and he totally loosened up each time he was talking about it.

[@paulplayswithfire]

I admit it. I love sweet corn. I have been around sweet corn my whole life. I can see a cornfield as I type this. As Forrest Gump is to shrimp, I am to sweet corn. 

 Sweet corn season is just about to get started around here. My mail carrier said July 4th (she also runs a sweet corn farm). 

 I have a bunch of new sweet corn ideas for this season. I hope you’ll stick around. Thanks for taking the time to say hello, and thanks for watching!

[@dmidkiff66]

You remind me of my old neighbor. I'm miss him alot! Thanks for the info, I think I will do the steep method for the corn.

[@paulplayswithfire]

@dmidkiff66 Thanks for taking the time to say hello! I miss my old neighbor too. He'd been my neighbor for 40 years. The steep method is my go to method for making corn. It all good fun making corn on the smoker, but if I'm making corn for a room full of people, the stepp method is so easy, and foolproof. Pro tip - You can steep a large amount of corn by putting the corn in a cooler, and covering the corn with near boiling water. Let it steep for at least the 15 minutes, or as long as you need. You can also serve right out of the cooler, so every ear is hot and delicious. Thanks again for taking the time to make a comment. I hope you'll stick around.

[@jamesstein5087]

Appreciate the video. I learned a lot about corn! I’ve been making corn the same way for decades, on the stovetop,, that’s about to change. Here on the plains of Colorado, farmers grow a wonderful sweet corn called Olathe sweet corn. Can’t wait to try them on the pellet smoker, with some Kerry Gold butter and sea salt. Thanks for the inspiration! Cheers.

[@paulplayswithfire]

So glad to hear you got got something out of this! If I was going to make a recommendation, it would be the use the no husk (Lazy Special), cook at 300 degrees, and check the temp with a infrared thermometer by slightly peeling back the husk on an ear at 30 minutes. That will tell you where you are at. The temp on the surface of the kernel, under the husk, tells all. 155-165 is where you want to be. Good Luck!

[@cmbtvet8272]

Learned a lot. Thanks

[@paulplayswithfire]

I did too!. Thanks for watching!

[@familyschaeffer8348]

Love your passion and insight!

[@paulplayswithfire]

Thanks for taking the time stop by and say nice things! KZbin (and the world) needs more of that. I love sweet corn, and all kinds of cooking. It is easy to be passionate about something you love. I just made a new sweet corn video last week ago, and have an elotes and esquites (Mexican street corn) video coming up next week. Be sure to check those out. Thanks for watching!

[@dawngrimes4522]

I'm curious how many of your viewers live where corn stands are a thing.

[@paulplayswithfire]

In doing research, I ran across New Yorkers going to the local farmers market to pick out their own corn. If it happens in NYC, I'm guessing it happens anywhere that corn will grow. Of course we know the best, tastiest corn is from the Corn Belt. Thanks for watching!

[@mortem-tyrannis]

We have a lot of them here in WV.

[@paulplayswithfire]

I also heard from a third cousin, that even very south of FL has corn stands. FWIW, I just loaded up today at my local corn stand with a fresh batch of corn, tomatoes, and a melon. And I have a tri-tip steak to cook. Thanks for watching!

[@mortem-tyrannis]

@@paulplayswithfire steak sounds awesome right now

[@robsolo7767]

Great video!

[@paulplayswithfire]

Glad you liked it. I also have a couple of more recent sweet corn videos from this season if you are interested. kzbin.info/www/bejne/o3zWmHmFoLlsms0 Be sure to check them out. Thanks for watching!

[@tonybemelen3670]

I think you just wanted to eat a bunch of corn :) They all look tasty! Thanks!

[@paulplayswithfire]

Thanks! My love of corn may have played a role in deciding how much corn to cook. Sweet corn is almost upon us here. My mail carrier tells me it should be ready on July 4th (she also runs a sweet corn farm). I have several new sweet corn vidos planned for this season. I hope you'll stick around for them! Thanks for watching!

[@tonybemelen3670]

@@paulplayswithfire I made 15 ears with the full soak and about an hour at 300 on the pellet stove! Perfect! Thanks

[@paulplayswithfire]

Glad it worked out for you! Thanks for reporting back, and hope to see you around in the future.

[@uuzd4s]

Dude ! That was quite an education, I'm pretty impressed ! Did a YT search on how to cook Corn on the Cob w/ a pellet grill and ALL my dreams have come true ! It's gonna be "Lazy Man" style for starters, Thx !

[@paulplayswithfire]

And you just made my dreams come true by saying that. Glad this one hit the spot for you. "Lazy Man's" special is my favorite way, and it is pretty forgiving. Just remember to check an ear when you think they are getting close. Good luck with your sweet corn, and thanks for watching!

[@vickikenton5439]

I only have an electric little chief smoker that tops out at 165 degrees. What method and cook time do you recommend? I got some white corn for $0.17/ear and I think I’ll test my smoker with some hickory chips.

