- 4–6 ears of corn, husked
- Butter (about 1/2 tablespoon per ear, cubed)
- Place each ear of corn on a sheet of aluminum foil large enough to tightly wrap it. Place butter cubes on top of corn. Sprinkle with desired amount of salt and pepper.
- Wrap each ear up tightly. Roll the sides upwards towards the seam. Place seam side up in slow cooker.
- Cover and cook for 2 to 2-1/2 on high, or 4 to 4-1/2 hours on low.