Tuesday, July 31, 2012

Recipe: Cooler Corn

I discovered something  amazing this week. My in laws frequently have large family dinners. Around one a month, however we have had 4 in the last two weeks. On Sunday we had another dinner and I was told that I was in charge of corn for 35 people.  What??? That would be a ton of work, plus I would have to figure out a way to keep it warm  and to transport it from my house to the farm. 

A few nights before, B's Aunt P brought me a recipe from heaven. Ok, not really, but it really did save the day. I'm not sure what magazine she got it from, but here is the recipe.

1. Shuck corn and place in a clean cooler.
2. Pour boiling water over the top of the corn (about 2 quarts per dozen); close the cooler and let sit for 30 minutes. 
3. Drain cooler and keep lid closed. The corn will stay warm with a just-right texture for about 2 hours.


At first I was a little apprehensive, but it ended up FANTASTIC and honestly it really was the right texture. I recommend this for anyone who is cooking for a large group.

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