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Slow-Cooked Corn on the Cob

I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    4 servings

Ingredients

  • 4 medium ears sweet corn, cut into 2-inch pieces
  • 1 can (15 ounces) coconut milk
  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 6 fresh thyme sprigs
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 green onions, sliced

Directions

  • In a 5- or 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on high 2-3 hours or until tender. Serve with cilantro and green onions.

Test Kitchen tips
  • The coconut milk mixture infuses the corn with flavor.
  • Two hours of cooking will produce crisp-tender corn. For softer corn, cook closer to three hours.
  • Nutrition Facts
    4 pieces: 161 calories, 9g fat (6g saturated fat), 8mg cholesterol, 118mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 4g protein.

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