We recently had some friends over for dinner to catch up and break out the smoker. We made delicious pulled pork and planned on grilling some corn on the cob for one of the sides. Well, unfortunately the Minnesota wind had a different plan for us. It was ridiculously windy that day which meant no grilling and smoking the meat in the garage red neck style. I didn’t want to just boil the corn so Joel suggested throwing it in the smoker. I searched the internet a bit and found that it is possible to smoke corn.
Turns out it was super delicious! Joel, who normally doesn’t eat corn on the cob, devoured it. The corn had a slightly smoky flavor and was great slathered in butter and sprinkled with salt and pepper. This was a simple recipe and the part that took the longest was shucking the corn and removing the silk…..ugh, I hate that part.
Smoked Corn on the Cob
6 ears of corn
6 Tbsp. olive oil
Salt and Pepper
1. 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.
2. 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.