Smoked Corn on the Cob

6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch finely chopped green onions (including tops)

Gently pull back the husks on the each ear. Remove the silk but not the husks. Place the ears in a large pot and cover with water. Let sit for several hours. Remove from water and brush each ear of corn with olive oil, then sprinkle about 2 teaspoons green onion over. Cover corn with husks. Repeat with each ear of corn.

Prepare smoker. The ears of corn will need to smoke at 225 degrees F for about 1 1/2 hours.

When done smoking, remove husks and eat.