Campfire Cob Corn and Taters
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.
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