Smoked Corn On The Cob


  • 6 to 12 ears of corn, husks on
  • 120 ml (1/2 c) olive oil
  • 1 bunch green onions finely chopped
  • Water


  1. Gently pull back the husks on each ear, remove the silk but not the husks.
  2. Place corn in a large container and cover with water. Let soak for several hours.
  3. Remove from water and pat dry.
  4. Brush each ear of corn with olive oil and sprinkle with a teaspoon of green onions.
  5. Recover the corn with the husks.

Smoking Method

  1. Place corn on smoker racks.
  2. Preheat the Bradley Smoker to approximately 100°C (225°F).
  3. Using Alder flavor bisquettes smoke/cook corn for about 1-1/2 hours, turning once halfway through.

To Serve

  1. Remove husks and serve with butter and salt.
  2. For a different taste experience try mixing up some herb butter:
    • In a small bowl stir together butter and a mixture of herbs, such as chives, parsley, cilantro, tarragon and/or dill.
    • Fill ramekins with herb butter and refrigerate until ready to serve.