Sides

CORN ON THE COB

CORN ON THE COB

Prep time: 10 minutes / Cook time: 4 to 5 hours on low
There’s nothing better than fresh corn on the cob in the
summertime! But boiling corn robs it of most of its flavor. In a
slow cooker, you are essentially steaming the corn, which keeps the
flavors intact. Serve this corn with Salsa Verde Chicken (here).
Serves 8
8 corn ears, husked
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
¾ cup water
1 small onion, chopped
2 garlic cloves, minced
Butter (optional)
Fresh cilantro (optional)
1. Lightly brush the corn with the olive oil. Season the ears with
the black pepper and chili powder and put them in a 6-quart slow
cooker.
2. Add the water along with the onion and garlic. Cover and cook
on low for 4 to 5 hours, until the corn is bright yellow.
3. Drain and serve, with butter and fresh cilantro, if desired.
Per Serving (1 ear plus 2 tablespoons onion-garlic mixture): Calories: 95;
Total Fat: 3g; Saturated Fat: 0g; Trans Fat: 0g; Polyunsaturated Fat: 0g;
Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 17mg; Carbohydrates:
19g; Fiber: 3g; Sugars: 3g; Protein: 3g

COOKING TIP: You can tweak the seasonings and use whatever you
have on hand. Try fresh sprigs of thyme or rosemary, or 1 teaspoon each of
dried basil or dried mustard.