6 ears of fresh corn, husked
1 cup water
1/2 cup (1 stick) unsalted butter, cut into small cubes
1 tablespoon dried onion flakes
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
1 teaspoon dried parsley
Optional: 1 teaspoon minced garlic
Optional: 1 teaspoon Lowery’s salt
Optional add-ins: Baby potatoes, baby carrots
Instructions:
Prepare the Crockpot:
Line the bottom of the crockpot with a layer of tin foil to help distribute heat evenly and prevent the corn from getting too hot.
Layering:
Place the fresh corn ears evenly in the crockpot.
Seasoning:
Sprinkle dried onion flakes over the corn.
Distribute the cubes of butter evenly on top of the corn.
Sprinkle salt, black pepper, and dried parsley over the corn.
Optionally, add minced garlic and Lowery’s salt for extra flavor.
Additional Veggies:
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