Slow Cooker/Grilled Garlic & Herb Corn {Slow Cooker Mondays}

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~This was originally published in March of last year, however, I am dusting it off and re-publishing it again to add to the Slow Cooker Mondays feature on the blog.  Enjoy!~

Spring is officially here! I have to say, besides fall/autumn, spring is my most favorite season.  It's not to hot and it's not to cold.  It's just right.  Spring equals lots of barbeque's, blooming flowers, and taking the kids to the park ;)  It also equals 85 degree weather, huge, monstrous bugs (if you live down my way) and the start of those wonderful outdoor allergies that some of us are blessed with every year.  But why focus on all that?  Corn and barbecue.  That is what we need to focus on!

This recipe is one that my family recently just started making.  Funny thing is, I discovered it back in October of last year, right before Halloween.  The first time I made it, I had another Military Spouse over for dinner.  We were both husband-less due to our spouses being TDY for a few weeks.  Yep.  It happens.  She was my guinea pig and taste tester for this recipe ;) 


The experiment worked and that evening both of us were chowing down on some garlic and herb sweet corn!  I sent her home with three more pieces to share with her kids.  

We've cooked this corn through the long winter months.  With every bite we took, we dreamt of the upcoming spring season and all that it would entail.  Well...it was more like me dreaming, not Husband Man or the kids.  Any dreams they were having were probably about who was going to eat the last piece.

Anywho, now that spring is finally here, I would love to share this recipe with all of you :)   Make this in the slow cooker and free up some of that space on the grill, just in case you have a hankering to make a plethora of juicy burgers ;)  You can bet this recipe will be made quite a bit in our house during this grilling season! 

Slow Cooker/Grilled Garlic & Herb Corn

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

3 to 4 cloves of garlic, minced

2 tbsp. dry parsley flakes

4 to 5 ears of corn, husked

Salt and black pepper to taste

Directions:

1.  Thoroughly mix butter, garlic, and parsley in small bowl.

2.  Place each ear of corn on a piece of aluminum foil and generously spread butter on each ear.  Season corn with salt and pepper to taste.  Tightly seal foil.

3.  Place corn in slow cooker; overlapping ears if necessary.  Add enough water to come 1/4 of the way up each ear. 

4.  Cover and cook on low 4 to 5 hours or on high 2 to 2 and 1/2 hours or until done.

5.  If choosing to grill, place foiled ears on top of the grill and let them cook for a good 15-20 minutes, being sure to turn them occasionally.

Libby's Notes:  If you can, try to use fresh off the farm sweet corn on the cob.  The taste will blow you away!

Recipe Source:  From the book, "Crock Pot:  Best-Loved Slow Cooker Recipes"