Slow Cooker Milk and Honey Corn on the Cob

 Every so often, I'll stumble upon a recipe that makes me stand up and say "WHOA, where has this been all my life?" Yes, ladies and gentlemen, it has happened again! It's so good that I can't even wait until next Monday to post it (as is my usual. well, most of the time).
 This is corn on the cob cooked in a slow cooker! Whodathunkit, right? It's BRILLIANT! No steamy hot pots of boiling water on a swelteringly humid summer day! How perfect is that??? And adding coconut milk to corn, for me, is an absolute revelation. I never had it before, but now I want it in every corn dish I've ever made. They go SO well together. No, it doesn't taste like a coconut Easter egg. You use unsweetened coconut milk, which I've always found to be more buttery than coconutty. (Coconutty?) So it makes perfect sense to pair it with corn, right???
 The recipe is from a website called The Magical Slow Cooker, and seriously, this one is just that. MAGICAL! I think this is now my go-to recipe for corn on the cob. It's just absolutely delicious! Make this for your next cookout and I'll betcha there won't be any leftovers!


6-7 ears of corn shucked and broken in half 
13.66 oz. can light coconut milk 
2 Tbsp. honey 
1 stick salted butter

Add the corn to the slow cooker. Pour over the coconut milk. Drizzle over the honey. Cut up the butter into pieces and add to the slow cooker. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time. (4 hours for frozen corn) To serve, roll each corn piece in the buttery coconut milk mixture.

Notes:
Be sure to use a large slow cooker. 6 Qts or larger.
If you don't want to use coconut milk, you can just you two cups of water or other milk of choice.



Joey's Tips:
Since I have a large slow cooker, I was able to do more than just 6-7 ears of corn. So just fill yours all the way up, fitting the ears in as best you can, and make sure the lid will fit snugly on top so the corn can steam.
 The original recipe says to use light coconut milk, but I used regular. The reason for using light is that is has more of a milk consistency, whereas the regular coconut milk is much thicker. And usually all of the fat solidifies in the can, but I just whisked it together until is was smooth and creamy and pourable.
If you only have unsalted butter, just add a pinch or two of salt over the top!