The taste of fresh sweet corn, hot, juicy and slathered with butter, can bring people eagerly to a summer table. Although corn on the cob tops many summer menus, cooking it in a pot of boiling water can add unpleasant heat to your kitchen. Minimize heat and fuss and make corn on the cob in a crock pot instead. Within a few hours, the corn will be tender and tasty.
Things You'll Need
Remove the shucks and silk from the corn. Discard everything but the ears.
Place a square of aluminum foil onto the counter, large enough to wrap around the corn completely. Set the ear of corn in the center of the foil.
Spread a light coating of butter over the ear of corn and sprinkle as much salt as you desire.
Wrap the aluminum foil securely around the ear of corn and seal it tightly.
Place the ear of corn into the crockpot lying horizontally.
Wrap additional ears of corn in the same fashion and add them to the crockpot. Fill the crockpot at least half full for best results.
Pour about 1/2 cup of water into the crockpot, cover it and set the temperature to high. Cook the corn on the cob for about three to four hours.
Remove the ears of corn and unwrap them. They should be hot and tender.