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Smoked Corn on the Cob


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

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: Serves 6 to 12


  • 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 to 1 1/2 hours. When done smoking pull back the husks and eat.

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