member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Donna      

Recipe Categories:

    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.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |