Crockpot Corn on the Co
### **Crockpot Corn on the Cob with Baby Potatoes and Carrots**
#### **Ingredients:**
– 6 ears of corn, husked and cleaned
– 1 stick of butter, cut into pieces
– 1 tablespoon dried onion flakes
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 tablespoon dried parsley
– 1 teaspoon garlic powder (optional)
– 1 teaspoon Lowry’s seasoned salt (optional)
– 1 cup water
– Aluminum foil
– **Optional:**
– 1 pound baby potatoes
– 1/2 pound baby carrots
– Additional seasonings for potatoes (e.g., rosemary, thyme)
#### **Instructions:**
1. **Prepare the Corn:**
– Husk and clean the ears of corn. If you’re adding baby potatoes and carrots, wash them thoroughly.
2. **Prepare the Crockpot:**
– Pour 1 cup of water into the bottom of the Crockpot.
– Lay a sheet of aluminum foil on the bottom of the Crockpot, leaving some foil hanging over the edges to wrap around the corn later.
3. **Add the Vegetables:**
– If using, place baby potatoes and carrots on top of the foil in the bottom of the Crockpot. Season them with salt, pepper, and any additional herbs you like.
4. **Season the Corn:**
– Place the ears of corn on top of the potatoes and carrots (if using), or directly on the foil if not using the extra vegetables.
– Sprinkle the dried onion flakes, salt, black pepper, parsley, garlic powder, and Lowry’s seasoned salt (if using) over the corn.
– Dot the corn with pieces of butter.
5. **Cook:**
– Wrap the foil loosely around the corn, creating a packet to help the corn cook evenly and absorb all the flavors.
– Cover the Crockpot with the lid and cook on high for 3 hours.
6. **Serve:**
– Carefully remove the corn (and the potatoes and carrots, if using) from the Crockpot.
– Serve hot, with extra butter if desired.
Enjoy your juicy, flavorful corn on the cob, with perfectly cooked baby potatoes and carrots if you added them!