Bergeron’s Smoke Can Grilled Corn Collection

Corn absorbs flavored smoke very well and can be grilled in the husk, directly on the grates, in foil packets, or in a cast-iron skillet. The recipes below use each of your seven Bergeron’s Smoke Can flavors.

Master Grilled Corn Method

Servings: 6
Preparation: 15 minutes
Grilling time: 12–20 minutes

Basic ingredients

  • 6 ears fresh sweet corn

  • 2 tablespoons olive oil or melted butter

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 Bergeron’s Smoke Can in your selected flavor

Prepare the corn. For stronger smoke flavor, remove the husks and silk completely. Brush the corn lightly with oil or butter and season with salt and pepper.

For softer, steamed corn, peel the husks back without removing them, remove the silk, season the corn, then pull the husks back into place. Soak the ears in cold water for about 15 minutes before grilling.

Prepare the grill

  1. Heat the grill to approximately 375–425°F.

  2. Create one direct-heat side and one cooler indirect-heat side.

  3. Activate the Bergeron’s Smoke Can according to its directions.

  4. Place the corn over indirect heat first and close the lid.

  5. Smoke for approximately 8–10 minutes.

  6. Move the corn over direct heat and grill another 4–8 minutes, turning every 1–2 minutes until lightly charred.

  7. Apply sweet or sugary glazes only during the final few minutes so they do not burn.

1. Apple & Honey Crisp Grilled Corn

Apple-Honey Butter Corn

A sweet and lightly smoky corn recipe that works well beside pork, chicken or grilled fish.

Ingredients

  • 6 ears corn

  • 3 tablespoons softened butter

  • 1½ tablespoons honey

  • 1 tablespoon apple cider or apple juice

  • ½ teaspoon Dijon mustard

  • ¼ teaspoon cinnamon

  • ½ teaspoon kosher salt

  • Apple & Honey Crisp Smoke Can

Directions

  1. Grill and smoke the corn using the master method.

  2. Mix the butter, honey, apple cider, mustard, cinnamon and salt.

  3. Brush a light coating over the corn during the final 2–3 minutes.

  4. Remove from the grill and add another small amount of butter before serving.

Optional toppings

  • Crumbled sharp cheddar

  • Cooked bacon

  • Chopped pecans

  • Thinly sliced green onions

Best served with pork chops, grilled chicken or salmon.

2. BBQ Mesquite Corn on the Cob

Mesquite Barbecue Street Corn

This bold version combines classic barbecue smoke, creamy sauce and sharp cheese.

Ingredients

  • 6 ears corn

  • 2 tablespoons melted butter

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 2 tablespoons barbecue sauce

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ cup crumbled cotija or feta cheese

  • Chopped green onions

  • BBQ Mesquite Smoke Can

Directions

  1. Grill the corn over indirect heat with the Mesquite Smoke Can for 8–10 minutes.

  2. Move it over direct heat and char lightly on all sides.

  3. Mix the mayonnaise, sour cream, barbecue sauce, paprika and garlic powder.

  4. Brush the sauce over the hot corn.

  5. Sprinkle with cheese and green onions.

  6. Finish with an extra dusting of smoked paprika.

Optional addition

Add chopped brisket, pulled pork or crispy onion strings.

Best served with ribs, hamburgers, brisket or smoked sausage.

3. Bing Cherry Glazed Corn

Cherry-Balsamic Grilled Corn

The fruity smoke and slightly tangy glaze create a sweet-savory side dish.

Ingredients

  • 6 ears corn

  • 2 tablespoons melted butter

  • 2 tablespoons cherry preserves

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon black pepper

  • Pinch of salt

  • Bing Cherry Smoke Can

Directions

  1. Grill and smoke the corn using the master method.

  2. Warm the cherry preserves, balsamic vinegar, mustard, pepper and salt until smooth.

  3. Brush the corn lightly with melted butter.

  4. Apply the cherry glaze during the final 2 minutes of grilling.

  5. Turn frequently to prevent scorching.

  6. Serve with a little additional warm glaze on the side.

Optional toppings

  • Goat cheese

  • Crumbled bacon

  • Chopped walnuts

  • Fresh thyme

Best served with pork tenderloin, chicken, duck or grilled trout.

