To shuck or not to shuck

So recently I went camping with my family. I’ve seen many people talking about cooler corn, so I wanted to give it a try.

In case you have never heard of cooler corn, your suppose to put corn on the cob in a cooler and dump boiling water in the cooler, covering the corn and then shut the lid for 20 minutes and then Wala! It’s done and ready to eat!

The first time we tried it, we shucked it before placing in the cooler.

The second time we left the shucks on and peeled later.

Both ways were okay. They both cooked just fine. Shucking first: It tasted fine.  It took the hassle of shucking it when it was hot and wet. And a whole lot quicker when your cooking for a lot of people.

Leaving the shucks on: The kids said they liked it better. However it was a pain when trying to make the kids’ plates fast.

So here’s our review: Both ways worked fine. This was a great way to make a large amount of corn and not tie up the fire or the grill and still have a great taste.

Finish off with spray butter and salt! Easy enough for the little ones to do themselves!

Tip: Don’t leave the leftovers sitting in a cooler full of water for more than 30 minutes, or it will get water-logged.