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Corn on the cob .. In a cooler?

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Cabbagesoup Aug 26, 2012 03:35 PM

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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  1. c
    Cabbagesoup RE: Cabbagesoup Aug 26, 2012 03:54 PM

    Ok looking around at ideas here on CH.
    Thinking is I portion each ear , season w butter , salt , pepper. Wrap in foil , bake at 350' for 15-20 mins. Transfer hot ears to cooler. Should be good to go?
    Improvements?

    1. t
      ThanksVille RE: Cabbagesoup Aug 26, 2012 05:04 PM

      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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      1. re: ThanksVille
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        Cabbagesoup RE: ThanksVille Aug 26, 2012 05:09 PM

        I agree! I think keeping them wrapped warm in a cooler w lime ect on the side they will be Delish. So fresh and yummy right now here in the Northwest. Nice change up from chips and the usuals!

      2. Terrie H. RE: Cabbagesoup Aug 27, 2012 08:39 AM

        Why not give it a test run at home before the big BBQ?

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          gourmanda RE: Cabbagesoup Aug 27, 2012 08:50 AM

          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.

          1. Davwud RE: Cabbagesoup Aug 27, 2012 08:56 AM

            Not idea but a solid solution given certain constraints.

            DT

            1. c
              Cabbagesoup RE: Cabbagesoup Aug 27, 2012 07:00 PM

              Our BBQ is at a clubhouse/business w no oven.
              Grill space is limited.
              Considering all options and having no experience w anything other then fresh cooked cobs. I am going to go w a nice fresh corn salad.
              :)

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