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Grilled Corn, Roasted Potato and Pepper Pouch
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Grilled Corn, Roasted Potato and Pepper Pouch

Preparation Time: 
Total Time: 
Number of Servings: 
4

Fun to make..fun to eat!

These steamy hot personal pouches take the chore out of grill prep. Simply stuff the bag, twist and you are ready to grill. 


Ingredients
Steps

Ingredients and Steps

Ingredients

2 cups Roasted Baby Bakers (851), frozen

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1/2 bag Roasted Peppers and Onions (761), frozen

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4 pieces mini corn on cob
1/2 tsp coarse salt and pepper
4 Tbsp butter

Steps

1. Preheat grill to medium heat.

2. Place about 3-4 baby bakers, 1 corn on the cob and 1/2 cup pepper and onions in middle of four 14x18-inch aluminum foul sheets.

3. Season with salt and pepper.

4. Top each corn on the cob with a Tbsp of butter.

5. Fold foil up and around vegetables, twist to seal.

6. Grill 30-35 minutes or until butter is melted and pouches are hot and steamy. Use a thermometer to ensure pouches reach 160°F.

Tip: For easy entertaining, make vegetable stuffed pouches ahead of time and freeze until ready to grill.

 

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