Try this Crock Pot Corn on the Cob recipe, or contribute your own.
- Carbohydrate 0.658037501861484 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.0305000005407651 g
- Protein 0.0289750000819657 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (67g)
- Sodium 2.4462500002157 mg
- Sugar 0.627537501320719 g
- Trans Fat 0 g
- Calories 2 calories
Step-by-step
- Place corn in slow cooker.
- Cover with ¼ cup water.
- Cook on high for 2½ to 3 hours.
- Drain.
- Mix all ingredients except salt and drizzle over corn.
- Toss to coat and sprinkle with salt.
Using a slow cooker for corn relies on controlled steam generation to gelatinize starches without the leaching that occurs in boiling water. Retaining natural sugars inside the kernel requires managing moisture levels carefully during the heating cycle.
- Check doneness by pressing a thumbnail against a kernel; piercing the hull should release a spurt of opaque, creamy starch rather than watery liquid.
- Keep the slow cooker lid firmly sealed during the initial 2.5 to 3 hours on high heat to maintain the internal ambient humidity necessary for even softening.
- Melt the butter completely before mixing it with the lemon juice and herbs to ensure the fats coat the starch granules uniformly rather than pooling at the bottom of the dish.
- Drain any residual liquid thoroughly after cooking so the butter and herb mixture adheres directly to the kernels instead of diluting in excess water.
Combining melted butter with fresh herbs creates a lipid emulsion that carries fat-soluble flavor compounds across the starchy surface. Acid from the fresh lemon juice balances the richness of the dairy fats through targeted pH adjustment.
