Smoked Corn on the Cob

Serves: 4 Time: 02:00 Skill:

To make a slowly smoked corn on the cob, soak the ears of corn in water for a few hours, then rub down with olive oil and light seasoning. Smoke corn for an hour or so and remember to leave the husks intact. The result is fantastic.

Ingredients
Recipe

Ingredients

6 to 12 ears of corn (with the husks still on)
1/2 cup/120 milliliters olive oil
2 tablespoons/30 milliliters onion powder
1 tablespoon/15 milliliters sweet paprika
2 tablespoons/30 milliliters brown sugar
1 tablespoon/15 milliliters mild chili powder
1 teaspoon/5 milliliters salt
1 bunch green onions (finely chopped)

Directions

Soak Corn for at least two hours in salt brine.
Trim off about 1 inch from end to end of the cob (the end that the silk is showing).
Preheat smoker to 225°F with Maple Smoking Bisquettes.
Place ears of corn in smoker, and smoke for 1 to 1 1/2 hours.
Mix together ingredients for Cajun compound butter and place in top of smoker for the last 1 hour of smoking.
Remove from smoker and dip in or baste with Cajun compound butter.

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