I can’t even begin to think about my summer without corn on the cob. Yes, things like that do make me happy, simple things in life. I look forward to corn on the cob every summer and I can eat it any way it is prepared; boiled, fried, you get the drift. I still recall my grandma used to cook it for a long time (yes, I know, you do not have to cook corn on the cob for hours, a few minutes will do). We would just sit around her while she would recount some stories and while doing so we used to eat corn on the cob. It was so delicious that at times I think that I will not be able to taste a corn so delicious again. It’s neither the taste bud factor, it’s the memories, the feelings, they are precious and so sweet.
I love corn and that is why I have always wanted to prepare it in different ways to taste all the possible tastes! Lately, I found a way and let me tell you, it’s amazing! I realized that I never really considered cooking corn in this manner. You don’t need to boil it. Corn on the cob is perfect for the slow cooker because it steams nicely when you add corn and water. A slow cooker? Wow. That is a brilliant idea why didn’t I think of that before?
Ingredients
- 8-10 ears of corn
- 1/3 cup water
- 1 tablespoon lemon juice
- Unsalted butter, to taste
- Salt and freshly ground black pepper, kosher.
- Fresh herbs or green onion to taste.
Preparation
Corn Place in slow cooker and add 1/3 cup of water.
Stew for 2 1/2-3 hours on high, or until corn is bright yellow and soft.
To prepare, lift corn out with tongs, then sprinkle with salt and pepper and optionally butter, lemon juice and fresh herbs.
Serve immediately and enjoy!
That’s it! It is incredibly simple and, guess what? Your slow cooker will do most of the work for you. The best part? It removes the need to boil water and keep on checking the corn until it is done as you are always going to get soft and tasty corn.
As for the slow cooker technique, not only is it convenient, but it also brings out the best taste in corn. The essential thing is that the steam is enclosed within the cooker, and the corn gets seasoned with all the spices added to it; the taste becomes better with each bite. Because cooking is done slowly, the corn remains sweet and juicy, some of the qualities that are not often preserved when boiling corn.
The first time I did this I can still remember. It was a game-changer. I invited my friends for a barbecue in the summer and I wanted to make something different from the usual. I cut the corn in the slow cooker in the morning and by the time my friends came over the house smelled of freshly cooked corn. Earlier they had noticed a nice scent, and when I told them it was the slow cooker corn, they became interested.
While still sitting out there, everybody was complimenting the corn saying how good it was. It was well cooked and the spices used were spot on. It gave a slight sour taste that was in contrast with the sweetness of the corn together with the butter made it creamy. The fresh herbs certainly added a much needed zing to it and made it look like a delicious, restaurant-quality dish. That was a hit, and I have been making it this way ever since.
Every time I prepare slow cooker corn, I am again taken back to the time I spent with friends during the perfect summer evening. It has become the go to dish that I bring to all of my summer events and I am always happy to pass on the recipe. It is one of the little things in life that make life worth living for.
So, if you are looking for some variation to prepare corn on the cob this summer, then you should definitely try the slow cooker way. It is simple to make, tasty, and will surely be requested for often in your home.
