Campfire Cob Corn and Taters

[Guest guest]

Campfire Cob Corn and Taters

 

6 large baking potatoes

6 ears corn, shucked

1 tbsp. fresh, pressed garlic

butter

salt to taste

6 green onions

parsley

 

Clean all vegetables well. Cut foil into large sections big enough to cover the

veggies for steaming. Use a fork to pierce the potatoes. Coat the potatoes with

a mixture of garlic, butter and salt.

Place each potato in foil and add one green onion (whole or chopped) and a

sprinkling of parsley before sealing and twisting the ends of the foil to seal.

Place in a hot bed of ashes from your campfire or on a well-heated grill rack

and close the cover of the grill to steam-cook the potato.

Prepare corn on the cob in the same manner (onion and parsley are optional).

Place under campfire ashes alongside the " taters, " or on the grill. Cook corn

only for approximately 30 minutes so it will remain crisp and juicy...cook

" taters " until you can easily pierce them with a fork. Serve immediately with

lots of garlic butter.

Makes 6 servings.