GRILLED BEARNAISE CORN AND POTATO FOIL PACKS

Grilled Bearnaise Corn and Potato Foil Packs image

A homemade béarnaise sauce deliciously coats fresh corn on the cob and refrigerated diced potatoes with onions.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 4

Number Of Ingredients 8

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Ingredients

1 package (20 ounces) refrigerated diced potatoes with onions
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

Steps:

Heat coals or gas grill for direct heat. Cut four 18x10-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.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 2 g, TransFat 1/2 g