When Slough-house corn shows up at my local supermarket, it’s time to indulge in one of my all time favorite summer sides; Corn-on-the-cob. Slough-house is a small farming community here in Northern California and they just so happen to grow some of most naturally sweet, delicious corn on the planet! My mouth is watering just thinking about it!
Cooking corn on the stove is not a problem when you are at home and only feeding a few people. Bringing fresh corn-on-the-cob to a picnic or barbecue presents a few challenges. You may not have a stove at your disposal to cook it up. Grilling it is always an option but you may have to compete for grill space with the hot dogs, hamburgers, chicken or steaks. And let’s face it, grilling corn is delicious but it hogs up a lot of real estate on the barbecue grill.
I remember running across this easy method for cooking corn-on-the-cob several years ago. It was probably during the cold dark winter months when fresh corn wasn’t available. So I tucked it away in my memory to try it when Slough-house corn showed up at the supermarket.
When we were invited to a 4th of July cookout, I was asked to bring along a side dish. I looked at the sign up sheet, many were already bringing a variety of salads so I wanted to contribute something a little different. Then I found corn on sale, 4 ears for a $1.00; I knew immediately what I was going to bring along.
There are only 2 ingredients needed to make cooler corn, ears of corn and boiling water. Ok, 4 ingredients if you count the butter and salt for seasoning. To make cooler corn-on-the-cob, start by cleaning a small cooler. Since we are literally “cooking” the corn inside the cooler, you want to make sure it’s really clean on the inside. A big thank you to my sweetie for scrubbing out our cooler for me while I prepared the corn.
Bring a large pot of water to a rolling boil over high heat.
While you are waiting for the water to come to boil, it’s time to shuck the corn.
You can leave the cobs whole or you can break them in half.
Place the corn cobs in your clean cooler.
Once the water comes to a boil, pour it into the cooler. Make sure you add enough water to completely cover the con cobs.
Pop the lid onto the cooler and let corn sit in the hot water for about 45 minutes to an hour. Corn is ready to serve after about an hour and will stay nice and hot and ready to eat for several hours.
TIP: Be sure to bring along tongs to fish out the corn cobs from the hot water.
Serve with some butter and salt and you have an utterly delicious, easy to make, healthy, naturally sweet summertime favorite side, for just pennies per serving.
The next time you are asked to bring a side to a barbecue or plan to have a summertime picnic, try this easy method for cooking corn-on-the-cob on the go. I cooked up the corn as we drove to the 4th of July barbecue. Are you impressed with my multi-tasking skills? Driving and cooking corn-on-the-cob all at the same time? I know, right? LOL!!!
The beauty of cooler corn is that the cobs can hang out in the cooler for several hours and will stay hot and ready to serve all day long. No more cold, dried out, shriveled up, flies buzzing around the corn sitting on the table in the hot sun! Just pop open the cooler lid and grab a nice hot cob all afternoon long. Go ahead, have seconds, or thirds…yes, it’s that darn good!!!
Did you happen to come home with any leftovers? Don’t let it go to waste. Use a sharp knife to cut the kernels off the cobs.
Use the corn to make this Crazy Good, Quick & Easy, Made From Scratch, Creamed Corn and serve it with dinner the next day. Creamy and delectably delicious!
Looking for the absolute easiest summertime meal that you can serve up with almost no effort what-so-ever? Try these crazy good Fall Off The Bone, Tender, Slow Cooker, Barbecue Ribs. Toss the ribs in the slow cooker, pop a few potatoes in the oven to make baked potatoes, and boil some water to make cooler corn. Bada-bing, bada-boom, a gourmet summertime meal with about 5 minutes worth of effort. Because, let’s be honest, who wants to spend a hot afternoon in the kitchen cooking a big dinner? Let’s enjoy summer swimming and being outside and let dinner take care of itself.
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What a brilliant idea! Oh boy, I have eaten many cobs of corn from Sloughouse! Best corn in the whole wide world! Thanks for sharing.
It’s such an easy method and cooks corn perfectly. No overcooked chewy corn, just crisp tender and delicious! It’s great when camping too!