We can get a roaring debate going around our house about whether to eat corn on the cob or off.
When I was growing up, everyone ate it on the cob—even my grandparents. No one outgrew this.
We had nifty individual corn scrapers that you pulled down through the kernels while they were still on the ear. The teeth in the scraper split open the kernels, crushed-corn-style, before you ate them. It was bliss.
We weren’t stingy with the butter. We spread it on the hot ears so thick that it dripped off our elbows. We had an experience with the corn.
So it’s always seemed awfully tame to me to cut it off the cob before taking it to the table. Sure, I know all the practical reasons. You can eat the corn right along with everything else in the meal. No having a special corn course, followed by everyone washing up at the sink, putting toothpicks to work, and then getting clean plates, free of pools of butter and salt, for the rest of the menu.
But who doesn’t have time for this a couple of times a summer?
Which way do you eat corn?
Remember, you can make corn in your slow cooker, whichever way you eat it.
from Fix-It and Forget-It BIG Cookbook, page 523
Makes 3-4 servings
Prep Time: 10 minutes
Cooking Time: 2-3 hours
Ideal Slow Cooker Size: 5-6 quart
6-8 ears of corn (in husks)
½ cup water
1. Remove silk from corn as much as possible, but leave husks on. (Push the husks back while removing the silk; pull them back up over the ears before putting them in the cooker.)
2. Cut off any stalk ends of the corn cobs so the ears fit into the cooker.
3. Add water.
4. Cover. Cook on Low 2-3 hours.