Traeger Corn On The Cob

Smoked ears of corn garnished with chopped parsley and Parmesan cheese.

5 from 1 vote

There's nothing quite like a grilled fresh ear of corn in the summer. And when you make it on your Traeger grill, it's even better! Traeger corn on the cob is smoky, sweet, and delicious.

Prep Time15

Cook Time30

Total Time45

Course: Grilling, Vegetables

Cuisine: American

Servings:

Calories: 189kcal

Author: Kelly Bloom

Equipment

Ingredients

6 medium ears of corn fresh, shucked, washed, and trimmed
6 tablespoon butter room tempersture
3 cloves garlic minced
½ cup Parmesan cheese grated, reserve some for garnish
3 tablespoon parsley fresh, chopped
2 tablespoon basil fresh, chopped
1 red chili fresh, sliced paper thin
black pepper fresh cracked, to taste
salt to taste

US Customary - Metric

Instructions

Remove the husks and silk before grilling. This will help the corn cook evenly.
Preheat the Traeger to 250℉. If you prefer to use your oven, preheat it to 250℉.
In a small bowl, mix the butter, minced garlic, grated Parmesan, 1 tablespoon of the chopped parsley, and the chopped basil until combined. Season to taste with salt and pepper. Set aside on quarter of the butter mixture for serving with the corn.
6 tablespoon butter, 3 cloves garlic, ½ cup Parmesan cheese, 3 tablespoon parsley, 2 tablespoon basil, salt, black pepper
Divide the seasoned butter mixture between the ears of corn, and coat each ear completely.
6 medium ears of corn
Wrap each ear of corn up in heavy duty aluminum foil, the same way you would if you were baking potatoes.
Place the corn on the Traeger, or grill, and cook for 30 minutes, or until the ears are soft. Turn every 10 minutes so they cook evenly.
Remove the corn from the Traeger or grill and set aside to cool for 5 minute or until you can handle the aluminum foil wrapped ears. Once cool enough to handle, unwrap from the foil.
Garnish the smoked corn on the cob ears with additional herbed butter mixture, the remaining chopped parsley, the thinly sliced red chili pepper, and with fresh shaved Parmesan cheese. Serve immediately.
1 red chili

Notes

Use picked corn whenever possible. The fresher the corn, the better it will taste.
Don't overcook the corn. It should be tender when you pierce it with a fork, but it should still have a bit of a bite to it.
Serve the corn hot. It's best enjoyed right off the grill.