C³ ~ Corn on the Cob in a Cooler

A friend sent me this recipe and I tried it that very same evening!

It was so easy and worked like a charm...

When cooking for a crowd it's the only way I'll do it... from this day forward.

Pre-Party Prep

• Shuck and clean corn (or purchase the pre-shucked variety).
• Place the corn in the bottom of a cooler that seals with a tight lid.
  (I'm not sure a Styrofoam cheapie would do the trick in this case...
  It's the insulated quality of a real deal igloo-type cooler that makes this work.)
• Boil enough water in a large pot to cover the corn in the bottom of the cooler (a couple of gallons).
• Pour water over the corn (CAREFUL Peeps!  I'm not kidding... the water is boiling for a reason... it is VERY hot.)
• Close the lid and set the timer for 30 minutes.
• In the meantime... set out all the fixins.
• Butter (of course)
• Salt and Pepper
• Gourmet Salt (Black Sea Salt anyone??)
• Fresh Grated Parmesan Cheese (ooh la la)
• Chili Powder and Lime (ole')
• Lemon Pepper
• Garlic Salt
• Cayenne (some like it hot!)
• Times Up!  What are you waiting for??  Open the lid, and chow down!

After-Party Makeover

Happily... I overestimated (just a little) the corny consumption of our crowd... so I sheared the leftover cobs and threw the extra corn in a Ziploc.  The next day the the golden kernels made another star appearance in a simple corn, hominy and black bean relish to accompany fajitas for the family. 
It was just as good in the re-run as it was in the premiere!

Three Cheers for the Ears!!