If you make lots of this recipe, cut the excess corn off the cob, place in an airtight container and freeze for up to 2 months. The smoked corn can be added to dips, soups, and stews.

Smoked Corn in the Husk with Hot Pepper Herb Butter
300 Big & Bold Barbecue & Grilling Recipes, Karen Adler & Judith Fertig

Suggested wood: apple, cherry, oak, or pecan

12 ears corn, in the husk                                
Kosher salt and freshly ground black pepper

Hot Pepper Herb Butter
¾ cup butter, softened                                 
¼ cup chopped fresh herbs (such as mint, cilantro, or parsley)
½ teaspoon hot pepper flakes                                

Soak corn in a large container of cold water for 1 to 2 hours. Drain well. Meanwhile, prepare an indirect fire for smoking in your grill or smoker.

Place corn on the indirect side of the grill. Close the lid and smoke for about 1 hour, or until tender. Let cool slightly.

Meanwhile, prepare the butter: In a small bowl, combine butter, herbs, and hot pepper flakes. Pull a long piece of husk off each ear of corn, then pull back the husks and tie them together with the long piece. The silks should fall off. Serve with the butter and salt and pepper.

Corn smoked in the husk stays moist, and the silks come right off, so don’t bother to remove them ahead of time.

Serves 12.

From the staff at Maine Food & Lifestyle magazine.