Description
A simple and flavorful recipe for perfectly cooked corn on the cob made effortlessly in a crock pot. This method allows the corn to simmer slowly, resulting in tender, juicy ears infused with butter and fresh parsley, ideal for a hands-off side dish.
Ingredients
Scale
Ingredients
- 6 to 8 ears corn (husked and cleaned)
- 2 tablespoons oil
- Salt and black pepper (to taste)
- ½ cup water
- ¼ cup butter (softened)
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Prepare Corn: Brush each ear of corn lightly with oil, then season with a small amount of salt and black pepper. Apply seasoning sparingly as more can be added after cooking.
- Add Water and Corn to Crock Pot: Pour ½ cup of water into a 6-quart slow cooker. Place the prepared corn inside and cover with the lid to trap steam.
- Cook Corn: Set the slow cooker on HIGH and cook for 2.5 to 4 hours. Cooking time varies based on corn size, quantity, and specific slow cooker model. Begin checking tenderness after 2.5 hours.
- Check Readiness: When the corn is bright yellow and heated thoroughly throughout each ear, turn off the slow cooker.
- Finish and Serve: In a small bowl, mix softened butter with finely chopped parsley. Brush this mixture liberally over the hot corn. Adjust salt to taste and serve immediately for best flavor.
Notes
- Using fresh corn on the cob enhances sweetness and texture.
- Cooking time may vary; check corn periodically to avoid overcooking.
- For extra flavor, consider adding garlic powder or paprika to the butter mixture.
- Leftover cooked corn can be refrigerated and reheated gently.
- Slow cooking keeps corn moist and tender without the need for boiling water.
