Smoked Corn On The Cob Recipe
6 to 12 ears of corn, husks on
120 Ml (½ c) olive oil
1 Bunch green onions finely chopped
Gently pull back the husks on each ear, remove the silk but not the husks.
Place corn in a large container and cover with water. Let soak for several hours.
Remove from water and pat dry.
Brush each ear of corn with olive oil and sprinkle with a teaspoon of green onions.
Recover the corn with the husks.
Place corn on smoker racks.
Preheat the Bradley Smoker to approximately 100°C (225°F).
Using Alder flavour bisquettes smoke/cook corn for about 1-½ hours, turning once halfway through.
Remove husks and serve with butter and salt.
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.
Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.Shop Now