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Grilled Corn on the Cob with Mesquite

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“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.”
READY IN:
1hr 10mins
YIELD:
12 Ears
UNITS:
US

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.

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