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Epicurious

Cooler-Steamed Corn

pile of grilled corn on the cob with charred husks
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.  

  

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Recipe information

  • Yield

    4–6 servings

Ingredients

6 Tbsp. Diamond Crystal or 3 Tbsp. plus 1¼ tsp. Morton kosher salt
6 ears of corn, in husk

Preparation

  1. Step 1

    Combine salt and 3 quarts water in a large pot; stir until salt is dissolved. Add corn; let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.

    Step 2

    Prepare a grill for high heat. Drain corn and grill until husks are lightly charred all over, about 15 minutes. Wrap in a clean towel and place in a cooler. Let steam at least 15 minutes and up to 3 hours.

TagsAmericanCornVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyGrillingMemorial DaySummerBon Appétit

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