Grilled Corn on the Cob with Mesquite

• 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

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.

corn, margarine, salt, gebhardt chili powder, garlic, mesquite wood chips

Taken from www.food.com/recipe/grilled-corn-on-the-cob-with-mesquite-62414 (may not work)