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
chopped
cilantro
Place
corn pieces in 6-quart crock pot and add remaining ingredients, except
cilantro.
Cover
and cook on HIGH for 2 hours.
Remove
corn from crock pot and sprinkle with cilantro.
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