4. Black Peppered Bacon Corn

Loaded Bacon-Pepper Corn

This rich, savory recipe is especially good for cookouts and steak dinners.

Ingredients

  • 6 ears corn

  • 4 tablespoons softened butter

  • 5 slices bacon, cooked and crumbled

  • 1 teaspoon coarse black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon onion powder

  • ¼ cup shredded Parmesan or cheddar

  • Black Peppered Bacon Smoke Can

Directions

  1. Combine the butter, half of the bacon, black pepper, garlic powder, paprika and onion powder.

  2. Brush the corn lightly with plain oil before grilling.

  3. Smoke and grill the corn using the master method.

  4. Spread the seasoned bacon butter over the hot corn.

  5. Sprinkle with cheese and the remaining bacon.

  6. Finish with additional cracked pepper.

Optional addition

Add diced jalapeños or green onions.

Best served with steak, hamburgers, chicken or pork.

5. Hickory on Hickory Corn

Double-Hickory Cowboy Corn

A classic smoky corn recipe with barbecue butter and plenty of savory flavor.

Ingredients

  • 6 ears corn

  • 3 tablespoons melted butter

  • 1 tablespoon barbecue sauce

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon brown sugar

  • Pinch of cayenne pepper

  • Hickory on Hickory Smoke Can

Directions

  1. Combine the butter, barbecue sauce, Worcestershire sauce, paprika, garlic powder, brown sugar and cayenne.

  2. Smoke the corn over indirect heat for approximately 8–10 minutes.

  3. Move the corn over direct heat.

  4. Brush with the hickory barbecue butter.

  5. Grill for another 3–5 minutes, turning frequently.

  6. Serve with additional butter on the side.

Optional toppings

  • Shredded smoked cheddar

  • Crispy bacon

  • Pickled jalapeños

  • Crushed barbecue potato chips

Best served with ribs, brisket, pulled pork or smoked chicken.

6. Maple Brown Bourbon Corn

Maple-Bourbon Butter Corn

This version brings out the natural sweetness of fresh corn with warm maple and brown-sugar flavors.

Ingredients

  • 6 ears corn

  • 3 tablespoons softened butter

  • 1½ tablespoons pure maple syrup

  • 1 teaspoon brown sugar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon apple-cider vinegar

  • Pinch of cayenne pepper

  • ½ teaspoon kosher salt

  • Maple Brown Bourbon Smoke Can

Directions

  1. Combine the butter, maple syrup, brown sugar, mustard, vinegar, cayenne and salt.

  2. Smoke and grill the corn according to the master method.

  3. Brush the maple-bourbon butter over the corn during the final 2–3 minutes.

  4. Turn constantly because maple syrup can caramelize quickly.

  5. Remove once the corn is golden and lightly glazed.

Optional toppings

  • Candied bacon

  • Chopped pecans

  • Smoked Gouda

  • Green onions

Best served with pork loin, ham, chicken or grilled steak.

7. Summertime Smoky Chipotle Corn

Chipotle-Lime Street Corn

This is the strongest choice for spicy corn, tacos and summertime cookouts.

Ingredients

  • 6 ears corn

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 1–2 teaspoons chipotle sauce

  • 1 tablespoon lime juice

  • ½ teaspoon lime zest

  • ½ teaspoon garlic powder

  • ½ teaspoon chili powder

  • ½ cup crumbled cotija or feta cheese

  • Chopped cilantro

  • Summertime Smoky Chipotle Smoke Can

Directions

  1. Smoke and grill the corn using the master method.

  2. Mix the mayonnaise, sour cream, chipotle sauce, lime juice, lime zest and garlic powder.

  3. Brush the mixture over the hot corn.

  4. Sprinkle with chili powder, cheese and cilantro.

  5. Serve with fresh lime wedges.

Optional addition

Drizzle with hot honey for a sweet-and-spicy finish.

Best served with tacos, fajitas, grilled chicken, mahi-mahi or hamburgers.

Other Corn Recipes for Bergeron’s Smoke Cans

Smoked Corn Ribs

Corn ribs are strips of corn cut lengthwise through the cob. They curl slightly as they cook and make a fun appetizer.

