Smoked Corn on the Cob

Smoked Corn on the Cob

Prepare corn by gently pulling back the husks on each ear. Remove the silk but not the husks.

Place the ears in a large pan and fill with water to cover corn. Let soak for several hours.

Remove corn from water. Brush each ear with olive oil and coat with Salt & pepper to taste. Pull husks back over corn.

Place corn with husks in 225 degree smoker for about 1 ½ hours. Suggested wood for smoking: Hickory or mesquite

Serve with or without husks. Remove husks to eat.