Cooler Corn
Over the weekend I was educated to the simple genius of this method for cooking loads of corn on the cob perfectly.
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.
30 minutes later open it, the corn was perfectly cooked.
I'm told that the corn will remain at the perfect level of doneness for a couple of hours in the cooler.
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 mess than grilling.
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