Corn on the Cob In the Crockpot

By Sharon T

How easy is this when you have company. You don't have to worry about over cooking the corn or cooking it at the last minute.

Ingredients

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

Details

Servings 8
Preparation time 5mins
Cooking time 125mins
Adapted from theslowroasteditalian-printablerecipe.blogspot.com

Preparation

Step 1

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.

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.