Gently pull back the husks on each ear, remove the silk but not the husks.

Place corn in a large container and cover with water. Let soak for several hours.

Remove from water and pat dry.

Brush each ear of corn with olive oil and sprinkle with a teaspoon of green onions.

Recover the corn with the husks.

Smoking Method:

Place corn on smoker racks.

Preheat the Bradley Smoker to approximately 100°C (225°F).

Using Alder flavour bisquettes smoke/cook corn for about 1-½ hours, turning once halfway through.

To Serve:

Remove husks and serve with butter and salt.

For a different taste experience try mixing up some herb butter:

In a small bowl stir together butter and a mixture of herbs, such as chives, parsley, cilantro, tarragon and/or dill.

Fill ramekins with herb butter and refrigerate until ready to serve.