"Secrets to Cooking TexMex"
Mesquite Grilled Corn on the Cob
12 fresh ears of corn-(dark yellow variety) in their husks
1/2 cup margarine, softened
1 teaspoon Bolner's Jalapeno Salt
1 teaspoon Gebhardt Chili Powder
1/2 teaspoon garlic powder
2 cups Mesquite chips, soaked in water 15 minutes
Peel back the husks and carefully remove all the corn silk (strings).
Bring the husks back up around the corn and tie with kitchen string.
Soak the corn in
cold water for 30 minutes.
In a bowl, combine the margarine, jalapeno salt, chili powder and garlic
Mix with a fork until well blended.
After draining the water from the mesquite chips, add the chips to a
medium heat grill.
Cook the corn for about 30 minutes, turning with a pair of tongs about
every 5 minutes.
Remove corn from the fire, peel back the husks and brush on the margarine
using a 1" pastry brush.
THE TRAIL ORDER
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.