Your Cold Cooler Warm Picnic Cooked Corn Recipes

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:

• Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
• Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
• While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
• Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.

Steps:

• 1. Put the corn in the cooler. Add the boiling water. Immediately close the lid. Open lid,after required time, it will be perfectly cooked! No peaking, so the water stays hot. Serve, cover, eat and enjoy.
• 2. Collen says..any cooler works, as long as it is has a tight fit. and you leep it closed as much as possible!... THANK YOU, for sharing No Peeking till done.!!
• 3. http://www.youtube.com/watch?v=YnBF6bv4Oe4&feature=email A GREAT WAY TO GET RID OF THE SILKS! THANK YOU for sharing.......

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:

• 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. In a large pot, add water, salt and sugar..... bring to a boil.
• 2. Be sure the inside of the cooler is clean; add the shucked ears.
• 3. Carefully pour boiling water over the corn and close the cooler lid. (DO NOT OPEN FOR AT LEAST 30 TO 40 MINUTES)
• 4. In 30-40 minutes, your corn will be perfectly cooked and will remain warm for a couple of hours.
• 5. The corn is perfect and really doesn't need anything, but you can butter it as you normally would. It is really sweet enough and salty enough without adding more.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.
• In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.
• Bake in preheated oven for 35 minutes.