Ingredients
8corn on the cob,ears
olive oil
salt and pepper
butter
Preparation
Husk all of the ears of corn, then lightly brush them with olive oil. Season with salt and pepper.
Add ⅔ cup of water to the bottom of the slow cooker.
Add in the corn, then cover.
Cook for 3 to 4 hours on High.
Once the corn is bright yellow and hot, stir in the butter to taste. Toss to combine.
Serve hot, and enjoy!
