Nothing says summer like an ear of corn on the cob. Here in the Midwest we are lucky enough to enjoy the bi color variety of this summer treat. The traditional way to prepare corn on the cob, boiling on the stove, is the best but creates a lot of heat and humidity into the kitchen. Sometimes we leave the corn in the husk, soak it in water and put it on the grill. To me this way is never as juicy as the traditional method. When I saw this method of cooking it in the crock pot, I was skeptical but decided to give it a try.
The end result? A delicious, sweet and juicy ear of corn. Perfect for a hot summer night or a summer BBQ.
8-10 Cobs of Sweet Corn, Husked
1/3 Cup Water
Butter to taste
Pour water in bottom of large slow cooker. Butter cobs thoroughly, place in slow cooker. Cover and cook on low for approx. 3 hours.
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Very interesting! I wonderful if the slow cooking method keeps more of the juice in the corn than the traditional boiling method?
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