Red Hot Potatoes And Corn |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a change of pace on side dishes. This can be made a head of time and refrigerated until ready to grill. Ingredients:
4 large potatoes, cut into wedges |
2 ears of corn, cleaned and cut in half |
2 medium onions, peeled and sliced |
1 cup hickory-flavored bbq sauce |
1/4 cup butter/margarine, sliced into 8 pieces |
1/4 cup tabasco green jalapeno sauce |
4 cloves garlic, peeled and sliced |
Directions:
1. Preheat grill to medium high heat.
2. Combine all ingredients in a large bowl, stir to coat
3. Transfer to a made foil bag, seal edges tightly
4. Place on grill and cover, turning every 10 mins
5. Pemove when potatoes are soft, about 20 mins
6. Serve with additonal jalapenos and BBQ sauce, if desired
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