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Main Dish

Colorado Corn, Veggie and Bacon Bundles

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  • Prep Method: Grilled
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  • 4 large ears of corn, kernels cut from the cobs
  • 4 slices bacon, diced
  • 1 cubanelle pepper, minced
  • 1/4 red bell pepper, minced (or 1/3 cup canned minced pimentos)
  • 1/2 zucchini, diced
  • 2-3 mild green chiles or 1/2 cup chopped fire roasted green chiles
  • 1 jalapeno (optional)
  • 1-2 tsp Chef Mick's Chile Arriba! Seasoning - plus pinches for serving (or your favorite seasoning blend)
  • Six 1-2 tsp pats of butter
  • Garnish: 2-3 green onions, thinly sliced, grated cheese - optional


Cut kernels from ears of corn and place in a bowl with bacon and all the vegetables. Stir in 1-2 tsp Chile Arriba! Seasoning (or your favorite), tossing to combine evenly.

If using fresh green chile, toast over a hot grill and place in a paper bag until it’s cool enough to handle. Scrape off skin, remove seeds and mince.

Lay six, 12” x 12” pieces of heavy-duty foil on the counter, and top each with a piece of parchment paper (paper optional, but prevents accidental scorching and protects food from contact with foil). Spoon the veggies into 6 even piles on parchment and foil and top with pats of butter. Wrap the foil packet ‘drug store style’ with repeated crimping to seal well (seal the parchment first, invert and then seal in foil). Gently flatten to even thicknesses.

Grill over medium heat turning regularly until package is nicely puffed (about 8 minutes – depends on conditions). Rest for 2-3 minutes minutes before serving. Carefully open packets at the table, sprinkling with minced green onion and pinches of Tony’s seasoning just before serving.


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