The Best Way to Cook Corn on the Cob for a Crowd?
It's Cooler Corn!
Am I the only person who hasn't heard of "cooler corn"?
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 hey 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.
"SKULL"
