When the summer sun beats down, the last thing you want to do is spend hours slaving over a hot stove. That's where this slow - cooked corn on the cob with a flavorful compound butter comes in. It's the perfect fuss - free side dish for your summer dinners, and it's incredibly easy to make.
Let's start by talking about the star of the show: the corn on the cob. Corn is a staple of summer, and there's nothing quite like the sweet, juicy taste of fresh corn. When choosing your corn, look for ears that are bright green, with tight husks and plump kernels. The silk should be brown and dry at the tips. Freshness is key here, as it will greatly impact the final flavor of your dish.
Now, onto the compound butter. Compound butter is simply butter that has been mixed with various herbs, spices, and other flavorings. It's a great way to add a burst of flavor to any dish, and in this case, it takes the humble corn on the cob to a whole new level. You can customize the compound butter to your taste preferences. For a classic flavor, you might use a combination of fresh parsley, garlic, and a pinch of salt and pepper. If you're feeling adventurous, you could add some chili flakes for a bit of heat, or some lemon zest for a bright, citrusy flavor.
To make the compound butter, start by taking a stick of unsalted butter and letting it soften at room temperature. Once it's soft, place it in a bowl and add your chosen herbs and spices. Use a fork or a whisk to mix everything together until it's well - combined. You can also use a food processor for a smoother consistency. Once your compound butter is ready, you can either use it right away or store it in the fridge for later use.
Now, let's get to the cooking process. First, shuck the corn on the cob and remove the silk. You can do this by pulling back the husks and gently rubbing the silk off with your hands. Rinse the corn under cold water to make sure all the silk is removed.
Next, take your compound butter and generously coat each ear of corn. Make sure to get the butter into all the nooks and crannies between the kernels. You can use a pastry brush to help with this, or simply use your hands. Once the corn is coated, place the ears in the slow cooker. You can arrange them in a single layer, or stack them if you have a large slow cooker.
Cover the slow cooker and cook on low for about 2 - 3 hours. The exact cooking time will depend on the size of your corn and the power of your slow cooker. You'll know the corn is done when it's tender and the kernels are easily pierced with a fork. The slow - cooking process allows the flavors of the compound butter to really soak into the corn, creating a delicious and flavorful side dish.
When the corn is done, carefully remove it from the slow cooker using tongs or a fork. You can serve the corn right away, or let it cool slightly before handling. You might want to place the corn on a serving platter and sprinkle some additional herbs or spices on top for a bit of extra flavor and visual appeal.
This slow - cooked corn on the cob with compound butter is not only delicious but also very versatile. It pairs well with a variety of main courses, such as grilled chicken, steak, or fish. It's also a great addition to a summer barbecue or picnic. You can make a large batch of the compound butter in advance and keep it in the fridge, so you're always ready to whip up this easy and delicious side dish.
Another great thing about this recipe is that it's a great way to use up any leftover herbs you might have in your garden or fridge. Instead of letting them go to waste, you can turn them into a flavorful compound butter and use them to enhance the taste of your corn. You can experiment with different herb combinations to find your favorite flavor profile.
In conclusion, this slow - cooked corn on the cob with compound butter is a must - try recipe for the summer. It's easy to make, delicious, and a great addition to any summer meal. So, the next time you're looking for a fuss - free side dish, give this recipe a try. Your taste buds will thank you!
