Fresh summer corn is one of my favorite things and seeing that this Best Way To Cook Corn on the Cob Recipe is one of the top 4 recipes on Spicy Southern Kitchen, I think there are a lot of people who enjoy eating corn on the cob.
There are many ways I like to cook corn on the cob and this Crock Pot Corn on the Cob is definitely at the top of the list.
I cut the corn on the cob either in half or into thirds, add it to the crock pot with a can of coconut milk, 1 cup water, half a stick of butter, seasoned salt, pepper, and red pepper flakes.
The sugars in the coconut milk enhance the sweetness of the corn and really bring out its flavor.
And butter always makes anything taste better.
Cooking corn on the cob in the slow cooker is an easy, hands-free way to make corn for a picnic or cookout. You’re free to do other things while the corn cooks for a few hours in the crock pot, soaking up all those awesome flavors. Then you can just turn it to warm if you’re not ready to serve it right away.
I’ve tried this recipe with both fresh and frozen corn on the cob and I like fresh much better.
- 5 to 6 ears of corn, cut in half or thirds
- 1 can coconut milk
- 1 cup water
- 4 tablespoons butter, cut into 4 or 5 pieces
- 1 teaspoon seasoned salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- chopped cilantro
- Place corn pieces in 6-quart crock pot and add remaining ingredients, except cilantro.
- Cover and cook on HIGH for 2 hours.
- Remove corn from crock pot and sprinkle with cilantro.
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