Prep 30 mins
Cook 30 mins
Got this recipe from Taste of Home Magazine Aug/Sept 2012 issue. Great for a picnic or cookout for a crowd.
- 4 dozen corn on the cob
- 2 gallons boiling water
- Husk and clean all the corn. Place in the bottom of a squeaky-clean large insulated picnic cooler.
- Pour the boiling water over the corn (2 quarts of boiling water per dozen ears of corn). Close the lid and let set for 30 minutes.
- Drain the water out from the plug and keep the lid closed.
- This will keep the corn warm for about 2 hours.