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How hot will your smoker get, jonreo? I've never tried it, but I found a few recipes for oven-roasted corn-on-the-cob. They all called for 350 degrees and the corn is cooked in the husk.

If you are using a Cookshack, it is basically a smoking oven. If you can't get 350, go as high as you can go. Put the corn in far away from the heat source (top or second shelf).

I would try soaking the whole corn with the leaves on in a pot of cold water for 30 minutes first, then shake off the excess and pop them in the smoker. The water inside those husks will help steam the corn. That might help compensate for a slightly lower temp.

I don't know if you'll get any smoke through the corn husks, but if not, it should still come out as good as corn roasted in your oven.

If your corn is already husked, then foil would be the way to go.

If you try it, let us know.
When I was a pup, I would have a big party on the 4th and a buddy would bring his stick burner over to smoke some meat. That has been a while ago, but if my memory hasn't faded all the details, we would smoke husked corn on the cob.

We tried to keep the smoker around 200* and would pull the husk back a little to put a piece of butter in then close back up. We would try one after 1hr to see if it needed more cook time, but don't remember it taking much longer.

It was some of the best corn on the cob I've ever ate and yes it had some flavor to it.

Hope this helps a little.
I was surprised when I first learned this, but sweet corn does not need to be cooked. Many vegetables have to reach a certain temp to convert the starches, but sweet corn is mostly full of sugars.

That being said, we cook it out of preference and to produce tenderness. I would boil it about 2/3 done then let it sit on the smoker for an hour.

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