[@paulplayswithfire]

Since we're shooting for a target temp on the surface of the corn of 152-157 degrees, and your smoker only goes up to 165 degrees, I think you are pretty safe putting the ears in shucked (bare ears), and letting it go for 30 minutes or so before checking with a infrared thermometer. It may take longer than that. 17 cents an ear is a really good price for corn these days. Nice work! Good luck with your corn, and thanks for watching!

[@vickikenton5439]

@@paulplayswithfire thank you! I smoked the corn with hickory for 60 minutes then put it into my Dutch oven with boiling water off the burner. Will let you know how it turns out!

[@paulplayswithfire]

That sounds like that will work. I'll bet it had a nice smokiness when you were done. I looked up you smoker. Very interesting.

[@vickikenton5439]

@@paulplayswithfire my smoker is affordable and made in the USA. Not a cooker, tho, unless you’re making jerky for half the day! By the way the corn turned out great. Just a hint of smoky. What we didn’t eat hot I allowed to cool and cut it off & popped it into the fridge. Had it with eggs and bacon for breakfast! Yum!! Will be great sprinkled on salads etc.

[@paulplayswithfire]

What I found so interesting about your smoker was that is maxed out at 165 (F). I thought maybe you meant 165 Celsius, so I went looking. Max of 165 (F). I bet that does a great job smoking fish and cheese. I also see that it is made in the PNW, so that makes sense. So glad to hear your corn turned out. My mail carrier (she also runs a sweet corn farm) say her first corn will be ready July 4th. I have several sweet corn video ideas coming up for this season. I hope you'll stick around for them. Thanks for taking the time to say hello!

[@gigivarnum]

I'm getting the feeling that this whole video was, at its core, just an excellent excuse to eat half a dozen ears of corn in one sitting LOL oh yeah, we're definitely family! I think I impressed/horrified EB & Freddie once when I insisted I could eat 5 ears of corn in one sitting *and* finish my plate. But I did it LOL (cuz of course I did)

[@paulplayswithfire]

Yes, I do like me some sweet corn! But I can't eat a half a dozen ears in a sitting the way I used to. Funny thing is, I'll bet I ate more corn in the last 10 seconds of the video, that I did in the rest of it. Yup, still good!

[@G8TR6]

Great stuff. Learned a lot, too. Thanks for putting this together. 👍🏽

[@paulplayswithfire]

Thanks! I'm glad you got something out of it. I know I I learned a bunch making this video. I have a few other sweet corn videos from this sweet corn season, which just wrapped up last week. If you are interested, I put them in a sweet corn playlist kzbin.info/aero/PLDy4q0z2cihsTu9Yfsy3vgMdCwV03A7D8 Thanks for taking the time to say hello. It is always nice to hear that someone got something out of a video. It helps me in so many ways. Stop in again some time, and thanks for watching!

[@jcrewguy123]

You didn't make any comments about if any had picked up any smoke flavor. One would assume that the bare cob exposed would be the one with some smoke flavor, but curious if any with the husks on did? I've always done the soaked method on a direct heat gas grill where as the corn is basically steamed in it's husk, but if the pellet grill/smoker provides another layer of flavor, I'd do them that way.

[@paulplayswithfire]

There was some smoke flavor on the bare ear. I don't think there was any detectable smoke flavor on the other ears. If there was, it was really subtle. This was less about adding smoke, and more about taking advantage of the very precise temperature control on a pellet grill. I also wanted to find out for myself the best and easiest method for cooking corn outside. In my part of the Midwest, sweet corn season is almost upon us. I have several new sweet corn video ideas for this season. I hope you stick around for them. Thanks for taking the time to ask and question, and thanks for watching!

[@jcrewguy123]

@@paulplayswithfire That's what I'd suspect since the corn isn't on for all that long. I'm thinking of trying by staring with bare cobs in the pellet grill upon start up when it's creating a lot more smoke and leaving it on while letting it come up to somewhere between 300 and 350 before pulling. While I'm not looking for smokey corn, but just to add a another layer of flavor, but not wanting to dry it out of over cook it.

[@paulplayswithfire]

That sounds like a great way to add a little smoke flavor to the corn. My bare corn cooked in 23 minutes at a preheated 300 degrees. If you added 5-7 minutes to that for a cold start (28-30 minutes), that is when I would start checking the temp with a laser thermometer so you can pull them when they are done, and not a moment later. Those poor little guys dry out pretty quickly in that hot windy environment. I see too many people grill/smoke corn to the point that it is blackening and the kernels are dented. To each their own, but that just isn't appealing to me. Corn can be so much better than that. Good luck with your corn! Let me know how it turns out.

[@bonnieinthespirit6373]

Oh!! So educational! I didnot know . Silk n kernel … 😊😊😊❤❤❤❤

[@paulplayswithfire]

So glad you got something out if it. That helps bring meaning to my work. Thanks for taking the time to say hello, and thanks for watching!

[@rogergundy3601]

Good information 😂

[@paulplayswithfire]

Thanks so much for taking the time to make a positive comment. It was a fun video to make. As you can tell, I love sweet corn! I'll be doing a few more sweet corn videos when the season comes around in late July into August. Thanks for watching!