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!
Slow Cooker Garlic Butter Corn on the Cob
- 6 ears corn, husked
- Chef Shamy Garlic Butter with parmesan and basil
- Aluminum foil
- Optional: Additional parmesan cheese
- 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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