When cooking copious amounts of corn on the cob in a pot, you need several very large pots and all the steam and heat and steam that’s generated can cause the kitchen to become a sweat lodge. 

When you must cook for a crowd, your stovetop becomes prime real estate and you need the various burners for other things.  

I’ve cooked as many as fifty ears at once by using a cooler.  Just peel the ears, drop them into a cooler and cover them with boiling water. Close the lid and let them sit for about 30-45 minutes. And voila! 

A pair of tongs and the task is done. It also helps keep the corn warm while in the cooler.