Ingredients

  • 4 ears corn

  • 2 tablespoons olive oil

  • 1 teaspoon paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • Selected Smoke Can flavor

Directions

  1. Carefully cut each ear into quarters lengthwise using a heavy, sharp knife on a stable cutting board.

  2. Coat with oil and seasoning.

  3. Smoke over indirect heat for 10 minutes.

  4. Finish over direct heat for approximately 5–8 minutes, turning occasionally.

  5. Serve with a dipping sauce matched to the Smoke Can flavor.

Best flavors: BBQ Mesquite, Black Peppered Bacon, Hickory on Hickory and Summertime Smoky Chipotle.

Cast-Iron Smoked Creamed Corn

Ingredients

  • 5 cups fresh or frozen corn kernels

  • 2 tablespoons butter

  • 4 ounces cream cheese

  • ½ cup heavy cream or milk

  • ½ cup shredded cheddar

  • ½ teaspoon garlic powder

  • Salt and pepper

  • Selected Smoke Can flavor

Directions

  1. Combine everything in a cast-iron skillet.

  2. Place over indirect heat at approximately 350°F.

  3. Close the grill and smoke for 25–35 minutes.

  4. Stir every 10 minutes.

  5. Remove when creamy and bubbling.

Recommended flavors

  • Apple & Honey Crisp: add one teaspoon honey.

  • Black Peppered Bacon: add crumbled bacon.

  • Hickory on Hickory: add smoked cheddar.

  • Maple Brown Bourbon: add one teaspoon maple syrup.

  • Summertime Smoky Chipotle: add diced jalapeños.

Smoke Can Corn Salsa

Ingredients

  • 4 ears smoked and grilled corn

  • 1 diced tomato

  • ½ diced red onion

  • 1 diced jalapeño

  • ¼ cup chopped cilantro

  • Juice of 2 limes

  • Salt and pepper

Cut the smoked corn from the cobs and combine it with the remaining ingredients.

Best flavors: Summertime Smoky Chipotle, BBQ Mesquite or Bing Cherry.

Smoked Corn and Bacon Dip

Ingredients

  • 3 cups grilled corn kernels

  • 8 ounces cream cheese

  • 1 cup shredded cheddar

  • ½ cup sour cream

  • 5 slices cooked bacon

  • ¼ cup green onions

  • ½ teaspoon garlic powder

  • Selected Smoke Can flavor

Combine in a cast-iron skillet and smoke over indirect heat for approximately 25–30 minutes.

Best flavor: Black Peppered Bacon.

Grilled Corn Salad

Cut grilled corn from the cob and combine it with:

  • Diced red bell pepper

  • Cherry tomatoes

  • Red onion

  • Avocado

  • Fresh herbs

  • Lime or apple-cider vinaigrette

Flavor variations

  • Apple & Honey Crisp: add diced apples and honey-Dijon dressing.

  • Bing Cherry: add dried cherries and goat cheese.

  • Maple Brown Bourbon: add candied pecans.

  • Summertime Smoky Chipotle: add black beans, cilantro and lime.

Smoke Can and Corn Pairing Guide

Bergeron’s Smoke Can Recommended corn recipe Flavor direction Apple & Honey Crisp Apple-honey butter corn Sweet, fruity and smooth BBQ Mesquite Barbecue street corn Bold, earthy and traditional Bing Cherry Cherry-balsamic corn Fruity, tangy and lightly sweet Black Peppered Bacon Loaded bacon-pepper corn Rich, savory and peppery Hickory on Hickory Cowboy barbecue corn Classic, deep wood smoke Maple Brown Bourbon Maple-bourbon butter corn Sweet, warm and caramelized Summertime Smoky Chipotle Chipotle-lime street corn Spicy, smoky and bright

Best Overall Choices

Best classic barbecue corn: Hickory on Hickory
Best cookout corn: BBQ Mesquite
Best sweet corn: Apple & Honey Crisp
Best loaded corn: Black Peppered Bacon
Best unique gourmet corn: Bing Cherry
Best fall-style corn: Maple Brown Bourbon
Best spicy street corn: Summertime Smoky Chipotle

Bergeron’s “Let Your Flavor Flag Fly” Smoked Corn Bar