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!
It was just as good in the re-run as it was in the premiere!
Three Cheers for the Ears!!
