With the weather cooling down now I really like to use my crockpot more. Corn on the cob isn’t something I normally would throw in a crockpot since we usually grill it, but we really liked this. It had a lot of flavor and the coconut milk gave it a creamier taste. Perfect for an easy Fall party potluck side dish.
Crock Pot Corn on the Cob
(Adapted from Spicy Southern Kitchen)
5 to 6 ears of corn, cut in half or thirds
1 can coconut milk
1 cup water
4 tablespoons butter, cut into 4 or 5 pieces
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
Cover and cook on HIGH for 2 hours.
Remove corn from crock pot and sprinkle with cilantro.