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Cooking corn in a cooler

The microwave is one of the most common cooking corn in a cooler appliances but there’s a really useful button you might not be using. When it comes to produce that is fresh, sweet, and tasty, it doesn’t get any better than sweet corn. And there are myriad ways to serve up the delectable vegetable.

While most people opt to boil corn, you can also microwave cobs. If you have a cooler, you can use it to make corn in bulk. Ben Phillips, a Michigan State University Extension vegetable specialist, has this tip for picking out the perfect corn: When you’re holding that ear of corn, the tip has to feel “stubby, not pointy,” which means “all the kernels to the end have filled out. Leave the corn in the husk but remove as much of the silk as you can. I use scissors to trim it away. Place the corn on a microwave-safe plate or dish.

Microwave on high for about 3 minute, depending on the size of the ear. The corn will be hot so use oven mitts or a towel to remove it from the microwave. Holding the silk end, squeeze or twist the husk so the ear of corn slips out. The silk stays in the husk. Clean your cooler, making sure you wash and rinse it out well. Make sure you have a lid.

Shuck the corn and place it in the cooler. You can line them up in a single or double row — depending on the size of your cooler. Boil some water — enough to completely cover the ears by an inch or more. Let sit at least 30-45 minutes or until the corn is cooked.

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