Yield: 1 – 2 ears per person
Corn on the cob can be smoke-cooked in the husks or husks removed and wrapped in foil.
- 6 ears of corn with husks
- 1 stick of butter or margarine, softened
- Lemon-pepper marinade
Pull husks back from corn and remove the silk. Rinse corn and pat dry. Apply generous amounts of butter to each ear of corn and sprinkle with lemon-pepper. Replace the husks and smoke 1 ½ to 2 hours.