Crockpot Corn on the Cob with Butter

Crockpot Corn on the Cob with Butter

Ingredients:

• 6 ears of corn, husked and cleaned
• 1/2 cup (1 stick) unsalted butter, cut into slices
• Salt and black pepper, to taste
• Optional: garlic powder, paprika, or other seasonings of your choice
• Aluminum foil

Instructions:

1. Prepare the Corn:
   • Husk and clean the corn, removing all silk strands.
   • Rinse the corn under cold water and pat dry with a paper towel.
2. Season and Wrap:
   • Tear off 6 pieces of aluminum foil, large enough to wrap each ear of corn individually.
   • Place one ear of corn on a piece of foil.
   • Add a slice of butter on top of the corn.
   • Sprinkle with salt, pepper, and any other seasonings you prefer (e.g., garlic powder or paprika).
   • Wrap the corn tightly in the foil, ensuring no butter can leak out.
3. Set Up the Crockpot:
   • Place a layer of aluminum foil at the bottom of the crockpot to act as a rack. This will prevent the corn from sticking and ensure even cooking.
   • Place the wrapped corn ears in the crockpot, stacking them if necessary.
4. Cook the Corn:
   • Set the crockpot to low heat.
   • Cook for 2-3 hours, until the corn is tender and fully cooked. The exact time may vary depending on your crockpot and the size of the corn ears.
5. Serve:
   • Carefully remove the corn from the crockpot using tongs or a heatproof mitt.
   • Unwrap the foil, being cautious of the hot steam.
   • Serve immediately, adding more butter and seasonings if desired.

Enjoy your delicious, buttery crockpot corn on the cob!

Feel free to let me know if you’d like any modifications or additional details.