Corn on the cob is a go-to summer side dish, but have you ever tried making it in your slow cooker? Individually wrapping ears of corn in aluminum foil and cooking them in the slow cooker is a great way to steam corn on the cob. It’s also a great way to cook the corn while securing a variety of sauces, herbs, and spices, adding flavor.
The Test Kitchen cooked the corn with four different flavor combinations to inspire you to shy away from the standard summer operating procedure – rolling corn on the cob in butter, sprinkling a little salt and pepper on top, and calling it a day.
One of the tasting panel’s favorite corn on the cob recipes was the Buffalo Corn on the Cob. Mix butter, hot sauce, and celery salt in a small bowl then spread the mixture on each ear of corn before wrapping it in aluminum foil and adding them to the slow cooker crock. Cook the corn on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.
Once the corn is fully cooked, remove it from the crock and unwrap. Add crumbled blue cheese (yes please) to the top and even a little extra hot sauce is you want your corn with even more kick. You could always cut the corn off the cob and make it into a corn salad too. Not only is the presentation great, the buffalo-inspired flavors complement the corn so well that you won’t find yourself reaching for a stick of butter anytime soon.
Try the Italian, BBQ and Asian versions of slow cooker corn on the cob to get your creative juices flowing. Then involve the entire family and have fun mixing and matching your favorite condiments, fresh herbs, and spices until you find the perfect combination.
Easily mix and match any temperature with your choice of cooking times with the Programmable 6 Quart Slow Cooker.