Smoked Corn on the Cob

Published 05/23 2008 06:22AM

Updated 05/11 2010 02:47PM

Smoked Corn on the Cob

Fresh Corn in the Shuck 6-12 ears
1/2 cup Kikkoman Teriyake sauce
1 stick salted Land-o-Lakes Butter
Optional: Saki or other white wine

Cooking Instructions:
Leave the corn in the shucks.

Warm the teriyake sauce, combined with the stick of butter.
If you wish, add a half shot of Saki

Mix well, then, spread the tip of the shucks on and ear of corn just enough to
spoon a tablespoon of the mixture in, holding the ear upright.

Prop in an upright position in a large bowl, then do each ear the same.

When complete, put in your smoker along with whatever meat you are going to
cook, or without, your choice. Smoke with hickory chips for about two hours or
until corn softens.

Then shuck and serve, or if outside, serve in the shuck and let the diners take
care of their own.
Marvelous flavor!

Courtesy of Dick

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