Slow-Cooked Corn on the Cob
I like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains dairy
slow cooker
vegetarian
pescatarian
- 3/4 teaspoon salt
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1/4 cup butter cubed
- 1 medium onion chopped
- 2 green onions sliced
- 1 leaf
- 4 medium ears sweet corn, cut into 2-inch pieces
- 1 can (15 ounces) coconut milk
- 6 fresh thyme sprigs
- 1/4 cup fresh cilantro leaves chopped
- Carbohydrate 2.33014055953755 g
- Cholesterol 30.5031250388668 mg
- Fat 11.6183141281264 g
- Fiber 0.954216513436952 g
- Protein 0.652233598878775 g
- Saturated Fat 7.31516873774423 g
- Serving Size 1 1 serving (29g)
- Sodium 84.0783775921193 mg
- Sugar 1.3759240461006 g
- Trans Fat 0.843194621700298 g
- Calories 112 calories
In a 5- or 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on high 2-3 hours or until tender. Serve with cilantro and green onions.
