My kids love to shuck corn, just like me when I was little. That is the easy part of cooking a couple dozen ears. Bringing a large pot of water to a boil and trying to get the ears cooked right in time to serve a crowd gets the kitchen hot and I worry about overcooking those juicy kernels. There is a trick however that can be used at your next bbq, camping or even potluck. All you need is an igloo or ice chest.
I prefer the igloo as it is easier to carry and drain, but it is up to you which you prefer. Start by totally cleaning your igloo. Place the shucked corn in the igloo, standing upright. Bring a large pot of water to a roiling boil. Place the igloo in your sink, just in case you spill some of the hot water. If doing this while camping, I place the igloo on the grass as it absorbs the water faster than on the packed earth the picnic tables are usually set on. Pour the hot water into the igloo and immediately close the lid tight. You need enough water to completely cover all the corn.
If taking the corn to a potluck, it will be ready when you arrive. Leave the water in the igloo until it is time to serve. Do not drain all the water at once. Only enough so that the corn can be easily removed with tongs. By leaving the extra water in the igloo, you keep the remaining corn hot until it is used. I place a pot under the spout to catch the water as I drain it. I also tie the tongs to the handle on the lid so they don’t get lost.
If you are of the mind to add butter to the water when you pour it in, it will settle onto the corn as you drain out the water. Let me know how it goes!