Ingredients
- 4 medium ears corn on the cob, husks removed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon coarse black pepper
- Sliced fresh basil
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, Parmesan cheese, Italian seasoning and black pepper. 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 sliced fresh basil before serving.
Serves: 4
