I don’t know why I never thought of this before. I admit I’ve tried Corn on the Cob on the grill, but you have to watch them carefully and I don’t like the grill or burn marks on the corn. When I make corn on the cob I want it to be sweet, tender, juicy kernels and I don’t want a lot of butter dripping off them. I just want a little butter flavor, but mostly corn. Not only is this Slow Cooker Corn on the Cob easy as 1, 2, 3 but you can also adapt it with different flavors in just seconds!
- Shuck and wash corn. The whole family got to help me with this part.
- Pull out a sheet of aluminum foil long enough to wrap around the corn. Place corn on aluminum foil. Place a pat of butter (for our clean living challenge we are of course using the ‘good stuff’ available at Whole Foods, on the corn and slightly sprinkle with sea salt. If you want to “spice things up” top with Italian seasonings like garlic, oregano, rosemary and thyme.
- Place in your slow cooker and cover with lid. Cook approximately 3 hours on low.
I was able to place 6 ears of corn in the slow cooker, but I broke them in half to make them easier to handle. Whatever we didn’t eat I cut off the kernels and saved to place in soup.
So how does this work? The moisture from the kernels of corn are steamed until they become tender. None of the really good vitamin and minerals are boiled off and left in your pot and the kernels are perfect for biting right into. The butter melts into it keeping it from being messy when you open, serve and eat.
Perfect for the next BBQ you are invited to!