Cooler Steamed Corn Recipes

Steps:

• Combine salt and 3 quarts water in a large pot; stir until salt is dissolved. Add corn; let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
• Prepare a grill for high heat. 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.

Steps:

• 1. Wipe the inside of the cooler clean, then add the shucked ears. (Do not place the cooler on the edge of a counter top)
• 2. Next, Carefully pour two or three kettles-full of boiling water over the corn and close the cooler lid. (No peeking)
• 3. In about 30 minutes, your corn will be perfectly cooked and will remain at the perfect level of doneness for a couple of hours. Butter and salt your corn on the cob as you normally would.
• 4. * I recieved this from my Brother In law, Notsure where he or his wife had gotten it from, but I'm sure glad he shared! His original message said they cooked 2 doz.

Steps:

• Shuck corn and place in a clean cooler Pour boiling water over the top of the corn (about 2 qt per dozen); close the cooler and let sit for 30 mins Drain coller and keep lid closed. The corn will stay warm with a just-right texture for about 2 hours

Steps:

• Heat oven to 400°F. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes.
• Meanwhile, in small bowl, mix parsley, butter and seasoned salt.
• Drain water from corn. Pour butter mixture over corn. Turn corn to coat with butter mixture before serving.

Steps:

• 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.

Steps:

• Husk corn. Set aside.
• Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
• Place large plate or steamer in bottom of pan.
• Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
• Put the cover on, and bring water to a boil.
• Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
• Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
• Remove corn from pot with tongs, and put on a serving plate.
• Cover with aluminum foil, until ready to eat.
• Serve with lots of butter and sprinkle with salt, to taste.