Prep 5 mins
Cook 3 hrs
Red Apple Guy helped me find this recipe. My grill wasn't set up, and it didn't make sense to warm up the house cooking corn. Putting the crock pot outside was the solution. From Mom's Budget website.
- Gently pull back husks to remove silk, without removing the actual husks.
- Remove stem and cut off ends of corn so that they can stand or lay in the slow cooker with the lid on.
- Add water, cover and cook on low for 2-3 hours. (I accidentally did it for 4 hours, and it still worked great!).
Even the simplest tasks turn into drudgery when temperatures soar. I think Smirk is on to something here. Temps weren't hot enough to warrant putting the crockpot outside, yet our kitchen stayed nice and cool while we had piping hot corn on the cob. No taste difference from the conventional method. The only negatives are the husks smelled a bit stinky (but no one eats that, I hope) and it wasn't too much fun removing those very hot husks. But...five stars for a creative idea! Made for PAC Fall 2009.