Ingredients :
6 ears fresh corn -- yellow or white, in the husks ( 4 to 8 ears depending on the size of the cooker)
1/2 cup water -- (1/2 to 3/4 c water)
butter -- for serving
Preparation Method :
1. Carefully pull back the husk from each ear, but leave it attached at the stem end. Remove the silk from each ear and rinse under cold running water. If the ear is too long to fit upright in your slow cooker, trim off the top. Fold the outer husk back up around the corn and tie the top with a bit of kitchen twine or a strip of husk leaf. Trim the stems flat so that the ears can stand upright in the slow cooker (do not stack them horizontally).
2. Arrange the ears with the stem ends down and packed together, standing up in the cooker; add the water (1/2 cup for the medium size cooker, 3/4 cup for the large cooker). Cover and cook on HIGH until the corn is very tender (pull back the husk and pierce with the tip of a knife to check), 1 to 2 hours, depending on the age of the corn.
3. Remove the corn from the cooker with tongs, remove the husks, and slather with butter. Eat immediately.
Serves 4 to 8
Setting and Cook Time: HIGH for 1 to 2 hours
"...After cooking, you can leave the corn in the crock on KEEP WARM until serving time. For this recipe, be sure to get corn still in its fresh green husk."
Per Serving (excluding unknown items):
77 Calories;
1g Fat (10.7% calories from fat);
3g Protein;
17g Carbohydrate;
2g Dietary Fiber;
0mg Cholesterol;
14mg Sodium.
Exchanges:
1 Grain(Starch).
Nutr. Assoc. : 0 0 0
Recipe By : Not Your Mother's Slow Cooker Recipes for Entertaining by Beth Hensperger and Julie Kaufmann
Formatted by : Chupa Babi
Exported from MasterCook *
