Corn On The Cob

I know it probably seems a little silly to make corn on the cob in the slow cooker, but it is actually quite brillant. No boiling water and even better than that, no hot kitchen! This is as easy as cooking gets. Jim and I both also noticed that the corn tasted much better when cooked in the slow cooker.


  • 6 ears fresh corn, shucked and cleaned
  • aluminum foil

Directions: Use 6-quart slow cooker. Wrap each ear of corn completeley in a piece of aluminum foil, twisting the ends to seal. Pile the corn into the crock. Do not add water. Cover and cook on high for 2 hours, or until the corn is tender.

Little Debbie’s Tip: I only had 3 ears of corn so I stacked them into my 4-quart slow cooker and they fit just perfectly.


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