Five Ingredients or Less Slow Cooker Cookbook
by Stephanie O’Dea
- 6 ears corn, husks and silk removed
- 10 garlic cloves, minced
- 1 tablespoon dried parsley
- 1/4 cup salted butter, cut into large pats
Use a 6-quart slow cooker. Add the corn to the insert, and then add the minced garlic and parsley. Drop in the butter.
Cover and cook on Low for 4 yours or on High for 2 hours. Using kitchen tongs, flip the corn over a few times to evenly disperse the garlic, parsley, and butter before serving.
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