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Cooler Corn for a Crowd




Source of Recipe


Mimi


Recipe Introduction


Gotta love the simple genius of this method for cooking loads of corn on the cob perfectly! Great for large barbecues and doesn't heat up the house during our long, hot Florida summers! :)


List of Ingredients




Corn on the cob (Husks & silk removed)
2 kettles of boiling water
Salt to taste
Parmesan or Romano Cheese (grated)


Recipe



Clean cooler well, then fill with the shucked ears. Next, two kettles-full of boiling water are poured over the corn. Close cover. Keep closed and do NOT open for at least 30 minutes!! Remove ears as needed and close cover quickly. Coat corn with butter. Sprinkle with salt and Parmesan Cheese. The corn will remain at the perfect level of doneness for a couple of hours.