Makes 4 to 5 Servings


1/2 cup (1 stick) unsalted butter, at room temperature

3 to 4 cloves of garlic, minced

2 tablespoons finely minced fresh parsley

4 to 5 ears of corn, husked

Salt and black pepper, to taste


1. Thoroughly mix butter, garlic and parsley in a small bowl.

2. 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.

3. Place corn in 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 on on HIGH 2 to 2 1/2 hours or until done.