Cooler Corn was news to me when this was sent to me by our friends, Mike and Carol, who are masterful at throwing backyard cookouts. This appears to be the perfect solution to cooking corn outdoors or for a large crowd. The picture is relatively self explanatory but here are a few tips that might make the process even easier.
Thoroughly clean a medium to large size cooler. Place 8 to 12 ears of shucked corn in the cooler. Pour 2 kettles of boiling water over the corn; tightly close the cooler lid. Let the corn cook/steam in the hot water for 30 minutes. Presto! You have perfectly cooked corn for a crowd that will stay hot in the cooler for several hours without overcooking. Someone pass the butter!
Yield: 8 to 12 servings.