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 TimePrep: 10 min. Cook: 2 hours
- 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
- 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
Nutrition Facts4 pieces: 161 calories, 9g fat (6g saturated fat), 8mg cholesterol, 118mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 4g protein.
Originally published as Skinny slow cooker corn on the cob in Simple & Delicious August/September 2018
Follow along as we show you how to make these fantastic recipes from our archive.