Cooler Corn does not ruin your cooler as the cooler is just an insulated container and can keep foods hot or cold.
To make cooler corn.
You just start by shucking all the corn you need.
You can make as few as two ears, or as many as sixty; the upper limit is really only constrained by what your cooler can fit.
Lay all those ears in the bottom of your cooler.
And then boil water. A LOT of water.
You might need to use all the burners on the stove, but that’s fine because they’ll be freed up for other uses shortly.
Pour the boiling water over the corn, making sure the ears are all covered.
Then close the lid to the cooler.
That’s it! Come back in 30 minutes to perfectly cooked corn.
One of the nicest things about this method is that you really can’t overcook the corn since it’s not sitting in continuously boiling water.
You can leave the corn in there for quite a while after it’s done cooking to keep the ears warm.
Since the temperature naturally drops over time, the corn doesn’t get mushy.
You can also drop some salt and a couple of sticks of butter in the cooler with the boiling water, but it's preferable to just leave it to the person eating it to season their corn the way they like.