Work that smoker magic on corn on cob. Be sure to get the corn before the produce person trims off some of the outer husks. The corn must be completely covered by the husk. Use peeled back husks for handles when eating. This recipe multiplies well, and can be used to make corn for a crowd. You will need bagged ice for this recipe to keep the corn cold.
Original recipe makes 10 servings
10 ears fresh corn with husks
1 quart beer
1 (7 pound) bag of ice cubes
Prep 10 Minutes
Ready In 10 Hours 10 Minutes
Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.
Preheat smoker to 250 degrees F ( 120 degrees C).
Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.
The Dr. Richard E. Wainerdi Wellness Institute is committed to closing the ever widening health disparities that exist in the Houston Community.
Through collaboration with other health institutions and governmental agencies, the Institute partners to provide health education and primary care services to meet the needs of medically underserved populations.
WAINERDI WELLNESS INSTITUTE
14080 S Main Street | Houston, TX 77035
Phone: (713) 358-2725