Here is a little something I came up with earlier this month when we bought some farm fresh sweet corn. Typically, when I smoke corn in the husk it gets too dry to suite my tastes. So I decided to try wrapping the ear in bacon prior to smoking it. First, strip back the husks while leaving them attached to the ear of corn. Next wrap a slice of bacon around the ear as shown, sprinkle with your choice of seasonings and wrap the husks back around the ear.
I tied the ends with some surgical gauze because it was all that was available at the time.
Then the ears went on the WSM smoker for about 2 hours at 225 degrees with a mix of hickory, pecan and mesquite wood for smoke flavor. Here is the finished product before removing the husks.
And here is the plated corn with a slice of smoked rolled top round roast and some fresh garden salad.
The corn was juicy and moist with a great flavor. The bacon however, was not completely cooked so it was removed from the corn and cooked until crisp.