Growing up in Oklahoma, we always had fresh veggies during the summer. I have some fond (and not so fond) memories of harvesting our family garden and bringing in the fresh pickings. Although we never grew corn, there was an elderly couple not far from where we lived that always had a bumper crop of corn and would sell it for just a few cents per ear. My family were all pretty crazy about corn so every year my parents would drive down to this elderly couple’s farm and pick several bags of corn.
Somehow, I always got the task of shucking the corn. If you didn’t grow up in the country and you don’t know what I’m talking about, you really don’t know what you’re missing out on. Really.
Corn shucking goes something like this: you get a big bag or a bushel basket and you take the corn outside and begin to peel the green corn husk away. You usually don’t get too far into this process before a ghastly bug of unknown distinction comes crawling out – or you discover a nasty worm munching it’s way through the corn. At this point it is perfectly acceptable protocol to lurch wildly out of your chair, throw the corn down, and run away screaming for your life as you beat imaginary bugs from off your clothing and out of your hair. This scenario may or may not have been repeated on a regular basis around my house during corn shucking season. But then again, I’m not going to admit to anything.
Now that I’m older and more refined (haha!) I just walk into my local grocery store and purchase my corn. No screaming and running away required.
My simple and easy corn on the cob recipe has evolved over years of watching my mom boil fresh corn and serve it at our dinner table.
It really took some genius brain power to come up with this recipe (totally joking here! haha!) because it’s just the simple and easy recipe my mom has always used except I took you out of the kitchen for this one because we’re just going to let the slow cooker do all of the work. No boiling pots to watch here folks!
This recipe is especially helpful if you are asked to bring a side item to a summer potluck or bbq and you need something easy to prepare or if you are having guests over and don’t want to stand watch over a boiling pot of water for 30 minutes while your corn cooks. Simply add your corn and other ingredients, cover the slow cooker and leave it!
I hope you all enjoy this recipe as much as we do and that you never have to experience the horrors of corn shucking. But honestly, I think it made me a better person…what didn’t kill me made me stronger.
If you want to enjoy this delicious corn but can’t think of a main dish to serve it with, try my BBQ Ranch Chicken Quarters that also happens to be another super easy, 3 ingredient slow cooker meal, or you could pair it with my Cheesy Dorito Bake that also happens to be a delicious main meal for this corn.
Slow Cooker Corn on the Cob
A must-have for every summer occasion! Simple, fast, and easy! Comes to 2 Smart Points per each half ear.
- 4 frozen half ears of corn on the cob
- 1/2 tbsp butter
- 1 pinch salt
- 1 cup water
Pour water into the bottom of a 2 quart or larger slow cooker and add frozen corn.
Add butter on top of the corn and sprinkle with salt.
Cover and cook on high 4 hours or low 6 hours.
Corn does not have to be frozen, just adjust cook time accordingly. If using thawed corn cook on high 2 hours or low 4 hours.
Whole ears of corn can be used but a larger slow cooker will be needed.