Mexidrumettes

2-1/2 Pounds turkey drumettes, or small turkey drumsticks
2 Cans (12 ounces each) corn with red and green peppers, drained
1 Can (16 ounces) stewed tomatoes, coarsely chopped, with juices
2 Tablespoons minced dried onion
1 to 2 Teaspoons chili powder
1/2 Teaspoon ground cumin
1/4 Teaspoon garlic powder

HINT: Use kitchen scissors to chop stewed tomatoes while they are still in the can.

GRILL METHOD
Prepare grill for direct-heat cooking. Brown turkey drumettes over hot coals about 5 to 7 minutes per side, if desired.

Cut 4 (18-inch) squares of heavy duty aluminum foil. In large bowl, combine corn, tomatoes, onion, cumin and garlic powder. Divide mixture between aluminum foil squares; top each with a drumette. Close packets securely, so juices will not leak.

Grill packets over hot coals, turning every 15 minutes, for 1 hour or until drumette juices run clear when pierced deeply with a fork. To serve, unwrap and remove drumette to plate and top with vegetables.