Just looking at this picture makes me want summer to last forever. Right now corn is the king of the Farmer’s Market. It’s the perfect outdoor summer food where you can happily allow the messiest kind of eating and your children will be in heaven. Because my friends, the best way to enjoy corn during the summer is right off the cob. Unless you are me and have a few more weeks left in braces. It’s torture to watch my kiddos devour it right off the cob and I have to daintily cut it off.
I have a million happy memories of shucking corn on the back porch growing up. Now I give this job to my kids. It’s the perfect way to get them involved and out of the kitchen if you need a little space.
I’ve recently started using a slow cooker for corn on the cob. Usually I throw corn on the grill, but lately there’s simply not enough time or space on the grill. Slow Cookers are amazing kitchen helpers. They are my trusty, Kitchen Sidekicks. The slow cooker can have the corn hot and ready to go while I finish a giant salad or chicken on the grill. It’s actually really nice to have one less thing that I have to worry about burning or turning. It’s also just reality that when school starts next week I won’t have the luxury of grilling every day. This method will allow us to enjoy hot corn on the cob even with crazy after-school schedules.
It’s time to use your own Kitchen Sidekick to make hot, tasty corn on the cob. It’s insanely easy and you’ll end up doing this for the rest of the summer! Toss in 5-6 ears of shucked corn in a oblong slow cooker and add 1/4 cup water. Cook on high for 2 – 2 1/2 hours or until the corn has turned a cheery, bright yellow.
My kids love to pounce on the corn right away with butter and salt. If I manage to add a few more spices before they pounce, I usually add a few cranks of fresh pepper, salt, and chili powder. We’ve also tried olive oil, salt, and fresh basil ribbons. What does your family love? Or do your kids pounce before you can add too many toppings? I, however, cannot pounce until I get these darn braces off.
I hope your summer winds down nicely with easy options for summer side dishes and a big glass of my Frosted Lemonade.
Alli blogs at Don’t Panic Mom where she trades panic for a fun, positive approach to family health. She’s living the dream with her four kids, hunky husband, and eight chickens in eastern Colorado.
- 6 ear, yields corn on the cob
- 1/4 cup water
1. Clean away any remaining corn silk and place corn cobs into an oblong slow cooker.
2. Pour in 1/4 cup water and turn on high. Cook for 2 – 2 1/2 hours or until the kernels are a bright, cheery yellow.
3. Serve with your favorite toppings.