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Grilled Béarnaise Corn and Potato Packs
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Brief Description
A homemade béarnaise sauce deliciously coats fresh corn on the cob and refrigerated diced potatoes with onions.
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Main Ingredient
Potatoes
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Category: Vegetables
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Try this recipe with dried basil, thyme or Italian seasoning instead of the tarragon. Because the flavor of tarragon is more potent, use 1/2 teaspoon of the other herbs. Grill these tasty packets alongside meat or poultry. Coordinate the cooking times in the recipes to make sure all the food will be done at the same time. Make these packets up to two hours ahead, then put them in the fridge until it’s time to grill.
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Posted By: deanna
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Posted On: Feb 21, 2015
Number of Servings:
Ingredients:
- 20 ounces - refrigerated diced potatoes with onions
- 2 ears - corn husks removed and ears cut in half
- 1/4 cups - butter or margarine, melted
- 2 tablespoons - Dijon mustard
- 1/2 teaspoons - salt
- 1/2 teaspoons - garlic pepper
- 1/4 teaspoons - dried tarragon leaves
- 2 tablespoons - chopped fresh chives
Directions:
Heat coals or gas grill for direct heat. Cut four 18 x 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.
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.
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.
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