Slow cooker corn

[smokeasaurus]

Don't boil them in water anymore...............

Slow Cooker Corn On The Cob
Yield: 8-10 ears of corn

Ingredients

8-10 ears of corn
1/3 cup water
1 tablespoon lemon juice
unsalted butter, to taste
kosher salt and freshly ground pepper, to taste
fresh herbs or green onion, to taste
Directions

Place corn in slow cooker and pour in 1/3 cup water.
Cook on HIGH for 2 1/2-3 hours, or until corn is bright yellow and tender.
Use tongs to remove corn and season with salt and pepper, and your choice of butter, lemon juice, and fresh herbs.
Serve immediately and enjoy!
Recipe adapted from Recipes That Crock

[sliding_billy]

3 hours for corn... LOL!

[TMB]

3 hours for corn... LOL!

LOL, if I told Kimmie 3 hrs for corn she would leave me....

[drholly]

But, if you have your sous vide going or some hunk of meat on the PBC or smoker - time them to finish together... who cares how long it takes as long as you are looking at a total meal? Less gas consumed by the stove, more space to do other last minute things, might be a gentler cook / or not. But just another way to ensure everything comes together at the same time. In my mind a good idea... 

[Ka Honu]

smoke -

You're just not lazy enough. Easiest way is:

    1. Microwave IN THE HUSK (3 minutes for 1 ear, 5 for 2 on mine - YMMV),
    2. wrap in a dishtowel for 5 minutes,
    3. slice off about an inch from the bottom (stalk) end, and
    4. grab the top (thread) end with a mitt and shake the SILK-FREE ear onto your counter, plate, or whatever.

Lots of videos on YouTube if you want a visual demo.

[Pam Gould]

smoke -

You're just not lazy enough. Easiest way is:

    1. Microwave IN THE HUSK (3 minutes for 1 ear, 5 for 2 on mine - YMMV),
    2. wrap in a dishtowel for 5 minutes,
    3. slice off about an inch from the bottom (stalk) end, and
    4. grab the top (thread) end with a mitt and shake the SILK-FREE ear onto your counter, plate, or whatever.

Lots of videos on YouTube if you want a visual demo.
I do that without the towels thingi.  works great, then dip in a tall glass of hot water with a stick of butter melted in it. Pair of tongs and your good to go.  ༺✿* *✿༻✿༻

[drholly]

Ok good ideas - BUT, I have to do a bunch of things at the last minute in prepping the meal without a flavor advantage. Nope - I am with The Smoke - put the corn in the slow cooker, time it to finish at the right time, relax with family and friends as things cook on the PBC, smoker, slow cooker, and when the time comes, put them together - yup I AM lazy.

[Smokin Don]

Sounds great to me Smoke! I would try that. I haven't boiled mine in water for a couple of years. For me you have to have same day picked corn, clean some outer husks off, trim both ends and steam in the husks for 5 to 8 minutes. Take inside and grab those babies and strip the husks off. Serve with lots of butter, seasoned salt and a little parmesan cheese. Don

[Pappymn]

I have SV my last two corn cooks. It was either the quality of the corn or the SV, but the wife said it was the best she has ever had. It was outstanding!

[tailfeathers]

I have SV my last two corn cooks. It was either the quality of the corn or the SV, but the wife said it was the best she has ever had. It was outstanding!

Care to expand on the method for SV sweet corn?
Please?

[Pappymn]

183 degrees for 30 minutes in the hot tub. Vac sealed the peeled corn with a few pats of butter. You retain all that corn flavor and it cooks in butter.

I always boiled my corn before, this is more time consuming getting the tub up to temperature, but I think it is worth it.

[cookiecdcmk]

Someone else posted about using a pressure cooker.  Place corn in cooker with a little water, butter, and seasoning; heat until unit is pressurized.  Turn heat off and let sit until pressure sensors turn off, and it is done.  Quick time and good corn results.

[tailfeathers]

This isn't a method for "eat it now" sweet corn, but it sure hits the spot when fresh sweet corn can't be had:
Husk and clean corn and remove from cobs (I use an electric knife and cut it into a bundt pan. Stand the ears up on the center post of the pan and cut downward. When the bundt pan gets full dump into a large roaster and repeat until the roaster is full. Add butter and half and half. For a large enamel roaster about two sticks of butter and a quart of half and half. Salt and pepper to taste, bake at 350f for around a half hour, remove and store in plastic freezer containers or vacuum seal. Freezes well and keeps a long time. I usually make 12 dozen ears every other year.


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