Here in the midwest, we eat corn on the cob all summer long when it’s fresh and sweet at the local farm stands. It’s delicious on the grill or boiled, but I love how tasty and easy it is to just toss it in the crockpot – no need to worry about it drying out thanks to the humid heat of the slow cooker.
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Shuck the corn, removing the silk from the corn. Rinse well.
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Pour the water and sugar into the slow cooker and stir to combine. Add the corn to the slow cooker.
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Cover and cook on high for 3-4 hours or on low for 6-7 hours.
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Remove the corn from the slow cooker and brush with melted butter or roll through softened butter to liberally butter the corn. Season with salt and pepper, to taste.
