Cooler-Steamed Corn
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This cooler-steamed corn offers a clever and foolproof way to achieve perfectly tender kernels with a subtle smoky finish. By brining the corn in its husk before grilling, you ensure the vegetable stays incredibly juicy while the high heat of the grill lightly caramelises the outer layers. It is a fantastic vegan side dish for summer gatherings, providing a hands-off finishing technique that frees up grill space for other ingredients.
Ideal for garden parties and barbecues, this method allows the corn to stay piping hot for several hours in an insulated cooler. This makes it a brilliant make-ahead option for large groups, ensuring every guest enjoys a warm, sweet cob. Serve it simply on its own to appreciate the natural flavours, or perhaps with a rub of chilli and lime for a zesty kick.
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Ingredients for Cooler-Steamed Corn
90ml Diamond Crystal or 3 tablespoons plus 1 1/4 teaspoons Morton kosher salt
6 ears of corn, in husk
How to make Cooler-Steamed Corn
Back to contentsCombine salt and 2.8L 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.
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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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