Grilled Corn on the Cob with Mesquite

Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

Summer times is a great time to break out the grill and start cooking! Mesquite wood gives this corn an AWESOME taste. Another Tex-Mex recipe! Prep time includes soaking.

Ingredients Nutrition

  • 12 fresh ears of corn, in their husks (dark yellow variety)
  • 12 cup margarine, softened
  • 1 teaspoon bolner jalapeno seasoning salt
  • 1 teaspoon gebhardt chili powder
  • 12 teaspoon garlic powder
  • 2 cups mesquite wood chips, soaked in water 15 minutes

Directions

  1. Peel back the husks and carefully remove all the corn silk (strings).
  2. Bring the husks back up around the corn and tie with kitchen string.
  3. Soak the corn in cold water for 30 minutes.
  4. In a bowl, combine the margarine, jalapeno salt, chili powder and garlic powder.
  5. Mix with a fork until well blended.
  6. After draining the water from the mesquite chips, add the chips to a medium heat grill.
  7. Cook the corn for about 30 minutes, turning with a pair of tongs about every 5 minutes.
  8. Remove corn from the fire, peel back the husks and brush on the margarine mixture using a 1" pastry brush.
Most Helpful

I prefer mother nature's fresh corn appeal rather than cover it up with strong flavors. I realize I'm in the minority.

sugarpea January 18, 2008