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Title: The Best Way to Cook Corn on the Cob for a Crowd?
Source: email
URL Source: [None]
Published: Oct 19, 2011
Author: unknown
Post Date: 2011-10-19 22:40:26 by Critter
Keywords: None
Views: 277
Comments: 13

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 heck 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.


Poster Comment:

Got this in an email. Pretty good idea.

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#4. To: Critter (#0) (Edited)

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Eric Stratton  posted on  2011-10-20   10:39:09 ET  Reply   Untrace   Trace   Private Reply  


#5. To: Eric Stratton (#4)

Anyone ever tried throwing a bunch of corn into a turkey fryer?

... w/ the husks and everything on it that is.

What, you like to cook worms with your corn? LOL! Not that there would be a worm in every ear of course but if you don't shuck it you don't know which one(s) has/have the "extra protein." I have read that deep fried corn on the cob is good but of course they are talking about shucked and scrubbed, or at least I imagine that is what they meant.

James Deffenbach  posted on  2011-10-20   10:47:42 ET  Reply   Untrace   Trace   Private Reply  


#6. To: James Deffenbach (#5)

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Eric Stratton  posted on  2011-10-20   11:33:13 ET  Reply   Untrace   Trace   Private Reply  


#7. To: Eric Stratton (#6)

"Nothing harmful survives the deep-fryer."

Take a bucket of water to a restaurant deep fryer, the water not only will survive as it escapes as steam, to will signal to others to come running to clean up the body nearby with quite a boom.

Ferret  posted on  2011-10-20   11:44:56 ET  Reply   Untrace   Trace   Private Reply  


#8. To: Ferret (#7)

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Eric Stratton  posted on  2011-10-20   11:57:39 ET  Reply   Untrace   Trace   Private Reply  


#10. To: Eric Stratton (#8)

My first job in high School was busing at a Sizzler Family Steakhouse. They had had a guy take the fresh from the fryer grease outside in a bucket and spray a strong stream into it from a garden hose while I worked there.

He got his Darwin award, but didn't get the side of fries with it that would have been appropriate.

Ferret  posted on  2011-10-20   12:02:04 ET  Reply   Untrace   Trace   Private Reply  


#12. To: Ferret (#10)

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Eric Stratton  posted on  2011-10-20   12:08:18 ET  Reply   Untrace   Trace   Private Reply  


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