I love corn on the cob.
I love the steaming kernels, and the way butter melts over the cob. It tastes so good, so fresh.
What I despise is the corn that gets in between my teeth, it’s sooo not attractive. My kids hate it when I immediately tell them to floss right after dinner. My son told me, with a little irritation in his voice, that I say that each and every time. It’s my job, no? Irritate the kids – check!
At any rate, nothing says summer like sweet corn on the cob. And after you try this, you might never go back to cooking it any other way.
Recently, we had one of our favourite couples over for dinner and ate a delicious meal on our new deck (missed the post on how to build a deck out of old pallets? Check it out here). I made slow-cooked ribs and three kinds of salad, along with corn on the cob. It was a summer meal if there ever was one!
There are two major conveniences when cooking it using this method. One – it requires so little effort, start to finish, and two – the corn stays hot between helpings.
Another great thing about cooking it this way is that it doesn’t heat up the house. It also doesn’t require using the stove top (which is great when you’re already cooking other things). You can also cook in large batches.
The first step is to have a clean cooler. Wash it out with the garden hose and some biodegradable dish detergent and rinse it out well. If you’ve recently used your cooler to keep meat cool, you’ll definitely want to clean it to reduce cross-contamination. It’s a good idea to wash your cooler out after each use anyway.
Shuck your corn. Pull everything off each ear and make sure to remove as much of the silk as possible.
Lay the ears in your clean cooler, and add boiling water. Make sure your cooler is close by, it’s safer to move the corn than the hot water.
When the water is boiling, pour it over the ears, being careful not to splash it on yourself or anyone nearby. We don’t want anyone ending up in the hospital with burns! You want to add enough water to make the ears float. We used three kettles of boiling water.
Once the water has been added, close the cooler lid, and wait 25-30 minutes. It’s a good idea to plan ahead to make sure it’s ready when the rest of your meal is cooked.
Voila! The corn will be cooked to perfection. Let your guests help themselves by offering tongs, and of course, offer butter and S&P. Want to spice things up? Try sprinkling some Cajun spice on your corn for a little extra heat!
There you have it. Perfect corn for a crowd!