Corn on the cob in a slow cooker

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to cook corn on the cob in a slow cooker? Very simple and fast. Choose young corn. That is, the grains should be milky white or pale yellow, soft and juicy. In fact, young corn can be eaten even without cooking. When purchasing, choose cobs without diaper rash or damage. If possible, it is better to slightly unscrew the green leaves and look at the quality of the cob.

2. STEP 2

   

   Remove leaves from young corn cobs. Leave some of the inner clean leaves. Trim the stalk and remove the hairs. If necessary, cut off the front without the grain. If the cobs are very long and do not fit into the multicooker bowl, cut them in half.

3. STEP 3

   

   Place the washed leaves at the bottom of the bowl. This is necessary so that the cobs do not stick to the bottom of the bowl.

4. STEP 4

   

   Place the cobs on top. Pour in hot water. It took me 2 liters. You may need more or less water. But make sure that it does not exceed the permissible upper mark on the bowl, otherwise, with strong boiling, the water will splash out of the edges.

5. STEP 5

   

   Add sugar and butter. This will give the corn a creamy, sweet flavor. I cooked corn in different ways, but with sugar and butter it turns out the most delicious. You can skip this step if you wish. I do not recommend adding salt right away - the grains will become tougher.

6. STEP 6

   

   Close the multicooker lid and set the program to Cooking mode (I have Cooking/Beans

7. STEP 7

   

   Add salt 5 minutes before the end of cooking.

8. STEP 8

   

   When the beep indicates the end of cooking, transfer the corn to a plate and cool slightly. You can serve boiled corn with salt, but cooked in this way it is tasty in itself and does not need additional spices. Bon appetit!

Comments on the recipe

Natalia M

18.09.2023

4.8

Before the golden corn season ends, I want to enjoy it to the fullest. Therefore, I tried a new method for cooking corn on the cob in a slow cooker. Everything is clear with the saucepan, but with the multicooker I haven’t quite figured it out yet. The good thing is that the recipe has detailed steps. I poured hot water over the peeled corn cobs to shorten the cooking time. I’ve already cooked corn with butter and it produces a very soft, creamy taste! But I haven't added sugar yet. I thought the corn looked a little like canned corn. This is delicious! We prefer to salt ready-made cobs so that the grains can be felt. For this we use pink Himalayan or large seaweed. I cooked the corn on the “stew” mode for 25 minutes. This was quite enough. But if the corn is not very young, I think it will take longer. Thank you very much for an interesting recipe! The corn is simply gorgeous!