Am I the only person who hasn’t heard of “cooler corn”? What is “cooler corn”? It’s corn cooked inside an ice chest! This is the best way to make corn for a crowd. And you save grill, oven, and stove-top space! You can even fix it before you leave home and have it ready when you are ready to eat.
What you need:
- Clean cooler, any size works but don’t use Styrofoam. It will warp when you pour in the boiling water.
- 8 – 12 (or more) fresh ears of corn, (depending on how big your cooler is)
- Boiling water, (about 2 quarts per 12 ears of corn)
Directions:
- Shuck all the corn and rinse thoroughly.
- Place the shucked corn inside the clean cooler. It doesn’t matter how you put it in, as long as the water can cover it.
- Boil the water. You’ll need about two quarts per 12 ears. Make sure the water is at a full boil before you pour it in.
- Add water to cover all pieces of corn. Snap down the lid and let stand for 30 minutes, undisturbed.
- Drain the water, either by dumping it out, or through the drain spout.
- Enjoy! With the lid on, the corn should stay hot for about two hours. Make sure people put the lid back after they take a piece.
Yields: 8 – 12 ears of corn (depending on size of cooler)
Source: Bon Appétit, Sept. 9, 2011, Scott Desimon
