Easy Fresh Sweet Corn
Prep: 5 minutes Cook: 40 minutes
I just returned from a trip to Michigan with my daughter, Heather, and my grandsons, Jaysen, Ben and Ryan. We always do a lot of cooking while we are at my sister, Carol's, house and this year I learned a nifty trick for cooking lots of fresh sweet corn with no fuss at all. This is perfect for use during the summer months while there is sweet corn in abundance and you'd like to keep cooking to a minimum! You just need a medium sized clean cooler, some boiling water and the corn, of course.
- fresh corn on the cob, in husks
Clean the ears of sweet corn and break or cut in half. Place in a clean cooler. Pour boiling water over the corn ears to cover them completely, close the lid to the cooler, and let rest for 30 minutes. That's it!! The corn is perfectly done with hardly any effort at all, and the best part is that it will stay fresh and hot in the covered cooler for up to 2 1/2 hours so you can eat it when you're ready and then leave it hot and ready for a quick snack later.
Great for large gatherings!