Corn on the cob is a delicious treat but the preparation can leave a little to be desired. For a side dish, corn requires a lot of TLC to get just right.

There are two traditional methods for cooking corn on the cob: in boiling water on the stovetop or on the grill itself.

The problems with the boiling water on the stovetop method are many.

First, the stove is generally not near the grill with the rest of the food cooking. Second, it's an inexact science trying to figure out exactly how long to boil them for. Third, the spillage and cleaning aspect of this method can be a bit much for something as simple as corn.

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The grill method usually works pretty good, but it can be tough to find space on the grill during a packed backyard BBQ. It's also a little difficult to estimate the best time to throw the corn on the grill to time it with the cooking of the meat.

Well friends I have stumbled upon the perfect solution to your earful of corn problems: Cooler Corn.

Simply find a Coleman cooler, make sure it's properly cleaned out, then dump however many shucked cobs you want into the cooler. Cover with two kettles of boiling water and close the lid for about 30 minutes.

After 30 minutes the corn will all be perfectly cooked and all you have to clean out is the inside of the cooler! If kept inside the cooler the corn can stay hot for up to two hours.

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