Ingredients:

  • 8 ears of fresh corn, husks and silk removed
  • 1/2 cup water
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, softened
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper

Instructions:

  1. Trim the stem end of each ear of corn to create a flat base and remove all remaining silk.
  2. Pour the water and salt into the bottom of the 6-quart slow cooker.
  3. Carefully nestle the corn ears inside the slow cooker, stacking them in two layers if necessary, ensuring they are snug.
  4. Cover with a tight-fitting lid and set the slow cooker to Low for 3 hours.
  5. Mix the softened butter, garlic powder, and black pepper to create the glaze.
  6. Remove the corn ears using tongs and immediately brush the butter glaze over each ear while hot.