- Hickory chips, soaked
- 4 ears of corn, husks removed, cut into 2-inch lengths
- 2 tablespoons olive oil
- Salt and pepper, to taste
Prep: 10 mins | Cook: 40 mins
- Preheat the smoker (or grill with smoker) for 30 minutes with charcoal (if needed) and hickory chips, per manufacturer’s instructions.
- Brush corn with oil and sprinkle with salt and pepper to taste. Place on smoker grate or in smoker basket.
- Close lid and smoke for 40 to 60 minutes, until tender. Serve.