Buttery corn on the cob recipe


I love corn on the cob, and my motto is the more buttery, the better. Be sure to have corn holders handy so you can dig in without burning your fingers.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 2 Hours


  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon kosher salt, plus more as needed
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • 4 ears corn on the cob
How to Make It
  1. Spray the insert of a 6-quart slow cooker with cooking spray. Cut four squares of aluminum foil large enough to wrap each ear of corn completely.
  2. In a small bowl, combine the butter, salt, and pepper and brush the butter over all surfaces of the corn. Wrap each ear of corn in a square of foil, twisting the ends to seal. Place in the slow cooker, leaving room for heat to circulate between the ears if possible, cover, and cook on Low for 2 hours.
  3. Remove the foil, season with salt and pepper, and serve.

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