Corn on the cob can be smoke-cooked in the husks or husks removed and wrapped in foil.
6 ears of corn with husks
1 stick of butter or margarine, softened
Pull husks back from corn and remove the silk. Rinse corn and pat dry. Apply generous amounts of butter to each ear of corn and sprinkle with lemon-pepper. Replace the husks and smoke 1 ½ to 2 hours.