Spiced Corn, Potato and Cheddar Dog Foil Packs

Spiced Corn, Potato and Cheddar Dog Foil Packs

This delicious meal-in-one can be made in the oven or on the barbecue for the perfect no-mess summer dinner.




10 Mins

Cook Time

25 Mins



¼ cup butter, melted

2 cloves garlic, minced

1 tsp chili powder

½ tsp old bay seasoning

½ tsp chipotle chili powder (or smoked paprika for a mild version)

¼ tsp salt

2 ears of corn, shucked and cut into 2-inch lengths

6 Schneiders Cheddar Wieners, thickly sliced diagonally

12 baby yellow-fleshed potatoes, halved or quartered if large

¼ cup chopped or torn fresh basil

1 green onion, sliced

1 lemon, cut into wedges


Preheat 1 burner of 2-burner grill, or outside two burners of 3-burner grill, leaving remaining burner unlit, to medium-low to medium heat until internal temperature of grill reaches 350°F. Alternately, preheat oven to 350°F.

In large bowl, whisk together butter, garlic, chili powder, old bay seasoning, chipotle chili powder and salt. Add corn, wieners and potatoes; toss to coat evenly.

Divide mixture over four 16-inch long double-thickness sheets of heavy-duty foil, scraping any liquid evenly among mounds; fold foil over to cover mixture and seal edges by folding in. Arrange packets on baking sheet.

Place baking sheet on grill over unlit burners (or in preheated oven). Cook, turning occasionally, until packets are puffed up and potatoes are tender, about 25 minutes.

Don’t have heavy-duty foil? Just use 4 sheets, stacked, for each packet, rather than 2.

Carefully unwrap packets and watch for steam. To test for doneness, open and test the potatoes in one packet with fork before opening all the packets. The largest potato should be fork-tender. Re-wrap and continue cooking, if necessary.

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