By Scott DeSimon for Bon Appetit
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 I was blindsided by the simple genius of this method for cooking loads of corn on the cob.
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!" A Coleman cooler appears from the garage, is wiped clean, and filled with shucked ears. Next, two kettles of boiling water are poured over the corn and the top is closed.
When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked.
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