Source: Practical Stewardship
-6 corn on the cob, shucked
-4 tablespoons butter, melted
-1 tablespoon garlic, minced
-1 teaspoon italian seasoning
-6 sheets of foil
-Shuck the corn.
-Mix butter, garlic, italian seasoning, salt and pepper in a small bowl.
-Place each ear of corn on a sheet of foil and fold the sides up so when to pour the butter mixture over, it doesn’t spill out.
-Drizzle a spoonful of the butter mixture over each ear of corn.
-Wrap the foil around the corn so that the juices won’t run out and place each in the crock pot.
-Cook on low for 4 hours or high for 2 hours.