Summer Camp: Cooler Corn

Since the Fourth of July falls on a Wednesday this year, it doesn’t leave a lot of time to prepare for a mid-week barbecue (especially if you have to work on the 3rd).

To save yourself some time, instead of boiling or grilling corn on the cob (a bbq must), try Bon Appetit‘s approach: cooler corn.

This method is super easy and only requires 3 things: a large cooler, water, and corn.

Start by filling a cooler with as many shucked ears as you like. Next, pour two kettles-full of boiling water over the corn and close the top. In 30 minutes, you’ll have tender, perfectly cooked corn. Serve with a pat of butter, or, my favorite way – with cotija cheese, lime juice and chili powder.

Happy 236th Birthday, America! You don’t look a day over 200 to me.


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