📖 Instructions

1. Prepare the Corn: Start by shucking the corn, removing all the husks and silk. Give them a good rinse under cold water to make sure they're nice and clean. If your corn cobs are too long to fit comfortably in your crockpot, simply cut them in half. It's alright if they touch or slightly overlap; they'll cook down a bit.
2. Layer the Crockpot: Place half of the butter pats evenly across the bottom of the crockpot. This creates a flavorful base that will infuse the corn as it cooks. Next, arrange the corn cobs in a single layer over the butter. If you have more corn than can fit in one layer, stack them gently, trying to distribute them evenly. Now, put the remaining butter pats on top of the corn.
3. Season the Corn: Sprinkle the salt and pepper evenly over the corn. This enhances the natural sweetness of the corn and adds a subtle savory note. Don’t be shy with the seasoning, but remember you can always add more later, so start with a moderate amount.
4. Cook on Low: Cover the crockpot and cook on low for 3-4 hours. The exact time can vary based on your crockpot, so start checking for tenderness around 3 hours. The corn is ready when the kernels are bright yellow and easily pierced with a fork.
5. Serve: Once the corn is cooked to your liking, use tongs to carefully remove the cobs from the crockpot. Serve them immediately. Grab a butter knife, add a lil’ extra butter if you please. Enjoy!
6. Clean Up: Now that you've devoured that delicious corn, it's time to deal with the aftermath. Unplug the crockpot and let it cool completely before attempting to clean it. Wash the insert with warm, soapy water, and don't forget to wipe down the outside of the crockpot too.
7. Optional additions: If you want to add more flavors into your dish, mix in red pepper flakes or some garlic powder for a spicy, herby dish!