Ingredients:

  • 8 ears fresh sweet corn, husks and silk removed
  • 0.5 cup filtered water
  • 0.5 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, finely minced
  • 0.5 tsp smoked paprika
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep the corn. Remove all husks and silk from the 8 ears of corn. Note: Running the corn under cold water while rubbing with a towel helps remove stubborn silk.
  2. Add the liquid. Pour 0.5 cup filtered water into the bottom of the slow cooker insert.
  3. Stack the ears. Place the corn inside, stacking them in a log cabin pattern (alternating directions) until the slow cooker is filled.
  4. Seal and cook. Place the lid on tight and cook on High for 2 hours. until the kernels are bright yellow and plump.
  5. Mix the rub. While the corn cooks, whisk together the 2 tbsp olive oil, 0.5 tsp sea salt, 0.5 tsp smoked paprika, and 0.25 tsp black pepper in a small bowl.
  6. Check for doneness. At the 2 hour mark, the corn should smell sweet and look glossy.
  7. Apply the seasoning. Use tongs to carefully lift each ear and brush generously with the oil mixture.
  8. Garnish and serve. Sprinkle the 1 tbsp minced parsley over the ears while they are still hot until the green flakes stick to the oil.