U225X PUBLIC-SAFE RECIPE SUMMARY

RECORD: FOOD-038
TITLE: Corn on the cob without husks
SOURCE: Local public-safe conversation export; not a transcript

METHOD
1. Shuck, rinse, and pat the ears dry.
2. Brush with butter or oil and season with salt and pepper. Garlic powder, paprika, Cajun seasoning, or parmesan are optional.
3. Smoke at 225–250°F for about 45–75 minutes, rotating every 15–20 minutes.
4. To reduce drying, loosely wrap the ears in foil for the first half, brush with butter during the cook, or soak them in water for 15–30 minutes before smoking.
5. Finish directly over the grill flame for light char if desired.

RESULT
Look for tender kernels, slight browning, and a little normal wrinkling. The corn can share a smoker with the chicken, but actual timing depends on ear size and cooker temperature.

LIMITS
Use heat-resistant tools and keep raw chicken juices away from the corn and serving area.

PROPERTY OF U225X / PUBLIC-SAFE IMPORT