Ingredients
6 corn on the cob (or more or less. 6 fit nicely, broken in half in my 5.5 quart crock pot)
- 4 T butter, olive oil, or coconut oil (or more if needed)
- 1 T minced garlic
- 1 t Italian seasonings
- foil, use is optional (I am not using the foil anymore, and it still works great)
- Shuck the corn. I rinsed mine to try to remove more of the silk strands.
- Mix last three ingredients in a small bowl.
- Place corn on foil, if using foil.
- Drizzle each cob with a spoonful of the buttery mixture.
- If using foil, finish wrapping corn in foil, and place in slow cooker.
- Cover, and cook on low 4 hours or 2 hours on high (if you plan to keep the corn in the crock-pot longer on warm, make sure you rotate the corn occasionally to avoid burning).
- Enjoy!
