Recipe: Smoked Corn on the Cob for Pat, BG

Hi Pat:-) I have not tried this recipe, nor have I ever tried the Brinkmann recipe. In fact, I/we have never smoked corn on the cob. But, I was wondering if you soaked your corn prior to smoking, if you left the husks on the corn while cooking, and if you used the water pan? Also, what about the corn - could it not have been good to begin with? These are just a few things that came to mind when I read your post. Below is a recipe that I found on the internet that you can try. I hope that your results will be more to your liking the next time you give smoked corn on the cob a try, Pat. Let us know how it turns out.

SMOKED CORN ON THE COB
Source: Derrick Riches

Make slow smoked corn on the cob by soaking the ears for a few hours rubbing down the corn with olive oil and green onions then smoking for an hour or so. Remember to leave the husks intact.

6 to 12 ears of corn with the husks still on
1/2 cup olive oil
1 bunch green onions, finely chopped

Gently pull back the husks on the each ear of corn. Remove the silk but not the husks. Place the ears in a large pan and fill with water to cover the corn. Let sit for several hours.

Remove from water and brush the corn with olive oil and add about 1 to 2 teaspoons of the green onions. Pull the husks back over the corn.

Prepare smoker. The ears of corn will need to smoke at 225 degrees F for about 1 1/2 hours.

When done smoking pull back the husks and eat.