We’re pretty fortunate to have access to such fresh produce here in Lancaster County. These days, we’re eagerly watching those road-side stands for corn on the cob. We spotted some last week at a neighboring farm. (We also saw a dog looking for a cool spot to take a nap.)
Don’t know about you, but we eat a lot of corn on the cob this time of year. It’s fun to eat (even if you have to floss afterwards) and we like the sweet-tasting crunch. Yep, corn on the cob will soon be hitting our tables on a weekly—if not daily—basis.
The problem is that boiling a pot of water to cook corn on the cob makes the house sweltering hot and then, frankly, we’re nearly too toasty to eat the cooked corn anyway.
So we made corn on the cob in the slow cooker and loved the results. The house stayed cool and the corn hit the spot, especially when we added butter and salt.
Corn on the Cob
Fix-It and Forget-It Diabetic Cookbook, pg. 190
Makes 6 servings
Ideal slow cooker size: 5-6 quart
6 small (5½ -6½”long) ears of corn (in husk)
½ cup water
1. Remove silk from corn, as much as possible, but leave husks on.
2. Place the corn in the slow cooker.
3. Add water.
4. Cover. Cook on Low 2-3 hours.
Exchange List Values:
Basic Nutritional Values:
Calories 68 (Calories from Fat 5), Total Fat 1 gm (Saturated Fat 0.1 gm, Polyunsat Fat 0.3 gm, Monosat Fat 0.2 gm, Cholesterol 0 mg), Sodium 3 mg, Total Carbohydrate 16 gm, Dietary Fiber 2 gm, Sugars 2 gm, Protein 2 gm