Cooler Corn

"Got this recipe from Taste of Home Magazine Aug/Sept 2012 issue. Great for a picnic or cookout for a crowd."
 
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Ready In:
1hr
Ingredients:
2
Yields:
48 corn on the cob
Serves:
24
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ingredients

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directions

  • 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.

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