February 05, 2015
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.