Ginnys 749121 User Manual page 19

Smoked Corn on the Cob
4 ears of corn
2 T. butter, softened
1 T. lemon juice
1. Peel back the leaves (but do not pull off) and remove the silk from each
ear of corn.
2. In a small bowl, mix the butter and juice. Add the salt, pepper and chili
powder to taste. Stir well until blended. Spread this mixture on the corn
and fold the leaves back to cover. Use twine or rubber bands to secure
the leaves, if needed.
3. Soak corn 1 hour in water in the refrigerator.
4. Fill the smoker charring cup about half full with dry wood chips and
cover. Place the rack in the smoker.
5. Remove the corn from the water and pat outside dry with a towel.
Discard the rubber bands or twine.
6. Cover and HOT SMOKE for 1 hour. When smoking is finished, remove the
corn with tongs and let rest for 10 minutes.
7. Peel back the leaves and serve. Enjoy!
Serves 4
RECIPES
salt & pepper
chili powder
hickory or mesquite wood chips
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