Grilled corn on the cob is an easy and popular way to serve fresh corn in the summertime. Smoking corn on the cob is not nearly as combine, but it's just as easy. The only trick is with the husks. They must be peeled, then replaced before the corn gets smoked.
Things You'll Need
- Butter or olive oil
- Kosher salt
- Fresh ground black pepper
- Electric or water smoker
Soak the corn (in the husk) in the kitchen sink or a large pan of water for at least 2 hours.
Gently pull back the husk and place butter and seasoning on each ear of corn.
Gently pull the husks back over the corn and tie in place with string or a piece of corn husk.
Preheat the smoker grill. Place the husks as far away from the heat source as possible. It must cook slowly with indirect heat.
Smoke the corn for 1 to 1 1/2 hours depending on your smoker and the size of the corn cobs. The husks will darken and burn slightly to help protect the corn itself from burning.