Jeannes Cooler Corn Recipes

COOLER CORN

Cooler Corn image

Got this recipe from Taste of Home Magazine Aug/Sept 2012 issue. Great for a picnic or cookout for a crowd.

Provided by retiree09

Categories Corn

Time 1h

Yield 48 corn on the cob, 24 serving(s)

Number Of Ingredients 2

Ingredients

4 dozen corn on the cob
2 gallons boiling water

Steps:

Husk and clean all the corn. Place in the bottom of a squeaky-clean large insulated picnic cooler.
Pour the boiling water over the corn (2 quarts of boiling water per dozen ears of corn). Close the lid and let set for 30 minutes.
Drain the water out from the plug and keep the lid closed.
This will keep the corn warm for about 2 hours.

Nutrition Facts : Sodium 9.5

FRESH CORN CHOWDER

Fresh Corn Chowder image

A corn chowder recipe as good or better than any restaurant's. It's thick, creamy, and delicious!

Provided by Learningtocook

Categories Corn Chowder

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

4 ears fresh corn, in the husks
4 slices bacon, diced
1 tablespoon diced onion
1 tablespoon chopped garlic
4 cups chicken stock
2 medium Yukon Gold potatoes, peeled and diced
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups heavy cream
1 cup shredded cooked chicken
coarse salt and ground black pepper to taste
1 dash hot sauce, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs.
While the corn is roasting, dice 1/2 the bacon slices. Heat a skillet over medium-high heat and saute bacon until evenly browned, 5 to 7 minutes. Drain on paper towels and reserve 1 tablespoon of the fat.
Add onion and garlic to the pan; saute until transparent, but not brown, about 5 minutes. Add roasted corn kernels, chicken stock, and potatoes; bring to a simmer.
Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour and stir until the mixture becomes smooth and light golden brown, 3 to 4 minutes. Let cool.
Add the cooled flour mixture to the simmering stock, mixing with a whisk. Simmer, stirring often to keep from sticking to the bottom of the pan, until potatoes are tender, 30 to 40 minutes. Add cream and cooked chicken; simmer for 10 minutes.
Season chowder with salt, pepper, and hot sauce. Ladle into bowls and top with bacon.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 27.6 g, Cholesterol 122.7 mg, Fat 37.3 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 22 g, Sodium 1101.6 mg, Sugar 2.9 g

JAMIE'S SWEET AND EASY CORN ON THE COB

Jamie's Sweet and Easy Corn on the Cob image

My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!

Provided by heatherjane

Categories Side Dish Vegetables Corn

Time 15m

Yield 6

Number Of Ingredients 3

Ingredients

2 tablespoons white sugar
1 tablespoon lemon juice
6 ears corn on the cob, husks and silk removed

Steps:

Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g

COOLER-STEAMED CORN

Cooler-Steamed Corn image

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.

Provided by Brad Leone

Categories Bon Appétit Side Vegetable Grill/Barbecue Steam Grill Corn Summer Vegetarian Vegan Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free Kid-Friendly

Yield 4-6 servings

Number Of Ingredients 2

Ingredients

6 Tbsp. Diamond Crystal or 3 Tbsp. plus 1¼ tsp. Morton kosher salt
6 ears of corn, in husk

Steps:

Combine salt and 3 quarts water in a large pot; stir until salt is dissolved. Add corn; let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
Prepare a grill for high heat. Drain corn and grill until husks are lightly charred all over, about 15 minutes. Wrap in a clean towel and place in a cooler. Let steam at least 15 minutes and up to 3 hours.

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