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Grilled Corn, Poblano and Potato Packs

  • Prep 30 min
  • Total 50 min
  • Servings 8

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. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
70
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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