|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 177g||64%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This slow cooker method of cooking corn on the cob is the perfect solution to a big gathering with little extra oven or grill space. I used a little bacon to flavor these corn cobs, but feel free to simply brush with a little butter and sprinkle with your favorite seasonings.
This recipe uses purchased precooked uncured bacon, making it extra-simple to put together.
- 6 to 8 ears of corn
- 1 tablespoon melted butter
- Salt and pepper, to taste
- 6 to 8 slices bacon, cooked but not crisp
For each corn on the cob: Lay a square of aluminum foil out on the counter.
Place one corn on the cob in the center of the foil, brush lightly with butter, sprinkle with salt and pepper, and place torn pieces of bacon on top.
Roll foil up and seal; twist ends.
Place in the slow cooker (large enough to hold the wrapped corn) and repeat with remaining corn.
Cover and cook on low for about 4 1/2 hours, or on high for about 2 to 2 1/2 hours.