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.