Corn on the cob .. In a cooler?
So toying w the idea ( so fabulously suggested to me on CH) of making corn on the cob for a BBQ.
If I per cook it and seal up in a cooler w foil will it hold up? Not get dry or mushy? Anyone w experience on holding cobs over?!
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I'm not sure how many ears we're talking about, but couldn't you just put it on the grill at the BBQ? Or steam it on their stove? I think cooking it ahead of time and wrapping it up will make for corn mush. Baking for 15-20 mins? Also doesn't sound appealing. If you can't cook it at the BBQ house, then I would do similar to what ThanksVille suggests but cook it, cool rapidly, cut off of the cob and serve cold and seasoned with lime juice, butter, etc.
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Saw your other post with a response suggesting no one in their right mind would serve cold, previously cooked corn on the cob. Guess that explains a lot about me but have to admit one of my favorite leftovers are grilled ears of corn from a previous dinner, just a squeeze of fresh lime and it's heaven redux. Actually, if you will have access to a grille, consider taking along corn that you precook by boiling for just 4 minutes......allow to cool off. Wrap or package once they reach room temperature then just 3 or 4 minutes on a hot fire to smoke and blacken a few kernels, hit them with fresh lime juice and serve immediately. Butter, salt, crema, etc are all just gilding the lily.
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