Grilled Corn on the Cob with Mesquite

Ingredients

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

Directions

1. 1

   Peel back the husks and carefully remove all the corn silk (strings).

2. 2

   Bring the husks back up around the corn and tie with kitchen string.

3. 3

   Soak the corn in cold water for 30 minutes.

4. 4

   In a bowl, combine the margarine, jalapeno salt, chili powder and garlic powder.

5. 5

   Mix with a fork until well blended.

6. 6

   After draining the water from the mesquite chips, add the chips to a medium heat grill.

7. 7

   Cook the corn for about 30 minutes, turning with a pair of tongs about every 5 minutes.

8. 8

   Remove corn from the fire, peel back the husks and brush on the margarine mixture using a 1" pastry brush.