Hot here today! Husband had the main meal covered with some grilled steak tips, but the side dish was up to me. I had some corn on the cob, but didn't want to heat up the house boiling it up. My friend Sue mentioned doing corn in the crockpot earlier in the week, so I gave it a go.
I used heavy duty foil, the only kind I have on hand at the moment. I lay the ear of corn on a piece, brushed it with olive oil, then sprinkled it with kosher salt and fresh cracked black pepper. Seal it up tightly and place it seam side up in the slow cooker. Repeat with the remaining ears. Add about 1/4" of water to the bottom. Cook on high for 3 to 4 hours or to the doneness you like.
We prefer ours cooked the cob, then stripped off to eat!
I used heavy duty foil, the only kind I have on hand at the moment. I lay the ear of corn on a piece, brushed it with olive oil, then sprinkled it with kosher salt and fresh cracked black pepper. Seal it up tightly and place it seam side up in the slow cooker. Repeat with the remaining ears. Add about 1/4" of water to the bottom. Cook on high for 3 to 4 hours or to the doneness you like.
Slow Cooked Corn on the Cob
Ingredients
- 6 ears corn, husked
- 1 to 2 tablespoons olive oil
- Salt and pepper, to taste
- Water
- Aluminum foil
Instructions
- Rip off squares of heavy duty aluminum foil, making sure they are large enough to completely enclose corn. Lay an ear of corn on the foil and brush on olive oil, coating all sides. Sprinkle with salt and pepper.
- Bring ends of foil up and fold over until it is secure. Twist the ends of the foil and fold them upwards. Place in slow cooker. Repeat with remaining ears.
- Add water to the bottom of the slow cooker until it is about 1" deep. Cook on high for 3 to 4 hours, until the corn is tender.
- Carefully open packets, place corn on serving plate and pour any excess liquid over the top.
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What a great way to do corn on the cob! Thanks so much for sharing with us at Celeabrate 365!
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