By The first sweet corn of the season at the Tulsa farmers market this Saturday. I bought a dozen ears. The recipe Sunday was slow-cooked corn on the cob — husked corn wrapped in foil with butter, salt, and herbs, slow-cooked in the slow cooker on low for three hours. Sweet and tender.
The recipe is below.
Slow-Cooked Corn on the Cob
Prep Time: 5 minutes | Cook Time: 3 hours | Total Time: 3 hours 5 minutes | Servings: 6
Ingredients
- 6 ears of corn, husked and halved (or left whole if your slow cooker fits them)
- 4 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/3 cup water
Instructions
- Prep the corn. Husk the corn and snap or cut each ear in half crosswise so the pieces fit easily in your slow cooker without forcing the lid.
- Layer and season. Place the corn pieces in the slow cooker. Scatter the butter pieces over the top, then sprinkle evenly with salt, pepper, and garlic powder if using.
- Add water. Pour the water into the bottom of the slow cooker around the corn — this creates steam and keeps the corn tender without boiling it.
- Cook low and slow. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 hour 30 minutes to 2 hours, until the kernels are tender and bright yellow.
- Serve warm. Use tongs to transfer the corn to a platter. Spoon any melted butter from the bottom of the slow cooker over the top before serving.
Nutrition (per serving)
Calories: 165 | Protein: 3g | Fat: 9g | Carbs: 22g | Fiber: 2g | Sodium: 210mg