It’s a whopping 103 here in Sacramento and I am doing all that I can to stay inside! That being said, the last thing I want to do is turn on my oven or stand over a pot of boiling water. I convinced my husband to grill us up some meat and he put me in charge of the side dish. I took a short cut and threw some corn on the cob in our slow cooker. If we’re being honest, I did NOT expect it to come out as delicious as it did, but I can promise you we will never cook it any other way!
Why cook corn in foil?
The secret to this recipe is wrapping it in foil. I’ve seen a few recipes where you throw the corn into a slow cooker of water/milk, but here’s why we love the foil method!
Wrapping your corn in foil means you can wrap just about any seasoning or flavor in there with it. Of course we wrapped it tight with some butter, but we also added salt and pepper. Next time we want to try a version of our Parmesan Ranch Corn. You could also do a variety of flavors all in the same slow cooker!
The foil method gives it more of a roasted flavor rather than a boiled flavor, keep it crisp but still delicious!
Corn on the cob is one of our favorite summertime sides! Here are a few other ways to cook your corn:
Homemade Creamed Corn
Mexican Street Corn
Street Corn Pasta Salad
Firing up your grill? Check out our post How To Grill Corn on the Cob!
Serves: 4
5 minPrep Time
2 hrCook Time
2 hr, 5 Total Time
Save RecipeIngredients
- 3-4 ears corn (husks removed)
- 2 Tablespoons butter
- salt and pepper, for taste
- 1 cup water
Instructions
- Pour 1 cup of water into the bottom of your slow cooker.
- Place each ear of husked corn on about 15 inches of foil.
- Top each ear with 1/2 tablespoon of butter and sprinkle with salt and pepper.
- Wrap corn in foil and place into your slow cooker. If you have a smaller slow cooker, you may want to half your corn, making 6-8 smaller ears.
- Cook on high for 2 hours then adjust heat to warm until ready to unwrap and serve.
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