Smoked Corn on the Cob

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  • 6 to 12 ears of corn with husks on
  • 1/2 cup olive oil
  • 1 bunch green onions, finely chopped
  • Gently pull back the husks on the each ear. Remove the silk but not the husks. Place the ears in a large pot and cover with water. Let sit for several hours. Remove from water and brush corn with olive oil, add about 2 teaspoons of the green onions. Cover corn with husks.
Smoking Method
  • Prepare smoker. The ears of corn will need to smoke at 225 degrees for about 1 1/2 hours. 
Ready to Serve
  • When done smoking remove husks and eat.

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