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Grilled Corn, Roasted Potato and Pepper Pouch

Grilled Corn, Roasted Potato and Pepper Pouch

Preparation Time: 
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Fun to 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 and Steps


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


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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