Smoked Corn on the Cob ft Holy Smokes BBQ

 

Today's recipe is a feature from our friends over at Holy Smokes BBQ. They are a Kansas City Style BBQ team from South Dakota and our featured team! They just competed at the SD BBQ Championship and have a number of stops lined up. See their full schedule on their page here.

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Ingredients

  • Corn

Instructions

  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 the corn. Let soak for several hours.

  3. Remove corn from water. Brush each ear with olive oil and coat with Salt & pepper to taste. Pull husks back over corn.

  4. Place corn with husks in the 225 degree smoker for about 1 ½ hour. Suggested wood for smoking: Hickory or mesquite

  5. Serve with or without husks. Remove husks to eat.

 
Anna Janke