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 broth (from 32-oz carton)
8
teaspoons butter
Preparation
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 broth 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.
