Crock Pot Corn on the Cob (Printable Version)

Slow-cooked corn with buttery parsley, juicy kernels, and hands-off preparation for easy summer sides.

# Ingredients:

→ Main Ingredients

01 - 6 to 8 ears of corn, husked and cleaned
02 - 2 tablespoons vegetable oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 120 millilitres water

→ Finishing Glaze

06 - 60 grams unsalted butter, softened
07 - 2 tablespoons fresh parsley, finely chopped

# Steps:

01 - Brush each corn cob lightly with oil. Sprinkle evenly with salt and black pepper, adjusting seasoning to preference.
02 - Pour water into a 6-litre slow cooker. Arrange corn cobs inside in a single layer or as space allows. Cover securely with lid.
03 - Set the slow cooker to HIGH and cook for 2.5 to 4 hours. Begin checking for doneness after 2.5 hours; corn should be bright yellow and heated through.
04 - In a small bowl, combine softened butter with chopped parsley. Mix until well blended.
05 - When corn is tender, turn off the slow cooker. Brush each warm cob generously with parsley butter. Add additional salt if desired and serve immediately.

# Notes:

01 - Ideal for large gatherings or when stovetop space is limited.
02 - Cooking duration may vary depending on corn size, quantity, and appliance. Begin checking for tenderness after 2.5 hours.
03 - For optimal flavour, season the corn lightly before cooking and finish seasoning just before serving.
04 - Cooked corn can be kept warm in the slow cooker for up to 30 minutes before serving.