Ingredients
• 6 to 12 ears of corn, husks on
• 120 ml (1/2 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
1-1/2 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. Delicious!
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