For serving: butter and salt (or plant-based butter for vegan)
Instructions
Heat your smoker to 300F. Prepare wood chips or chunks according to manufacturer’s directions. Any type of smoking wood will work — we like using hickory.
Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos). This step is optional, but it’s handy for making a natural handle for eating the corn. Otherwise, simply shuck the corn.
Place the corn cobs in a single layer on the grates and smoke until golden brown, 40 to 45 minutes. Turn once halfway through if the smoker allows. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.