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Let’s be honest, most of us have watched our parents grill out and make steaks, hot dogs, and corn on the cob, or like my grandmother, Nanny, she would boil up a huge batch in the pot. It is a summer time favorite of mine. I, however, as you will soon learn love my crock pot and therefore if it can be made in the crock, I will find a way.
This corn turns out crispy and will have parsley butter dripping down your mouth before you know it.
I prepare a mixture of softened butter, salt, pepper and parsley. Mix the items together in a bowl and set aside. Just eyeball it, you know what you like.
Prepare the corn by peeling back the husk and thoroughly washing the silks from between the rows of corn.
Take aluminum foil and measure foil pieces equally to however many pieces of cob you have. I typically do one ear per person if it’s a small gathering or dinner. If I’m bringing this to a social gathering then I prepare 1/2 ear per person and I usually bring dessert. 🍦
Take your butter mixture and cover each piece of corn. Using gloves makes this process easy. Place the corn in the middle of the foil and wrap very tightly to ensure that no water will get in. Be sure and twist the ends too. Precede until all the pieces of corn are wrapped.
Place all the corn in the crock pot and cover the corn with water and put on the lid. Turn crock pot on low for 4-5 hours. When it is finished it will be very hot!! Be cautious when unwrapping. It’s nice to have additional parsley butter in a side dish for those that want extra. A nice grilled steak, tomatoes, corn on the cob, followed up with dessert sounds rather nice right about now. Have I mentioned that I so enjoy summer?
If you make this, please send me your thoughts of how you liked it.
Until next time,