Smoked Corn

June 16, 2009 4 ears of corn
1 tbsp olive oil
Kosher Salt to taste
Black Pepper to taste

Note: Assume that one person can eat one ear of corn, one and a half if hungry.

Shuck corn and brush with olive oil. Season with salt and pepper Soak wood chips in water for approx 10-15 minutes On a grill that has cooled down but is still burning push the coals to one side of the grill. Drain the water off the wood chips and place on lit coals. Once the wood begins to smoke/smolder place corn indirectly on the grill. Close the lid to the grill with the bottom vents open and the top vents closed ¾ of the way to allow for some smoke to escape. Smoke the corn for only a short time to allow the smoke to permeate the corn and cook it slightly. Approx. 3-5 minutes depending on fire and amount of smoke you want to impart. Once it's done, allow to cool to the touch and cut corn from the cob. This can be done ahead of time for later use and just heated on the stove/oven or grill for serving.

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