Before you can ask "What the heck is cooler corn?"
A Coleman cooler is pulled from the garage, wiped clean, then filled with the shucked ears of corn.
Next, two full kettles- of boiling water are poured over the corn { enough to cover the corn }, close the lid, and thirty minutes- 2 hours, depending on how tender you want it to be, open the lid, and there you have it perfectly cooked corn on the cob! It will stay hot for hours if you don't immediately eat it all.
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