Yesterday, I bought 86 ears of corn, and when you have that much corn on your hands, you start to look for a few shortcuts. So, I decided to pull out a couple of my crockpots to see if I could successfully cook corn on the cob that way. I tested two different methods, and one of them was a winner. Here’s how I recommend doing it.
Leave the shucks on your corn, and just cut off the ends.
Then, stack the ears in your crockpot. I was able to fit seven ears in my large oval crockpot.
Stick the lid on to lock in the steam. Then, set your crockpot to high and cook for two hours. Four hours on low should also work.
When your corn is done, remove the lid, and allow the corn to cool until you’re able to handle it comfortably. Then, remove the shucks and corn silk. They should both slide right off.
This will give you beautifully cooked corn, without heating up your kitchen, and it’ll save you all the work of shucking.