South American Corn Packets Food

FOIL-PACKET CORN ON THE COB

Steps:

• Prepare a grill for medium heat.
• Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well.
• Place the packets on the grill and cook for 15 minutes, flipping halfway through.
• Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.

FOIL-PACKET CORN

Steps:

• Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.

CORN AND SALSA CHICKEN PACKETS

Steps:

• Preheat oven to 450.
• Center chicken breast on each foil sheet.
• Top with vegetables.
• spoon salsa evenly over chicken and vegetables.
• Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.
• Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).
• Place contents of packet into individual serving plates.
• Sprinkle with cheese.

HUMITAS - SOUTH AMERICAN CORN PUDDING

Steps:

• Thaw corn and place in food processor.
• Puree corn, milk, eggs, sugar, salt, pepper and chilies.
• Saute onion in butter until soft.
• Add squash and bell pepper.
• Cook over low heat stirring frequently for 20 minutes until squash is cooked.
• Add corn mixture and continue to cook until it thickens slightly about 5 minutes.
• Add cheese, remove from heat and serve.