• 1 tablespoon olive oil
• 2 teaspoons grated lime zest
• 2 tablespoons lime juice
• 1½ teaspoons chili powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 large ears corn, kernels cut off cob (about 1½ cups total)
• 2 large poblano or sweet green peppers, cut in half lengthwise, seeded and thinly sliced
• 1 medium-size onion, peeled, halved and thinly sliced
• 2 cloves garlic, minced
• 4 tilapia fillets (6 ounces each)
• ¼ cup chopped fresh cilantro

1. Prep charcoal grill with medium-hot coals or heat gas grill to medium-high heat.
2. In a large bowl, stir together olive oil, lime zest, lime juice, 1 teaspoon of the chili powder, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Add corn, peppers, onion and garlic; stir to coat.
3. Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16-inch-by-12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.
4. Evenly divide mixture on one half of each foil piece. Sprinkle tilapia with remaining ½ teaspoon chili powder, ½ teaspoon salt and ¼ teaspoon pepper. Place seasoned fillets on top of vegetables in foil.
5. Create a packet: Fold second half of foil over fish and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 20 minutes. Carefully open packets; transfer contents to 4 serving plates. Sprinkle with cilantro. Note: Packets can be baked at 450°F for 20 minutes.

Makes 4 servings.