FOOD NEWS
Slow-Cooked Corn Is So Easy You'll Never Return To The Grill Again
By Betsy Parks
Corn on the cob is a backyard barbecue staple, but if you're planning to feed a crowd, plug in your slow cooker and steam your corn to perfection for an easy solution.
Once the corn is peeled and the silk removed, snap the ears in half so you can arrange and move them around in the bowl of the slow cooker.
A standard slow cooker should fit around eight good-sized ears of corn. Pour about ½ to ¾ of a cup of water into the bottom of the bowl.
If you want to add any dried spices, such as cumin, coriander, turmeric, or peppercorns, add some at the beginning of the steaming process, and then add more right before serving.
Once the corn is seasoned and ready to go, let the slow cooker do its thing on high for about three hours. When the kernels start to look bright yellow, it's almost time to serve.
Toss in a few tablespoons of butter, any fresh herbs or spice mix, and some salt and pepper, and mix it all around so that every piece gets buttered.