What a weekend! If you haven’t noticed yet by looking around on the blog today, I was a busy girl this Saturday and Sunday. Now that most of my branding is complete, I can finally put it to use. That means I’m pretty much in what I like to refer to as computer Hell. Eventually, I will either learn, pay someone else to do it, or just bang my head about fifty times on my keyboard as Brenna stares at me wondering why humans are so screwy. In the meantime, make sure you subscribe to Faith, Hope, Love, & Luck if you would like to receive all of the latest news, special content, and exclusive recipes. Think you signed up before? Maybe you did but with a new email provider, it’s possible that you were left out. Remember also, this is a computer and me together in one room for countless hours; things are bound to go wrong. So sign up, and make sure you don’t miss out on any of the fun.

So now to the Summer Crockpot Crazy Corn. I’ve been craving corn for weeks now, ever since the evening when our neighbor Pete so sweetly delivered two ears of freshly grilled corn to us. It’s not something I usually dream about or even think about for that matter, but this summer things are different. I want corn in everything. I want it tarted up like a kid playing dress up. I want it smeared with copious amounts of butter, sprinkled with seasoning, wrapped in foil, and then steamed in a crockpot. I want all of the sweet yummy sinfully tasty corn with no real cooking involved. Remember, I’m a busy girl. I need all of my time to scream at my computer, utter every cuss word imaginable under the sun, and then convince my dear sweet Brenna that her kooky Mommy isn’t nutty as a flippin’ fruitcake.

Ingredients:

• 6 Cobs of Corn, Husked and Desilked
• 1 Stick Unsalted Butter, Softened
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Ground Paprika
• 1 Cup Water
• Fresh Chives, Chopped

Directions:

1. Prepare 6 sheets of tin foil to wrap each corncob in; set aside.
2. In a small bowl, combine the sea salt, black pepper, and paprika; set aside.
3. Cut the stick of butter into 6 equal pieces.
4. On each piece of foil, smear each corncob with 1 piece of the butter and then sprinkle with 1/4-teaspoon of spice mixture.
5. Wrap the corncobs lengthwise in the foil, and then carefully fold the ends up being careful not to tear the foil.
6. Stack the foil-wrapped cobs in a crockpot seam side facing up, add water, and then cook for 2 1/2 hours on high heat.
7. Remove the wrapped corn from the crockpot and set aside on a plate for 30 minutes before unwrapping, sprinkling with chives and serving.

Suggestions:

• Discard any juice the corn has cooked in…it will basically be watered down and not worth keeping.
• Melt an extra tablespoon or two of butter to drizzle over the corn before sprinkling with a bit of additional sea salt, pepper, paprika, and fresh chives before serving.
• Six corncobs will just fit inside of a large oval crockpot. I don’t suggest even attempting this recipe with a round crockpot.

Improvements:

• Roll the finished corn in 1/2-cup of finely grated Parmesan cheese before serving.
• Replace the chopped chives with freshly chopped cilantro.

Print

Yum

Summer Crockpot Crazy Corn

Ingredients:

• 6 Cobs of Corn, Husked and Desilked
• 1 Stick Unsalted Butter, Softened
• 1/2 Teaspoon Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Ground Paprika
• 1 Cup Water
• Fresh Chives, Chopped

Directions:

1. Prepare 6 sheets of tin foil to wrap each corncob in; set aside.
2. In a small bowl, combine the sea salt, black pepper, and paprika; set aside.
3. Cut the stick of butter into 6 equal pieces.
4. On each piece of foil, smear each corncob with 1 piece of the butter and then sprinkle with 1/4-teaspoon of spice mixture.
5. Wrap the corncobs lengthwise in the foil, and then carefully fold the ends up being careful not to tear the foil.
6. Stack the foil-wrapped cobs in a crockpot seam side facing up, add water, and then cook for 2 1/2 hours on high heat.
7. Remove the wrapped corn from the crockpot and set aside on a plate for 30 minutes before unwrapping, sprinkling with chives and serving.

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• 1. Please link-up only original crockpot recipes created by you.
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