Sides (Corn on the Cob with Garlic Herb Butter)

By chefbobby

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 to 4 cloves garlic, minced
• 2 tablespoons finely minced fresh parsley
• 4 to 5 ears of corn, husked
• Salt and black pepper, to taste

Preparation

Step 1

1) Thoroughly mix butter, garlic and parsley in small bowl.

2) Place each ear of corn on a piece of aluminum foil and generously spread butter on each ear. Season corn with salt and pepper and tightly seal foil.

3) Place corn in CROCK-POT® slow cooker; overlap ears,if necessary. Add enough water to come 1/4 of the way up each ear. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 21/2 hours or until done.