Remove the husk from the corn and any strands of silk.
Apply about a tablespoon of mayo to each cob. The mayo will help the seasoning stick to the corn.
Sprinkle the corn with the seasoning mixture. Be sure to coat all sides. If you do this over a baking sheet, you can also roll the cobs around to pick up any seasoning and ensure they are well seasoned.
Place the corn directly on the grate in your preheated smoker. Smoke the corn at 250°F for about an hour and twenty minutes. You will know the corn is done when you can remove one of the kernels from the end and it tastes perfectly cooked.
Remove corn from smoker when done and serve.
Notes
Servings: You can easily double, triple, or even quadruple this recipe to make enough corn for a crowd.