If you like to camp, you’ve probably made cooler corn on the cob before. If you haven’t, you are going to learn how to make this simple recipe – right now.
Yield: 10-20 ears of corn
Total time: 20-30 minutes
- Shuck the number of ears you want to cook and place in a clean cooler.
- Bring two pots of water (2 quarts per dozen) to a boil and pour over the ears.
- Place the lid on the cooler.
- In 30 minutes, you have perfectly cooked corn. Drain cooler and keep the lid closed. The corn will stay warm for about 2 hours.
I know fresh corn is only available here in Wisconsin for 4 to 6 weeks at the end of summer. That's it. I envy those who can eat it all year. So good and brings back so many memories.
For more hunting and camping recipes, visit MissHomemade.com.