Ingredients
- 4 medium ears corn on the cob, husks removed
- 2 tablespoons butter, melted
- 2 tablespoons original hot sauce
- 1 teaspoon celery salt
- 1/4 crumbled blue cheese
Directions
- Trim ends of corn if necessary to fit into a slow cooker crock. Tear off 4 sheets of heavy duty aluminium foil large enough to wrap each ear of corn. Place corn on foil.
- In a small bowl, mix butter, hot sauce and celery salt. Spread over each ear of corn. Wrap in foil and place in crock.
- Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 5 to 6 hours or until corn is tender.
- Unwrap corn and top with crumbled blue cheese before serving.
Serves: 4
