Shuckin' The Corn

If you need to prepare corn-on-the-cob for a crowd, here's a nifty way to do it, it's called "cooler corn!"

Photo courtesy of Scott DeSimon

 

Haul your cooler out; hey it's not too late for corn-on-the-cob!  

Clean the cooler out and, add a bunch of shucked ears.

Pour two kettles full of boiling water of the corn, and close the cooler.

30 minutes later, you've got a cooler full of perfectly cooked corn!  Keep the lid closed and it should keep to the right level of doneness for a couple of hours.

Great idea for camping or a barbeque!

Now, for those who prefer to stay indoors this time of the year, I found this neat demonstration of how to easily shuck an ear of corn.

Below is the musical version of Shuckin' The Corn.

Just some food and music for thought.