Recipe From: CROCKPOT
Makes 4 to 5 servings
1/2 cup (1 stick) unsalted butter, at room temperature
3 to 4 cloves garlic, minced
2 tablespoons finely minced fresh parsley
4 to 5 ears of corn, husked
Salt and black pepper, to taste
1. Thoroughly mix butter, garlic and parsley in small bowl.
2. Place each ear of corn on a piece of aluminum foil and generously spread butter on each ear. Season corn with salt and pepper and tightly seal foil.
3. Place corn in crock pot; overlap ears,if necessary. Add enough water to come 1/4 of the way up each ear. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 21/2 hours or until done.