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Kendra Garrett
Kendra Garrett • 2 years ago

Am I the only person who hasn't heard of "cooler corn"? ...per the post.... As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blind-sided by the simple genius of this method for cooking loads of corn on the cob perfectly. I was hepped to it while visiting my family in Maine . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster. Then my sister, a capable Maine cook with years of camping experience, says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed. Then nothing. When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours. Turns out, Cooler Corn is pretty well known among the outdoorsy set but for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know

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Corn on the Cob for a Crowd aka "Cooler Corn." Wash out a cooler. Put in a bunch of ears of corn (shucked and silked). Pour enough boiling salted water into the cooler to cover the corn. Close the lid and wait 30 minutes. Open the lid and the corn will be perfectly cooked. The corn will supposedly remain at the perfect level of doneness for a couple of hours.

The Best Way to Cook Corn on the Cob for a Crowd? It's Cooler Corn: BA Daily plus links to about ten other fabulous looking corn recipes.

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Cook Corn for a Crowd in a Cooler If you want to cook corn for the masses, Bon Appetit suggests a dead simple, ingenious method: "cooler corn." Basically, fill a large, clean cooler with loads of corn on the cob and pour two kettles-full of boiling water over the corn, then close the top. 30 minutes later, your corn will be perfectly cooked. Campers and other outdoorsy people probably already know this trick, but the rest of now have a new, neater way to make lots of corn for company.

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