Grilled Corn, Poblano, and Potato Packets

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.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil.
  • 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.
  • Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes or until vegetables are tender.


  • 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

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