Slow Cooker Garlic Butter Corn on the Cob #CookoutWeek

*This is a sponsored post. I received product to use in creation of my #CookoutWeek recipes.  All opinions are my own.*

I hope that you are enjoying #CookoutWeek so far!  I know that I'm pinning tons of recipes to try.  I first started making corn on the cob in the slow cooker back in the summer of 2015.   My guys love corn on the cob and I was looking for a way to do it that was less effort, but still delicious. All you do is clean the silk and husk off the corn, lay it on a square of foil, smear it with some butter and whatever herbs and seasonings you like.  Wrap it up tightly, pop it in the slow cooker, and add about an inch of water. Cook it on high for 3 to 4 hours.   This is my go to method now. 

And just when I thought it couldn't get any easier, I was introduced to Chef Shamy Butter.  I was sent the Garlic Butter with parmesan and basil, and I knew right away I wanted to use it for corn on the cob.  I added about a tablespoon to each packet.  Absolutely delicious. When a crazy day threw my dinner plans out the window,   I melted it, dipped boneless skinless chicken breast into it, which I then dredged in seasoned panko crumbs and baked.  Clean plates all around.  It also makes great garlic bread! 



I've got another great recipe on Friday using the Chef Shamy Strawberry Honey Butter. If you'd like to order some, check out their site here, and if you enter the code 10Butter10 at the checkout, you'll recieve 10% off through July 4th, 2018.  Don't forget to enter for your chance to win the prize pack from Chef Shamy and the other #CookoutWeek sponsors below. For info on the prizes, click here: Cookoutweek welcome post and prize info


Make the World a Butter Place®




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Slow Cooker Garlic Butter Corn on the Cob
Ingredients
6 ears corn, husked
Chef Shamy Garlic Butter with parmesan and basil
Water
Aluminum foil
Optional: Additional parmesan cheese
    Directions
    Rip off squares of heavy duty aluminum foil, making sure they are large enough to completely enclose corn.  Lay an ear of corn on the foil and add 1 tablespoon of the garlic butter.  Bring ends of foil up and fold over until it is secure. Twist the ends of the foil and fold them upwards. Place in slow cooker.  Repeat with remaining ears.

    Add water to the bottom of the slow cooker until it is about 1" deep.  Cook on high for 3 to 4 hours, until the corn is tender.  Carefully open packets, place corn on serving plate and pour any excess butter over the top.   Sprinkle with additional parmesan cheese, if desired.



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    Comments

    1. I have never tried cooking corn in the slow cooker. I'll have to give it a go.

      ReplyDelete
      Replies
      1. It's so much easier than on the stove top, and you can really customize the flavor in so many ways! :)

        Delete
    2. I love that you can make these in a slow cooker! So much easier!!

      ReplyDelete
      Replies
      1. Especially right now when it's so hot I don't want a giant pot of boiling water on the stove!

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    3. What a great way to do corn on the cob! Now I am ready to roll up my sleeves and go to town on one ;-)

      ReplyDelete
    4. I have the butter... I have a slow cooker.... I need some corn asap! Drooling!

      ReplyDelete
    5. I love cooking corn in a slow cooker...so easy and yummy!!!

      ReplyDelete
    6. I've never cooked corn in a slow cooker, what a great idea and perfect for a crowd!

      ReplyDelete

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