Recipe: Crockpot Corn on the Cob with Parmesan and Paprika
And you’re welcome. I will go ahead and say that because you are going to LOVE this recipe. It’s quick, easy and delicious. In fact, I recently made this for our BBQ and Fair Food Potluck here at the radio station and my coworkers were shucking the corn off the cob with their teeth! Check it out!
CROCKPOT CORN ON THE COB W/ PARMESAN AND PAPRIKA
5 cobs of sweet corn (break each in half)
10 tablespoons of butter (one for each half cob)
Okay, this is really easy. Place each half cob on its own sheet of aluminum foil. Before wrapping it, hit it with some salt and pepper and sprinkle it vigorously with paprika. Cover each with about 1/8 cup of Parmesan cheese and place a tablespoon of butter on top. Wrap it up tightly and place in the crockpot. Do this to each piece so that each corn cob is individually wrapped with butter, salt, pepper, paprika and Parmesan cheese.
Cook in the crockpot . . .on low . . . for five hours. Do NOT add water to the crockpot. With the butter and natural juices of the corn, you won’t need it.
After five hours, get ready to sink your teeth into some of the most delicious corn you will ever eat.
**By the way, if you want to add more parmesan cheese and paprika to the corn after you unwrap them, have at it! I always add a little more for garnish and additional flavor!**