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).
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
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
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.