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.
The All-American Cowboy Cookbook |