Grilled Corn, Poblano and Potato Packs


  • 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


  1. Heat gas or charcoal grill. Cut 8 (18×12-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.