Ingredients

6 to 12 ears of corn (husk still on)
½ cup olive oil
1 bunch green onions, finely chopped
Salt
Pepper
Suggested wood for smoking: Hickory or mesquite chips

Preparation

1. Prepare corn by gently pulling back the husks on each ear. Remove the silk but not the husks.
2. Place the ears in a large pan and fill with water to cover corn. Let soak for several hours.
3. Remove corn from water. Brush each ear with olive oil and coat with 1 – 2 tsp of green onions.
4. Salt and pepper to taste. Pull husks back over corn. Place corn with husks in smoker in 115°C for about 1½ hours.
5. Serve with or without husks. Remove husks to eat.

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