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.
Ingredients
- 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
- 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.
- 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.
- Remove the foil, season with salt and pepper, and serve.
