Prepare your smoker for 225°F using mild wood (oak or apple work well). Pat corn dry with paper towels.
In a small bowl, mix softened butter with garlic, thyme, rosemary, smoked paprika, salt, and pepper.
Rub the herb butter generously over all sides of each ear of corn.
Place corn directly on the smoker grate, perpendicular to the bars so it doesn't roll through. Smoke for 35–45 minutes, rotating every 15 minutes for even cooking and light charring.
The corn is done when kernels are tender when pierced with a fork and have light golden-brown char spots on the cob. Internal moisture should feel slightly concentrated.
Remove from the smoker and let rest for 2 minutes before serving. Sprinkle with Parmesan if desired.
Char It Properly
Don't fear the char—those brown spots add real flavor and won't taste burnt if you're patient at 225°F. Rotating every 15 minutes prevents one side from charring too hard and keeps the heat even. If you want heavier char, bump the smoker to 275°F and reduce time to 30–35 minutes.
FAQ
Can I smoke corn with the husk still on?
Yes, but soak the whole ears in water for 30 minutes first to prevent the husks from catching fire. Smoke at 225°F for 50–60 minutes. The husk keeps the corn incredibly juicy, though you won't get the char. Peel back the husk before serving and apply butter and seasonings fresh.