Cooler Corn

This is the easiest, best make-ahead method ever for cooking up to 200 ears of perfectly done corn, keeping them hot and tender-crisp for up to three hours.

INGREDIENTS

  • 6-200 ears of corn

  • 2 quart boiling water per dozen ears of corn

  • Butter and salt to taste

PROCEDURE

  1. Husk and clean the corn. Place evenly in the bottom of a clean cooler (or coolers). Don’t fill more than ¾ full to keep enough room for the water to effectively cook the corn.

  2. Pour the boiling water over the corn, adding more as necessary to cover.

  3. Close the lid and let set for 30 minutes or up to 3 hours. (Don’t open the lid until ready to serve.) Since the temperature naturally drops over time, the corn doesn’t get mushy and will remain a perfect level of doneness.

  4. Add butter and salt to the cooler with the water or serve separately.

  5. Click here for cooler corn for a crowd instructions.

RecipesSusan JohnsonComment