Cook this summer’s corn on the cob easily in your slow cooker. Season shucked corn on the cob, wrap in foil, and let your slow cooker do the rest.
I grew up in a small farming community in northwestern Michigan. The farmers in our county grew a lot of asparagus and corn. While I didn’t appreciate those large, tender spears of asparagus as a kid, I absolutely adored fresh corn on the cob. So did my dad and as soon as corn was in season, we’d eat corn on the cob with pretty much every dinner. We’d slather the corn in butter, cover it in salt and eat it straight off the cob.
My mom always cooked the corn in batches in a large pot of boiling water so that’s how I’ve always cooked it. But when the temperatures outside soar, the last thing I want to do is heat up the kitchen with a huge vat of boiling water. It occurred to me that I could probably cook corn on the cob in my slow cooker. I had willing volunteers to try it out and it was a success!
Shuck the corn and remove the silk. I spread butter on each cob and then seasoned with salt and pepper. In retrospect, I think I’d butter it after it was cooked. Too much of the butter drained off in to the foil. If I’m going to eat butter, I want to see it.
Wrap each cob of corn in a piece of foil and seal tightly. Layer the corn in a slow cooker seal side up so the juices don’t run out. I cooked 4 ears of corn and ended up switching to a smaller 4 quart slow cooker than the black one pictured. You could easily fit 6-8 ears in this 6 quart slow cooker. I cooked the ears on high for about 2.5 hours. I checked at 2 hours and they weren’t quite done yet but every slow cooker is different. If you need more time, try on low for 4 hours and start checking.
Unwrap the corn and it’s ready to eat. I think this would be a great way to cook corn on the cob for a party or barbecue. Just keep it warm right in the slow cooker and let guests help themselves.
- Corn the cob, 4-6 ears
- Tin foil
- Salt and Pepper
- Shuck each ear of corn and remove silk.
- Butter each ear and add salt and pepper, if desired.
- Roll each ear in tin foil and seal tightly. Cook in a slow cooker for at least 2 hours on high and 4 hours on low. Keep checking and cook until corn is soft and cooked.