[Spridgets] Cooler Corn

[Allen Hefner]

Just make sure your cooler will withstand the heat.  I bet most of the new
Chinese coolers are not designed for 200 degree water and the liner will
start rippling.  That's why they call them "coolers."

 Allen Hefner
Norristown, PA

*Current:*
2006 Chebbie
*Former:*
1963 Sunbeam Alpine Series III
1967 Triumph TR4A IRS
1964 VW Type I
1967 VW Type II
1967 Rover 2000TC
1977 MG Midget

On Fri, Oct 21, 2011 at 10:55 AM, HomeHandy <homehandy at sbcglobal.net> wrote:

> Thatb s a much easier way to do a lot of corn than I have been using. I
> grill the corn in the shucks for about 20 min, then wrap each ear separately
> in a sheet of newspaper and place it in the "cooler/warmer". Just before
> your ready to eat, unwrap and remove the shucks and silks. Corn is really
> good this way.  BUT, Cooler Corn sounds like much less trouble. I will have
> to try it next year.
> Jeff
>
> -----Original Message----- From: WFO Herb
> Sent: Friday, October 21, 2011 1:15 AM
> To: Spridgeteers
> Subject: [Spridgets] Cooler Corn
>
>     *The Best Way to Cook Corn on the Cob for a Crowd?*
>
>
>
> It's Cooler Corn!
>
>
>
> [image: Description: cooler-corn.jpg]
>
>
> Am I the only person who hasn't heard of "cooler corn"?
>
> As an obsessive food nerd, you'd expect that I would have at least heard of
> it, but over the weekend I was blind-sided by the simple genius of this
> method for cooking loads of corn on the cob perfectly.
>
> I was hepped to it while visiting my family in Georgia . Short story: We
> like corn on the cob. And with eight adults at the table, that means a
> couple of dozen ears. We would have used the lobster pot to cook them all,
> but the lobster pot was busy steaming lobster.
>
>
>
> Then my sister, a capable Georgia cook with years of camping experience,
> says "let's do cooler corn!" Before I can ask "what the hell is cooler
> corn?" a Coleman cooler appears from the garage, is wiped clean, then
> filled
> with the shucked ears. Next, two kettles-full of boiling water are poured
> over the corn and the top closed.
>
> Then nothing.
>
> When we sat down to dinner 30 minutes later and opened it, the corn was
> perfectly cooked. My mind was blown. And I'm told that the corn will remain
> at the perfect level of doneness for a couple of hours.
>
> Turns out, Cooler Corn is pretty well known among the outdoorsy set  But
> for
> those of us who avoid tents as  much as possible, it's perfect for large
> barbecues and way less of mess than grilling. In fact, I may even buy
> another cooler just so I'm ready for next summer. Now that I'm in the know.