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Nutrition Facts
Serving Size 1 Ears 99g Recipe makes 12 Ears) The following items or measurements are not included below: jalapeno seasoning salt
Calories 146
Calories from Fat 78		(53%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 104mg		4%
Potassium 252mg		7%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 2.5g	10%
	Sugars 2.9g
Protein 3.0g		6%
how is this calculated?

Grilled Corn on the Cob with Mesquite

Recipe #62414 | 1¼ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: kcdelong
May 17, 2003

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.

12 Ears (change servings and units)

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
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.