Smoked Corn on the Cob Recipe
A traditional summertime favorite, particularly when it comes to outdoor cooking, is corn on the cob.
Equipment
- Smoker
- Large Pot
Ingredients
- 6 Whole Ears of Corn (husks still attached)
- Water
- Melted Butter (optional)
Instructions
- One layer at a time, carefully remove the corn husks, being careful not to break them. Don't completely remove the husks.
- Cut the corn silks off (the long, thread-like strands of plant material that grow underneath the husk of a fresh ear of corn).
- Put the corn in a big saucepan of cold water, ear down, with the husks protruding out of the water. Take a two-hour soak.
- Pull the husks back up over the ears after removing the corn.
- Heat smoker to 230 °F.
- Leaving some space between each ear, add corn to your smoker.
- After around two hours of smoking, serve. (The corn needs to smoke for around two and a half hours if you wish to baste it with melted butter every half hour.)