This is by far the simplest meal you could ever think of preparing. And not only that but cleanup involves…ummmm…throwing away the tin foil and putting your crockpot away. How awesome is that?! I had a thought the other day as I watched the weather forecast for the week. The temperatures were skyrocketing and taking humidity right along with them. I knew I didn’t want to heat up the house by turning on the oven or even boiling water, but I had 4 ears of fresh corn I really wanted to use up. Then it occured to me–why not use the crockpot? And I’m so glad I did! Now, I’m not sure how many of you would consider corn on the cob a “main course” but in my house we did. And though I wouldn’t serve it to guests, Kevin and I had no problem with this meal–especially topped off with the Black Bean Salsa and chips!
4-6 ears of corn
Remove husks.
Wrap individually in tin foil.
Place in a dry crockpot.
On high.
for 2-3 hours.
Butter and enjoy!
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