Slow Cooker Corn on the Cob

This "Slow Cooker Corn on the Cob" recipe is a great alternative to boiling the popular seasonal vegetable. Most people don't realize that you can cook corn in a slow cooker, its easy to do and the flavor might even be better.

The reason this slow cooker corn on the cob recipe works so well is because the corn steams deliciously without losing any of its sweet flavor. Served with butter, salt and pepper you are sure to love it. This recipe couldn't be any easier. Some of the ingredients you will need include corn, lemon juice, butter and seasonings. To start you will place the corn in a slow cooker and pour in some water. Cook on high for 2 1/2 to 3 hours or until the corn is bright yellow and tender. This recipe is a great way to enjoy all that fresh local corn you picked up over the summer.

Corn, as it is known in some Englishspeaking countries, is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. It is otherwise known as maize. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch. The six major types of maize are dent, flint, pod, popcorn, flour, and sweet. Most historians believe that maize was domesticated in the Tehuacan Valley of Mexico. The Olmec and Mayans cultivated it in numerous varieties throughout Mesoamerica through cooking, grinding or processed through nixtamalization. Beginning in about 2500 BC the crop spread through much of the Americas. The region developed a trade network based on surplus and varieties of maize crops. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries. Maize spread to the rest of the world because of its ability to grow in diverse climates. Sugar rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses which include grinding it into cornmeal or masa, pressing it into corn oil, and through fermentation and distillation to make alcoholic beverages like bourbon whiskey and as chemical feedstocks.

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