Corn on the cob can be smoke-cooked in the husks or husks removed and wrapped in foil.

Ingredients:

6 ears of corn with husks
1 stick of butter or margarine, softened
Lemon-pepper marinade

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.