Cooler-Steamed Corn

From the kitchen of Carly

Corn brined in salt water, then grilled until the husks char, finished in a cooler where residual heat steams it tender. The result: kernels that stay juicy and sweet for hours, perfect for feeding a crowd without scrambling.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 Tbsp. Diamond Crystal or 3 Tbsp. plus 1¼ tsp. Morton kosher salt
  • 16 ears of corn
  • 1in husk

Instructions

  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.

  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.