Smoky Corn on the Cob

Name: Smoky Corn on the Cob
Cuisine: American
Ingredients: 6 ears of corn, with husks; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; Kosher salt or coarse sea salt and freshly ground black pepper to taste; 6 slices bacon; Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce, Garlic-Herb Butter, or melted butter (optional); Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce, Garlic-Herb Butter, or melted butter (optional); Old-Fashioned High-Cholesterol Great-Tasting Southern Sauce, Garlic-Herb Butter, or melted butter (optional)

Preparation info

Serves
6
as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Putting bacon in the husk adds resonant flavor to slow-smoked corn.

Ingredients

6 ears of corn, with husks
Kosher salt or coarse sea salt and freshly ground black pepper to taste
6 slices

Americas
United States
Side dish
Gluten-free

Method

Pull back the corn husks just enough to remove the silks. Place the corn in a large bowl and cover it with cold water. Soak the corn for at least 30 minutes and up to 2 hours. Drain the corn.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Salt and pepper the corn and wrap a piece of bacon around each ear. Rearrange the