Smoked Corn on the Cob
Pull out the smoker this summer and make some Smoked Corn on the Cob. It's simple to do and results in deliciously smoky, flavorful corn.
Servings 6 servings
- 6 ears corn
- 6 Tbsp. olive oil
- Salt and pepper
Peel back husks of corn but do not remove them from the corn; remove all the silk. Soak the ears of corn in water for several hours.
Dry corn then brush lightly with olive oil. Sprinkle with salt and pepper to taste. Pull husks back over the corn then place in a smoker heated to 225 degrees F. Cook for about an hour and a half. Remove from smoker and remove husks. Serve with butter.