- 4 tablespoons butter, softened
- 2 teaspoons Cajun seasoning, or more to taste
- 4 medium ears sweet corn, husks removed
- 3/4 cup water
- Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn.
- Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours. Yield: 4 servings.
Reviews forSlow-Cooked Cajun Corn
"I wonder if this would work also with the use of a crockpot liner still wrapping the ears in foil."
"I made this yesterday, it was so very good and easy. I used Cajun spice instead of seasoning, I don't know if they are the same. I did 12 ears of corn in my crock pot and it was all good and tasty. I tripled my butter mixture because of more corn and my concern was there wouldn't be enough so I went light on butter in the beginning. When I was closer to being done wrapping ears, I had plenty of butter left so I unwrapped half my ears and put more butter on. I used regular foil and tore a piece, then rolled corn on an angle to get my double foil, it worked fine. I made this for a fussy group of four and all but 2 ears were eaten. This is perfect for a picnic or buffet style as the corn stays hot in the crock pot and no boiling water to worry with."