Slow Cooker Corn on the Cob – This slow cooker corn on the cob is the easiest way to cook corn. Keep your kitchen cool by cooking large amounts of corn in the slow cooker all summer long.
During the summer months, we eat a lot of corn. Sweet summer corn is one of the most heavenly things on Earth. There are so many ways to cook corn, but my favorite way to do it is in the slow cooker of all places. I can cook at least 12 ears without heating up my kitchen. We do not have air conditioning, so keeping our kitchen cool all summer long is high on my priority list. My slow cooker might get more use from June – September than any other time of the year for that reason alone. I also love that it frees up precious stove space when I am making a big summer meal. Slow Cooker Corn on the Cob will be the recipe you use most all summer long.
- corn (husked and silk removed)
- tin foil (the single sheets are perfect for this job
- slow cooker
- salt and pepper (optional)
- butter (optional)
Wrap each ear of corn in a piece of tin foil.
Lay corn in layers in the slow cooker.
Cook on HIGH for 2 hours, or on LOW for 4. (My slow cooker also has a steam setting and if I’m in a hurry I’ll use that to speed it along.)
The corn will steam inside of the foil.
Season with a generous amount of salt and pepper and a few pats of butter.
Perfect corn, every time. I also like to make a garlic butter for my corn sometimes. In a bowl, stir together 1 stick of softened butter, 2 minced garlic cloves, 1/4 cup chopped parsley, salt, and pepper. Slather over hot corn. Amazing! You can play around with different butters all summer long.
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