Slow Cooker Coconut Corn on the Cob
Slow cooker coconut corn on the cob braises four ears with butter, thyme, onion, and garlic for an easy summer side.
Equipment
- 1 Slow Cooker large enough to hold four ears of corn with the lid closed
- 1 Can Opener for opening the coconut milk
- 1 Cutting Board for preparing the onion, garlic, and optional cilantro
- 1 Chef's Knife for dicing and mincing
- 1 set Measuring Cups and Spoons for measuring the seasonings and butter
- 1 Kitchen Tongs for lifting the hot ears from the cooker
- 1 Colander for draining the cooked ears
- 1 Serving Platter for carrying the warm corn to the table
Ingredients
For the Slow Cooker
- 1 15-ounce can coconut milk
- 1 small onion diced
- 1 clove garlic minced
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 tablespoons butter plus more for serving if desired
- 5 sprigs fresh thyme left whole
- 4 ears corn
Optional Finish
- cilantro chopped
Instructions
Slow Cook the Corn
- Place the corn, coconut milk, butter, salt, pepper, onion, garlic, and thyme in the slow cooker.1 15-ounce can coconut milk, 1 small onion, 1 clove garlic, 1 teaspoon pepper, 1/2 teaspoon salt, 2 tablespoons butter, 5 sprigs fresh thyme, 4 ears corn
- Cover and cook on high for 2 hours.
Drain and Serve
- Lift out the corn and drain it. Remove the thyme stems.
- Serve with additional butter and chopped cilantro, if desired.cilantro
Notes
The remaining coconut-corn cooking liquid may be saved for a corn soup.
Nutrition
Serving: 1ear | Calories: 348kcal | Carbohydrates: 22g | Protein: 6g | Fat: 30g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 364mg | Potassium: 521mg | Fiber: 2g | Sugar: 6g | Vitamin A: 406IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 4mg