1/2 cup (1 stick) unsalted butter, at room temperature
3 to 4 cloves garlic, minced
2 tablespoons finely minced fresh parsley
4 to 5 ears of corn, husked
Salt and black pepper, to taste
- Thoroughly mix butter, garlic and parsley in small bowl.
- Place each ear of corn on a piece of aluminum foil and generously spread butter on each ear. Season corn with salt and pepper and tightly seal foil.
- Place corn in CROCK-POT® slow cooker; overlap ears,if necessary. Add enough water to come 1/4 of the way up each ear. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 21/2 hours or until done.
Makes 4 to 5 servings
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
Copyright© 2008 Sunbeam Products, Inc. doing business as Jarden Solutions. All rights reserved. Crock-Pot® is a registered trademark and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Sunbeam Products, Inc. or its licensors and may not be copied, imitated or used without prior written permission or Sunbeam Products, Inc.
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