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Grilled Corn, Poblano and Potato Packs

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Grilled Corn, Poblano and Potato Packs
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 8
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A flavor-packed sauce made with Progresso™ stock, chili powder and butter helps this trio of summer vegetables stay moist while cooking in their foil packets on the grill.

Ingredients

2
lb new potatoes, scrubbed, cut into 1/4-inch slices
2
medium poblano chiles, stemmed, seeded and cut into 2x1/4-inch strips
1
cup fresh corn kernels or frozen whole kernel corn
1
cup thinly sliced red onion
2
tablespoons olive oil
1
tablespoon chili powder
1
teaspoon salt
1/2
teaspoon freshly ground pepper
1/2
cup Progresso™ chicken or vegetable stock or Progresso™ chicken broth (from 32-oz carton)
8
teaspoons butter

Directions

  • 1 Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil.
  • 2 Place potatoes, chiles, corn, onion, oil, chili powder, salt and pepper in large bowl; toss to coat. Arrange one-eighth of the vegetables on each piece of foil. Add 1 tablespoon stock and 1 teaspoon butter to each. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
  • 3 Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes or until vegetables are tender.
Tips  

Poblano chiles are relatively large, mild chile peppers popular in Mexican cuisine.

Red, yellow or orange sweet bell peppers make a terrific substitution for the poblanos.

Nutrition Information 
No nutrition information available for this recipe
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