Crockpot Corn on the Cob

SERVES 8  |  ACTIVE TIME 5 Min  |  TOTAL TIME 2 Hours 5 Min

8 ears corn, shucked and trimmed to fit crockpot
4 tablespoons unsalted butter
salt and pepper to taste (I used about 1 teaspoon each)

Place each ear of corn in a piece of aluminum foil (about 12"). Add 1/2 tablespoon butter, salt and pepper to taste. You can smear the butter over the corn, but I usually just dollop it in there.

Fold aluminum foil by bringing 2 long edges of foil together. Fold them over until you reach the corn. Then, pull sides of foil up to center top. Place corn in the crockpot with the seam side up. I use a 6 quart crockpot.

Repeat until corn is all wrapped. (I can fit 8 trimmed pieces of corn in my crockpot).  Pour 1/2 cup water in the bottom of the crockpot.

Cook on high for 2 hours or low 4-5 hours.  Once corn is done cooking, reduce temperature to warm for up to 2 hours, until ready to serve. Add a splash more water if needed longer than that.

EQUIPMENT NEEDED: 6 Quart Slow Cooker

DONNA'S NOTES: You can mix butter, salt and pepper in a small mixing bowl and dollop about 1/2 tablespoon on each ear of corn.

You can use your favorite spice mixture to kick up the flavor. I sometimes add 1 teaspoon (to taste) cayenne pepper to the mixture. If you add spices, be sure to smear butter mixture on the corn or you will end up with a pile of spices on the corn when you open it.

If you are watching what you eat, brush lightly with coconut oil or extra virgin olive oil instead.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.