Jeanne's Cooler Corn

Jeanne Benavidez


There are variations of this recipe out there. This is just my version. My family and friends love it. It is great for picnics, bar-b-ques and other get-togethers. The hardest thing is boiling the water....if you can do that, you can make some of the best corn on the cob you've ever tasted...... We love making it at the lake....

pinch tips: How to Shuck, Cook, and Cut Corn




a crowd


30 Min


30 Min


Stove Top


clean picnic cooler (ice chest)
cleaned and shucked corn on the cob (i did @ 2 dozen ears of corn)
large pot of boiling water (i use a large stock pot), enough to cover the corn
1/3 c
granulated sugar (probably could use splenda)
1/3 c
salt (per large pot of water)

Directions Step-By-Step

Be sure the inside of the cooler is clean; add the shucked ears.
Carefully pour boiling water over the corn and close the cooler lid. (DO NOT OPEN FOR AT LEAST 30 TO 40 MINUTES)
In 30-40 minutes, your corn will be perfectly cooked and will remain warm for a couple of hours.
The corn is perfect and really doesn’t need anything, but you can butter it as you normally would. It is really sweet enough and salty enough without adding more.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy