Real Recipes From Real Home Cooks ®

jeanne's cooler corn

a recipe by
Jeanne Benavidez
Odessa, TX

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....

serves a crowd
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For jeanne's cooler corn

  • 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 (per large pot of water) (probably could use splenda)
  • 1/3 c
    salt (per large pot of water)

How To Make jeanne's cooler corn

  • 1
    In a large pot, add water, salt and sugar..... bring to a boil.
  • 2
    Be sure the inside of the cooler is clean; add the shucked ears.
  • 3
    Carefully pour boiling water over the corn and close the cooler lid. (DO NOT OPEN FOR AT LEAST 30 TO 40 MINUTES)
  • 4
    In 30-40 minutes, your corn will be perfectly cooked and will remain warm for a couple of hours.
  • 5
    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.