An insulated cooler can be used to cook large batches of corn by pouring boiling water over shucked ears and sealing the lid so steam and heat cook the corn. Boil roughly two quarts of water for every 12 ears, add butter, salt, or spices in the cooler if desired, close the lid tightly, and allow about 30 minutes for the corn to finish. Keep the lid closed while the corn cooks to retain steam. After cooking, drain the water and keep the corn inside the cooler until serving. Most modern coolers' plastics minimize BPA leaching when exposed to boiling water.
Most home cooks do not have pots large enough to boil a dozen-plus ears of corn - and grilling them takes a lot of time, too. That's when cooler corn comes to the rescue. Just as an insulated cooler keeps ice frozen and drinks cold, it can also trap the heat of boiling water to cook corn on the cob.
Shuck the corn and, depending on the size of the cooler, break each ear in half. Boil two quarts of water for every 12 ears of corn you plan to cook. Add the prepared corn and boiling water to the cooler, along with butter, salt, or spices if desired. Close the lid tightly, and the corn should be ready in about 30 minutes.
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