Cooler Corn

“Piece of Cake”

By Pat O’Keefe

Well summertime is upon us, a sure indication that our first crop of corn is ready at the farm stands spattered throughout the beautiful eastern end of Long Island.  I remember when I was little living in Nassau County and renting summer houses in Jamesport and Mattituck with my family.  In the 50’s the ride out east took quite a significant amount of time.  Once we got to the “DUCK” in Flanders our yearly summer ritual would start.  My dad would stop at every road-side farm stand politely asking only the “owner” when he expected his first crop of corn to be in.  Years later I realized where I developed my love of corn.  What wonderful summers we had!

Cooler Corn

A few years ago I read about an ingenious way of making corn for a crowd.  It is called “Cooler Corn!”  This method is a no fuss way to make delicious moist corn for a crown when you do not have the giant-sized pots required to cook the corn in the traditional way.

You husk as many ears of corn as necessary, lay them in layers in your cooler, pour hot water over them and close the top.  The corn does not have to be fully immersed just three-quarters the way up.  In 20-30 minutes, depending on the amount of corn you have, open the top and your corn is ready!

I will mention one precaution I take when using this method, I line the cooler with aluminum foil to prevent any problems with the boiling water and the plastic lining.

I have used this method for as many as 22 pieces of corn and as little as 6 in my small cooler.  Best part---the corn stays hot without becoming dry or overcooked.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!