Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Husk and clean all the corn. Place in the bottom of a squeaky-clean large insulated picnic cooler.
  2. 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.
  3. Drain the water out from the plug and keep the lid closed.
  4. This will keep the corn warm for about 2 hours.