Recipe #213.
                                                              Corn on the Cob

4-6 Ears of Corn, or as many as your Crock-Pot will hold, if you need more.
Butter and/or Olive Oil to coat; or can used Seasoned Butter; if you like.
Sea Salt or Salt Substitute to taste.
Pepper to taste. (optional).
Aluminum Foil.
1/2 Cup Water or a little more, if needed, to cover the bottom of the Crock-Pot 1/2-1 inch.

Use a Oval Crock-Pot that the Corn will fit in.
Remove husks and silk from the Corn.
Wash and pat dry.
Coat each Ear of Corn with Butter; Olive Oil or both.
Lay each Ear of Corn on a piece of foil.
Season well.
Wrap each Ear of Corn with the foil. and place lengthwise. in the Crock-Pot.
Add in the Water.
Cover and cook on Low for 4 hours or on High for 2-2 1/2 hours.