Grilled Bearnaise Corn and Potato Packs
(from nmgresearch’s recipe box)
A homemade bearnaise sauce deliciously coats fresh corn on the cob and refrigerated diced potatoes with onions.
Source: Pillsbury
Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people
Categories: GRILLING
Ingredients
- 1 package refrigerated diced potatoes with onions (20 ounces)
- 2 ears corn, husks removed and ears cut in half
- 1/4 cup butter or margarine, melted
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon garlic pepper
- 1/4 teaspoon dried tarragon leaves
- 2 tablespoons chopped fresh chives
Directions
- Heat gas grill for indirect heat. Cut four 18×10-inch pieces of heavy-duty aluminum foil. Spray with cooking spray. Place potatoes and 1 piece corn on each foil piece. Mix remaining ingredients except chives in small bowl; drizzle over potatoes and corn. Turn corn to coat and gently stir potatoes.
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Fold foil over potatoes and corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
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Cover and grill packets 4 to 6 inches from medium heat 25 to 35 minutes or until potatoes and corn are tender. Place packets on plates. Cut large X across top of each packet; unfold foil. Sprinkle with chives.