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Slow-Cooker Corn on the Cob Is the Easiest Thing Ever
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When you’re cooking for a crowd, stopping to babysit a pot of boiling corn can totally mess with your timing. Instead, let your slow cooker do all the work so you can focus on perfecting your famous turkey burgers, grilling salmon skewers, making pasta salad and the ten million other things you need to do before guests arrive.

What you need: Tinfoil, a slow cooker, ten ears of corn, olive oil and any seasonings you want (bonus points for creativity).

What you do: Husk the corn and remove the silk, then place each ear on a piece of tinfoil. Brush the corn with olive oil, then add any seasonings you like--salt, pepper, chili powder, cilantro, etc. Wrap each corncob in tinfoil and twist the ends to seal. Fill the Crock-Pot with water, put the wrapped corn inside, then cook on high for about three hours while you prep everything else. Keep the cooker on "warm" until you're ready to eat, then carefully remove the corn with tongs and allow the foil to cool slightly before unwrapping.

Then what? Eat them. Preferably outside.

RELATED: How to Cut Corn Off the Cob

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