Smoky Sausage, Corn, and Potato Foil Packets

• 8 ounces smoked sausage, sliced
• 2 cups baby potatoes, halved
• 1 cup fresh corn kernels
• 1/2 cup diced onion
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large sheets aluminum foil
• Fresh parsley for garnish

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 In a bowl, toss potatoes, corn, onion, olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. 3 Divide vegetable mixture among four sheets of foil.
4. 4 Top each with an even amount of sausage slices.
5. 5 Fold foil over vegetables and sausage to create secure packets.
6. 6 Grill packets for 25 minutes, flipping halfway through.
7. 7 Carefully open packets (watch for steam) and garnish with fresh parsley before serving.

Equipment

• Grill
• Aluminum foil

Variations

• Add a splash of hot sauce for a kick.
• Substitute chicken sausage for a lighter option.

Substitutions

• Use frozen corn if fresh isn't available.
• Substitute Italian seasoning for smoked paprika for a different flavor profile.

Pairings

• Classic coleslaw
• Grilled pineapple slices

Nutrition

Tips

• For extra flavor, add a squeeze of lime juice before serving.
• Customize with bell peppers or zucchini for added veggies.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Freezing: Freeze assembled packets uncooked for up to 3 months. Thaw overnight in the fridge and grill as directed.

Serving Suggestions

• Pair with a crisp green salad.
• Serve alongside grilled bread or cornbread.

FAQ