Smoked Corn on the Cob Recipe



6 to 12 ears of corn (husk still on)
½ cup olive oil
1 bunch green onions, finely chopped
Suggested wood for smoking: Hickory or mesquite chips


  1. Prepare corn by gently pulling back the husks on each ear. Remove the silk but not the husks.
  2. Place the ears in a large pan and fill with water to cover corn. Let soak for several hours.
  3. Remove corn from water. Brush each ear with olive oil and coat with 1 – 2 tsp of green onions.
  4. Salt and pepper to taste. Pull husks back over corn. Place corn with husks in smoker in 115°C for about 1½ hours.
  5. Serve with or without husks. Remove husks to eat.

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