This easy Traeger Corn on the Cob will make you wonder why you ever cooked corn any other way. Fire up your pellet grill and make a full rack for your next cookout, barbecue, or potluck—sweet, smoky, and buttery every time.
Traeger Corn on the Cob Recipe
One of the best parts of summer is fresh corn on the cob—juicy, sweet ears that taste like sunshine. This Traeger method highlights seasonal sweet corn with simple ingredients and a touch of wood-fired flavor from your pellet grill. It’s fast, reliable, and ideal for serving a crowd.
Growing up in the Midwest, I learned to savor corn at peak season. When corn is in its prime, a few ingredients and a good grill are all you need. The Traeger (or any pellet grill) adds a subtle smoke that complements butter and smoked salt perfectly.
Shopping List
You don’t need many ingredients to make outstanding grilled corn. For best results, buy fresh sweet corn and good-quality butter. Smoked salt is optional but highly recommended for a deeper, savory finish.
- Fresh ears of sweet corn
- Butter (salted or unsalted, to taste)
- Smoked salt (optional, for finishing)
How to Make Corn on the Cob on Your Pellet Grill
Below is a clear overview so you can see the workflow. Follow the full recipe and timing in the instructions section for best results.
- Preheat: Preheat your pellet grill to 350°F (about 175°C).
- Shuck: Remove husks and as much silk as possible. A few remaining silk threads may burn off on the grill, but removing them now saves guests from finding them in their teeth.
- Grill: Place ears directly on the grill grates. After 10 minutes, turn the ears. Add a foil or metal pan with butter to the grill so it can melt.
- Baste: Transfer ears to the pan with melted butter and brush each ear thoroughly to coat every kernel.
- Finish & Serve: Grill an additional 5–10 minutes until slightly charred and tender. Sprinkle with smoked salt and serve with extra butter.
Grilled Corn on the Cob FAQ
Sweet corn pairs with almost anything from the grill: chicken, pork, steak, or grilled vegetables. It’s an especially good match with bold or tangy mains since the natural sweetness balances richer flavors. Add a green salad or a simple slaw to round out the plate.
Yes. Leaving the husk on and soaking the ears briefly in water can protect them from flare-ups and steam the kernels for a tender result. Many people enjoy oven-roasted or grilled corn this way. The recipe here describes shucked corn for a more direct smoke and char.
Tips: choose ears with bright green husks and moist, golden silk. Use a basting brush or small spatula to evenly coat the corn in melted butter. If you like a little heat, add a pinch of cayenne or chili powder when basting.
Featured Review
“Turned out awesome! Will definitely make it again!”
– Todd Beckwith
Traeger Corn on the Cob
This simple grilled corn on the cob is cooked on a pellet grill for a touch of smoke and a perfect char. Ready in about 30 minutes, it’s an ideal side for summer gatherings.
Ingredients
- 10 ears of fresh sweet corn
- 1 cup salted butter (or to taste)
- 1 tablespoon smoked salt (optional)
Instructions
- Preheat your pellet grill to 350°F (175°C).
- Shuck the corn and remove as much silk as possible.
- Place the ears directly on the grill grates and cook for 20 minutes, turning once halfway through.
- After 10 minutes, place a metal or foil pan filled with butter on the grill to melt.
- Add the corn to the pan, brush each ear with melted butter, and return to the grill for 5–10 more minutes until lightly charred.
- Sprinkle with smoked salt and serve with extra butter if desired.
Nutrition Information (per serving)
Calories: 239 • Total Fat: 20g • Saturated Fat: 12g • Cholesterol: 49mg • Sodium: 147mg • Carbohydrates: 17g • Fiber: 2g • Sugar: 4g • Protein: 3g
Nutrition data is an estimate.