By NANCY ZAMBELL
For The Vista
Spring is in the air and it’s time to heat the grill up! You can add all sorts of veggies to this recipe, and if you don’t feel like heating up the grill, try it in the oven.
Bernaise Corn & Potato Packets
1 pkg. (20 oz) refrigerated diced potatoes w/onions
2 ears corn, husks removed & ears cut in half
1⁄4 c butter, melted
2 T Dijon mustard
1⁄2 tsp salt
1⁄2 tsp garlic pepper
1⁄4 tsp dried tarragon leaves
2 T chopped fresh chives
Heat gas grill for direct heat. Cut 4 18”x12” pieces of heavy-duty foil; spray with cooking spray. On one side of each foil piece, place 1⁄4 of the potatoes & 1 piece corn.
In small bowl, mix remaining ingredients except chives; drizzle over potatoes & corn. Turn corn to coat & gently stir potatoes.
Fold foil over potatoes & corn so edges meet. Seal edges, making tight 1⁄2” fold; fold again Allow space on sides for circulation & expansion.
Cover & grill packets over medium heat 25-35 minutes, rotating packets 1⁄2 turn after 15 minutes, until potatoes & corn are tender. Place packets on plates. Cut large X across top of each packet; unfold foil. Sprinkle with chives.
Note: Can also cook in oven, same amount of time, at 350°.