CROCK POT CORN ON THE COB

WHY YOU’LL LOVE THIS RECIPE

• It’s easy to make - just throw everything in the slow cooker and let it work its magic!
• You get juicy, tender corn with tons of flavor without having babysit a boiling pot.
• The slow cooking process brings out the natural sweetness in the corn for an unforgettable taste.
• You can easily change up the seasonings to customize the flavor to your liking.
• It’s the perfect side dish for any occasion and great for meal prepping too!

INGREDIENTS YOU’LL NEED

• Corn On The Cob - You'll need fresh ears or corn that are cleaned and husked properly. For best results, cut them in half so you can fit them all in the crock pot easily.
• Olive Oil - Used to brush the corn before it goes into the slow cooker so it can get seasoned with salt and pepper.
• Butter - After the corn is slowly cooked, brush it with a mix of butter, parsley, and onion powder to properly season the corn.
• Seasonings - A simple dried seasoning blend of salt, black pepper, parsley, and onion powder balance and enhance the natural flavor of fresh corn.

HOW TO MAKE CORN ON THE COB IN THE CROCK POT

Husk the corn: Remove the husks and silks from each ear of corn. Rinse with cold water and pat dry with a paper towel.

Cut the corn: Cut each ear of corn in half so it can fit into the slow cooker more easily.

Season the corn: Brush each piece of corn lightly with olive oil before sprinkling with salt and pepper, so it sticks to each piece.

Add to crock pot: Add the seasoned corn to the crock pot, then pour water over the top. Cook on HIGH for 3-4 hours or until the corn turns bright yellow and is tender and juicy.

Add butter and seasonings: Mix melted butter with onion powder and parsley. Brush the cooked corn with the butter seasoning. Enjoy!

RECIPE TIPS

• How to husk corn: To husk corn, hold the base of each ear and pull downward. The husks and silks will come off easily.
• When choosing corn to make in the crock pot, pick ears that are fresh and plump.
• If you have time, soak the corn in cold water for about 30 minutes before slow cooking for even more tenderness.
• Seasoning with salt and pepper before adding to the crock pot is key because it allows the seasoning to get deep into the corn and not just sit on top.
• Make sure you have enough liquid in the slow cooker to cover the bottom of the slow cooker.
• The corn is fully cooked once it turns a bright yellow color and is tender to the touch.

FLAVOR VARIATIONS

• Garlic Butter - Add minced garlic to the melted butter for a delicious garlicky flavor.
• Lemon Garlic - Top slow-cooked corn with a mix of butter, lemon juice, and garlic.
• Coconut Lime - For a tropical twist, slow-cook corn with a mixture of coconut milk, lime juice, and curry powder.
• Southwest - Add a spicy kick to slow-cooked corn by mixing melted butter with chili powder and cilantro.
• Street Corn - Sprinkle slow-cooked corn with Parmesan cheese and cotija cheese for a Mexican-style street corn flavor.
• Cajun - Give slow-cooked corn a Cajun twist by adding melted butter with garlic powder, paprika, cayenne pepper, and oregano.

STORING & FREEZING

Storing: Once the corn is cooled, any leftovers can be stored in an airtight container in the fridge for up to 4 days.

Freezing: Cooked corn can be frozen for up to 6 months if stored properly. Place cooked, cooled corn on a baking sheet and freeze until solid. Then transfer to an airtight container or freezer bag, squeezing out as much air as possible before sealing tightly.
Reheating: To reheat frozen or refrigerated corn, place it in a slow cooker and cook on LOW for 1-2 hours or until heated through. Alternatively, you can reheat it in the microwave or oven.