If you’re grilling and don’t have room on the grill for the corn on the cob and aren’t too crazy about the cooler method, here’s a simple way to make a large number of ears or perfect corn on the cob without heating up the house.
You’ll Need:
8-10 ears of corn, Shucked & Silk Removed
1/4- 1/3 cup water
1 Tablespoon lemon juice
unsalted butter, to taste
kosher salt and freshly ground pepper, to taste
fresh herbs or green onion, to taste
Snap the corn cobs in halves or thirds and place them in the slow cooker standing up. Add water, cover and cook on high for 2 1/2 hours. When the corn is golden, Drizzle with melted butter, lemon juice, and your favorite fresh herbs.
Individual Flavors:
Alternatively, if you prefer to have various flavors of corn on the cob in the same pot, Place each shucked ear on a piece of aluminum foil, drizzle with one of the following seasonings (listed below) and then wrap the ear in foil, place it in the crockpot.
DO NOT ADD WATER to the Crockpot if using the foil method. Wrap Each ear individually in foil and cook for the same amount of time listed above.
For Chipotle Lime Corn on the cob
Mix the following: 1 stick butter melted, 1 tbs lime juice, 1 tsp chipotle powder, and 1/2 tsp salt, mix well with a fork and drizzle immediately over hot cooked corn or season the raw corn, wrap in foil and cook as directed above.
Parmesan Corn on the Cob:
Roll the cooked ears in grated Parmesan cheese than rub 1 Tbs of Mayo on each ear, sprinkle with Cayenne powder or Chipotle powder OR Italian seasoning – these are absolutely incredible (Yes, I know the mayo doesn’t SOUND good, but oh my, it’s amazing!!)
If you like garlic, add 1/4- 1/2 tsp minced garlic to the mix above.
Spicy Hoisin and Sesame Glazed Corn
1/4 cup Hoisin sauce
1/4 cup honey
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons lime juice
2 teaspoons toasted sesame seeds
1/2 to 1 serrano chile, finely minced
2 green onions, sliced thinly
Combine ingredients and drizzle 1-2 Tbs on each ear of corn, wrap tightly. (enough for about 8 ears)
Sriracha Beer Butter Corn
½ cup unsalted butter, melted
3 tbs Beer of choice (don’t use a light beer)
1 tsp sriracha sauce
½ tsp garlic powder
¼ tsp kosher salt
2 tbs olive oil
salt and pepper
¼ cup chopped cilantro
Combine all ingredients in a small bowl, whisking to combine. Drizzle 1-2 TBS on each ear of corn, wrap the corn individually in foil and cook as directed above. (Makes enough for about 6 ears of corn)
What’s your favorite seasoning combination for perfect corn on the cob?
Don’t have time to wait for the Crockpot? Check out this Simple Method that takes only 4 Minutes (Oh, and you don’t even have to Shuck it first!!)
©Canstock Photo teresaterra
Perfect Corn on the Cob, No Boiling, No Grilling
Materials
- 8 to 10 ears corn shucked and silk removed
- ¼ to ⅓ cup water
- 1 tablespoon lemon juice
- Unsalted butter to taste
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh herbs or green onion to taste
Instructions
- Snap the corn cobs into halves or thirds.
- Stand the corn pieces upright in the slow cooker.
- Add 1/4 to 1/3 cup water.
- Cover and cook on high for 2 1/2 hours.
- Transfer the hot corn to a serving platter.
- Drizzle with melted butter and lemon juice.
- Finish with kosher salt, black pepper, and fresh herbs or green onion to taste.
Notes
For the foil packet variation, do not add water. Wrap each seasoned ear individually in foil and cook for the same 2 1/2 hours on high.
Estimated cost uses current online prices for 10 ears of corn at $0.25 each, Great Value lemon juice 15 fl oz at $1.94, Great Value unsalted butter 16 oz at $3.06, Great Value ground black pepper 3 oz at $3.58, Fresh Whole Green Onion 1 bunch at $1.17, and a nominal pantry estimate for kosher salt.
Refrigerate leftovers within 2 hours and use within 3 to 4 days.
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Try smearing butter on your ears of corn, wrap in wax paper, and microwave individually for 2 minutes each.
Question on Chipolte Lime & Parmesan seasonings. It says hot cooked corn in both sets of directions. But, if you are putting them in the crock pot in foil, wouldn’t you be putting this on cold corn. Wanted to confirm, as those sound more to my family’s tastes. Thanks for clarifying. Definitely want to try this, as we love corn on the cob here. This year we planted corn in our vegetable garden. we have 4 rows each planted a week to 10 days apart, so hoping for corn every week or so in August. Thanks again.