Description
Born out of a sizzling July kitchen emergency, this corn recipe is my go-to for feeding a crowd with zero stress. Toss your ears into a slow cooker with garlic, butter, and a dusting of Parmesan, and just like that—you’ve got flavor-packed, fork-tender corn without steaming up the house. Whether it’s a backyard bash or a lazy Sunday, this is how summer corn should taste: effortless, rich, and totally craveable.
Ingredients
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6 ears fresh corn, husked (halve if needed)
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½ cup unsalted butter, melted
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3 garlic cloves, minced (or 1 tsp garlic powder)
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½ cup grated Parmesan (the powdery kind works great!)
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1 tsp Italian seasoning
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Salt & pepper to taste
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Optional: fresh parsley, chili flakes, lemon wedges
Instructions
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Prep the Corn
Husk and rinse corn. Cut in half if your slow cooker is tight on space. -
Mix Garlic Butter
Melt butter and stir in garlic, Italian seasoning, salt, and pepper. Taste it—this is your flavor base! -
Load the Slow Cooker
Arrange corn inside. Pour garlic butter evenly over the ears. Sprinkle Parmesan generously. Do not stir! -
Cook to Perfection
Cover and cook on LOW for 4–5 hrs or HIGH for 2–3 hrs. Your home will smell like garlic heaven. -
Serve & Impress
Garnish with parsley, extra cheese, or a squeeze of lime. Serve straight from the pot or plate with extra butter sauce.
Notes
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Char fan? Quickly grill corn post-cook for smoky edges.
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Go Cajun: Use Cajun spice + hot sauce instead of Italian seasoning.
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Street style: Add cotija, chili powder, and lime after cooking.
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Make it vegan: Use plant-based butter and nutritional yeast.
- Prep Time: 10 mins
- Cook Time: 4–5 hrs (low) or 2–3 hrs (high)
Nutrition
- Calories: 250 per serving
- Fat: 16g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g