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Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for about 15 minutes.
Drizzle the corn with olive oil and season with salt and pepper. Put the corn on the Traeger and cook for about 30 minutes or until the kernels feel softened and cooked.
Cornbread: Combine both box mixes along with the ingredients required on the box instructions. Cut the corn kernels off the cobs and add them into the cornbread mixture. Add a pinch of salt.
Turn the Traeger down to 325 degrees F. Use butter to grease a large cast iron skillet and pour the cornbread mixture into the pan.
Place the pan on the Traeger and cook for about 30 to 45 minutes or until a toothpick inserted in the middle of the cornbread comes out clean. Rotate the skillet 180 degrees halfway through the cooking time.
If it looks like it's getting too dark, cover the cornbread with aluminum foil.
Let cool for about 10 minutes before slicing and serving. Enjoy!