Who hasn’t heard of “cooler corn”? Yea, I confess. I never heard of it either. Turns out, Cooler Corn is pretty well known among the outdoorsy set. It’s perfect for large Retreat barbecues and way less of mess than grilling. Basically, a cooler appears, is filled with the shucked ears, then kettles-full of boiling water are poured over the corn and the top closed. 30 minutes later the corn is perfectly cooked.
Thanks to our friend Jerry Johnson at First Realty of LaGrange for passing this along. Check out Scott DeSimon’s full blog on bon appétit. Photograph by Scott DeSimon.
Ken Breland