Ingredients
- 6–8 ears of corn, husked and cleaned
- 1 stick (½ cup) unsalted butter, cut into small pieces
- 1 cup water
- 1 teaspoon dried onion flakes
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- ¼ teaspoon garlic powder (optional)
- ½ teaspoon Lawry’s seasoned salt (optional)
- Aluminum foil (to line the bottom of the crockpot)
Optional Add-ins:
- 1 cup baby potatoes
- 1 cup baby carrots
- Additional seasonings of your choice (like rosemary, thyme, or paprika)
Directions
- Line the crockpot: Tear a sheet of aluminum foil and lay it flat in the bottom of your crockpot. This helps diffuse heat and prevents the corn from cooking too fast on one side.
- Add water: Pour 1 cup of water into the bottom of the crockpot (on top of the foil).
- Layer veggies (if using): If adding baby potatoes or carrots, place them on the foil and season with salt, pepper, and any extra herbs you like.
- Add the corn: Arrange the corn on top of the foil (and/or vegetables). You can stack them if needed, just try to keep the layers even.
- Add butter and seasonings: Scatter the butter pieces over the corn, then sprinkle on the dried onion, salt, pepper, parsley, and any optional garlic powder or seasoned salt. Give everything a gentle toss to coat.
- Cook: Cover and cook on high for 3 hours, or low for 5–6 hours. The corn will become juicy, tender, and infused with buttery, herby goodness.
- Serve: Use tongs to carefully remove the hot corn. Spoon over any melted butter and juices from the bottom. Serve with extra butter if desired!
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 3 hours (on high) | Total Time: 3 hours 10 minutes
Calories per ear (with butter): Approx. 180 | Serves: 6–8
