I have a Corn N' Tator ring I want to use, but need some advise. Plan on alternating corn & potatoes.
Questions I have:
-do I wrap corn & potatoes in tinfoil?
-do I leave the corn husks on?
-how long to cook?
-any other tips or tricks?
Looking forward to giving it a try. Thanks for the input!!
-can I cook meat at the same time?
I peel the husks back, but don't detach them.
Then I add salt, pepper & butter (room temp to spread, but not melted)
Then "smooth the husks back" as best as you can wrap in foil & have at it.
Tatties just wash, leave skin on salt pepper & butter wrap in foil & go.
I find tatties take for ever to cook, start them off first.
The problem I run into when using the CnT is that my corn and potatoes are always too big. I find the CnT pairs well with a roti and/or WSM due to the extra space.
I don't wrap either in tinfoil, but I like to neatly trim the husks and soak my corn before cooking. I pierce my potatoes with a metal skewer to speed up cooking and simply rub with EVO and then S&P, the skin comes out crispy.