Ages ago I read about using a cooler to cook corn on the cob for a crowd. You put your shucked, cleaned corn in a clean cooler and pour in a big pot of boiling water. Put the lid on and leave it for 30 minutes and, in theory, you get perfectly cooked corn.
I filed the technique away mentally, but I always pulled out the big kettle and just boiled my corn on the stovetop.
Until last weekend.
My folks were here and I bought a dozen ears of sweet corn. I didn't want to hassle with boiling it in two batches, so I pulled out the cooler and tried out the cooler method.
I was a little skeptical, but I figured I could always finish it on the stove. So into the cooler went the corn and the boiling water. Thirty minutes later we had perfectly cooked sweet corn. As a bonus, the leftover ears stayed nice and hot for those who wanted seconds.
It was so easy that I vowed to never cook corn on the stove again. Even if I just have a couple of ears, I'll just use a smaller cooler.
Here's a recap of the technique:
Cooler Corn Shuck and desilk your corn on the cob. Place it in a clean cooler. Pour in a large pot of boiling water and close the lid. (I don't think the water even entirely covered all of my corn.) Wait 30 minutes and your corn will be perfectly done.