Easy Cooler Corn

A small blue six-pack cooler with four ears of corn in it being filled with boiling water.

Free up some cooking equipment and fuel by making cooler corn, with the same great taste and less effort than traditional cooking methods. You only need two ingredients for this recipe: fresh corn and boiling water. 

There have been many references to cooler corn and it is often for massive amounts to feed the whole neighborhood. However, the theory is sound and can work for a small family or group. This is particularly true on a camping trip where you may have only brought limited cooking gear.

Once the corn is cooked you can serve it any way you wish. Typically it is finished off on a grill or over the fire to give it some color and flavor. There is a wide range of toppings or you can go with the easy, but effective, butter only option.

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Four cobs of cooked corn sitting in a small blue cooler with yellow husks.
Once cooked, the fresh green husks turn to a bright yellow and are far easier to remove than before cooking.
Three cobs of corn cooking on a grill.
Once cooked in the cooler the corn can be finished on a grill or over a campfire to add some extra flavor.
A small blue six-pack cooler with four ears of corn in it being filled with boiling water.
Using a small six-pack cooler you can cook corn for your family, freeing up equipment for other parts of the meal.

Easy Cooler Corn Recipe

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A small blue six-pack cooler with four ears of corn in it being filled with boiling water.
Free up some cooking equipment and fuel by making Cooler Corn, with the same great taste and less effort than traditional cooking methods.
Preparation 5 minutes
Cook 30 minutes
Ready in 35 minutes
Servings 4 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodSimmer
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Ingredients

  • 4 ears fresh corn
  • 8 cups boiling water

Equipment

  • small 6-pack cooler

Directions

  • Clean the cooler with hot water and dish soap.
    Tip: Although coolers can get dirty, don’t wash them with bleach or other chemicals immediately before using otherwise it will contaminate the corn.
  • Add the ears of corn to the cooler.
  • Fill the cooler with the boiling water; depending on the size of your cooler and the corn you may need a little more or a little less.
    Tip: Make sure the cooler is in the spot you plan to leave it for the whole cooking process (remembering you will need to empty the hot water off afterward). It is not a good idea to be carrying around a heavy cooler full of boiling water.
  • Put the lid down and leave the corn to cook in the hot water for 30 minutes.
  • After 30 minutes remove the corn from the cooler and pull back or remove the husks. Finish the corn on a barbecue or grill to add a little color and flavor.

Nutritional Information

Sodium: 37mgCalcium: 16mgVitamin C: 6mgVitamin A: 168IUSugar: 6gFiber: 2gPotassium: 243mgCalories: 77kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 3gCarbohydrates: 17gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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