Crockpot Corn on the Cob couldn’t be simpler. Foil, corn and a Crockpot results in perfectly tender corn that cooks all day and it’s ready when you walk in the door for an easy dinner side.
Do you know what kind of story problems we needed in high school? None of those “when will a train arrive” scenario kind of questions — I will just call you on my cell phone when I get there and problem solved. How about ones like, “Your children expect a full dinner served within 30 seconds of walking in the door. How do you mathematically make that happen?” Those are skills I would use today. So my answer to that question so far is first, last and always the Crockpot. Crockpot Corn on the Cob is an easy dinner side, and it will cook for 8 hours no problem, so it’s a good bet for a weekday.
Crockpot Corn on the Cob How-to
Grab sheets of foil and corn and you’re 90% of the way there. Pour a little water in the bottom of the Crockpot, maybe like an inch or so. Wrap the shucked and desilked ears in foil. Now I’ve done this a lot of ways, oil, no oil, butter, no butter and seasonings and honestly it’s best just as is. No anything — my kind of recipe when less is more. Feel free to add any of that though to your taste as it turns out great any way.
Set the ears right on top of the water and stack them on top of each other to fill the Crockpot — I’ve found that I can get about six ears into a six quart Crockpot, maybe a little more.
Cook it on low ~ I always need mine to cook for at least 8 hours, but if you’re in a hurry feel free to check it early!
Arrive home, unwrap and eat! A perfect summer side that won’t heat up the kitchen. I’ve also tried this layered on top of chicken breasts topped with barbecue sauce if you’re looking to get your main dish done as well and it’s equally. Hope you have a great week!
- Ears of sweet corn, husked and shucked
- Tin foil
- Pour about an inch of water into your Crockpot
- Cover each piece of sweet corn with foil and seal it up
- Stack the corn in the slow cooker and cook on low for 8 hours