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Instructions. Put the corn in its husk in the microwave. Microwave on High for 4 minutes. Allow to cool down slightly, then remove the husk. To remove the husk, cut off the very bottom of the corn, grab the husk by the top, pull and it will slide off.
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It's incredibly easy to do and requires minimal cleanup. Let's dive into the step-by-step process of cooking corn on the cob in a cooler. Shucking and Cleaning the Corn. The first step in cooking corn on the cob in a cooler is to shuck and clean the corn. Start by peeling back the husks of the corn, but be sure to leave them attached at the.
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Preheat the grill and prep the corn. Preheat your preferred grill to Medium heat (approximately 375-400 degrees F). Rip or cut off the large ball of silk from the top of the corn. Remove any loose pieces of the husk. Grill the corn. Place the corn still in the husks directly on the grill grates.
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Drain corn and grill until husks are lightly charred all over, about 15 minutes. Wrap in a clean towel and place in a cooler. Let steam at least 15 minutes and up to 3 hours.
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Boil about 10-14 quarts of water on the stovetop (varies based on cooler size and amount of corn). While the water is coming to a boil, shuck the corn and place in the cooler. We like our's split in half for ease in eating and smaller portions for littles. Once the water is boiling, pour it over the corn in the cooler until the corn is fully.
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Up to 3 hours before serving, and at least 1 hour, start water boiling. You'll need about 100 quarts of water (50 quarts per cooler) for two 150 quart coolers. Divide the cobs evenly between your coolers. Pour the boiling water into coolers with corn. Close cooler lid and don't open it for at least 30 minutes, or until time to serve.
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Drain corn and grill until husks are lightly charred all over, about 15 minutes. Wrap in a clean towel and place in a cooler. Let steam at least 15 minutes and up to 3 hours.
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Preparation. Line the bottom of a cooler with shucked ears of corn. Pour boiling water over corn, covering ears completely. Close lid of cooler, and let sit 30 minutes. Remove corn with tongs, and serve with butter and salt. Enjoy!
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Cooler Corn is an EASY way to make corn on the cob without any equipment other than a cooler. Cooler corn is great for large gatherings and if you have acces.
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Instructions. Clean the cooler with hot water and dish soap. Add the 4 cobs of corn to the cooler. Fill with the boiling water, depending on the size of the cooler and the corn. Put the lid down and leave the corn to cook in the hot water for 30 minutes. After 30 minutes remove the corn from the cooler and pull back or remove the husk.
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Place the soaked corn on the grill and cover it with the husks. Cook the corn for about 15-20 minutes, turning occasionally to ensure even cooking. The husks may char and blacken, but don't worry, it will only add to the delicious smoky flavor. Step 6: Enjoy the perfection. Remove the corn from the grill and let it cool for a few minutes.
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Shuck the corn and rinse thoroughly. Place the shucked corn inside the clean cooler ensuring there's enough space to close the lid tightly. Heat the water until it reaches a full boil. Pour the water into the cooler to fully cover all of the corn. Close the lid tightly and let the corn stand for 30 minutes.
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Make sure you have a lid. Shuck the corn and place it in the cooler. You can line them up in a single or double row — depending on the size of your cooler. Boil some water — enough to.
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directions. 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.
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Directions: Husk and clean all the corn. Place in the bottom of a very clean large insulated picnic cooler. Pour the boiling water over the corn. Close the lid and let set for 20 minutes. Drain the water out. Corn will keep warm for about an hour. Serve with lots of butter, salt and pepper or make some of my flavored butters like Cilantro Lime.
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Shuck all the corn and rinse thoroughly. Place the shucked corn inside the clean cooler. It doesn't matter how you put it in, as long as the water can cover it. Boil the water. You'll need about two quarts per 12 ears. Make sure the water is at a full boil before you pour it in. Add water to cover all pieces of corn.
