Corn On The Cob Cooler Style Recipes

JEANNE'S COOLER CORN

Steps:

• 1. In a large pot, add water, salt and sugar..... bring to a boil.
• 2. Be sure the inside of the cooler is clean; add the shucked ears.
• 3. Carefully pour boiling water over the corn and close the cooler lid. (DO NOT OPEN FOR AT LEAST 30 TO 40 MINUTES)
• 4. In 30-40 minutes, your corn will be perfectly cooked and will remain warm for a couple of hours.
• 5. The corn is perfect and really doesn't need anything, but you can butter it as you normally would. It is really sweet enough and salty enough without adding more.

COOLER CORN

Steps:

• Husk and clean all the corn. Place in the bottom of a squeaky-clean large insulated picnic cooler.
• Pour the boiling water over the corn (2 quarts of boiling water per dozen ears of corn). Close the lid and let set for 30 minutes.
• Drain the water out from the plug and keep the lid closed.
• This will keep the corn warm for about 2 hours.

COOLER CORN

Steps:

• 1. Wipe the inside of the cooler clean, then add the shucked ears. (Do not place the cooler on the edge of a counter top)
• 2. Next, Carefully pour two or three kettles-full of boiling water over the corn and close the cooler lid. (No peeking)
• 3. In about 30 minutes, your corn will be perfectly cooked and will remain at the perfect level of doneness for a couple of hours. Butter and salt your corn on the cob as you normally would.
• 4. * I recieved this from my Brother In law, Notsure where he or his wife had gotten it from, but I'm sure glad he shared! His original message said they cooked 2 doz.