By Diane Riehm
Extra Thoughts: You can add the butter and salt right into the cooler with the boiling water, this way it’s already salted and buttered when it’s time to eat!
Meal Prep: Do not fill your cooler more that 3/4 full of corn. Make sure to corn is covered with boiling water.
Ingredients:
Clean picnic cooler
1-2 dozen ears of corn (depending on cooler size), cleaned and husks removed
Stock pot of boiling water (enough to cover the corn)
Butter to taste
Salt to taste
1. Wipe the inside of the cooler clean. Then fill the cooler 3/4 of the way with the ears of corn. (Do not place the cooler on the edge of a countertop)
2. Next, Carefully pour stock pot of boiling water until it just covers the corn and close the cooler lid. (Do not lift the lid until corn is cooked)
3. In about 30 minutes, your corn will be perfectly cooked and will remain at the perfectly done level for up to 4 hours. Butter and salt to your taste.