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Smoked Corn On The Cob Recipe
Ingredients
6 to 12 ears of corn, husks on
120 Ml (½ c) olive oil
1 Bunch green onions finely chopped
Water
Preparation
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.
Smoking Method:
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.
To Serve:
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
wood
![Alder Wood Bisquettes](http://www.bradleysmoker.ca/cdn/shop/files/Alder_48_angle.png?v=1694199352&width=533)
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.
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