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Grilled Corn, Poblano and Potato Packs
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Prep Time:
30 minutes
Total Time:
50 minutes
Grilled summer veggies in a tasty broth-chili butter sauce.
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
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 8 teaspoons butter
Instructions:
  • Preheat a gas or charcoal grill. Cut 8 sheets of heavy-duty foil, each measuring 18x12 inches.
  • In a large bowl, mix together potatoes, chiles, corn, onion, oil, chili powder, salt, and pepper until well coated. Divide the vegetable mixture evenly onto each piece of foil. Top each with 1 tablespoon broth and 1 teaspoon butter. Fold the foil edges to seal tightly, leaving space for heat circulation and expansion.
  • Grill the packets over medium heat with the lid on for 15 to 20 minutes until the vegetables are tender.

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