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Peppered Corn on the Cob

Bacon imparts a smoky flavor that makes this corn dish like no other.

Prep: 13 minutes, Cook: 4 hours

Slow-Cooker Size: 5-quart

Oxmoor House FEBRUARY 2006

  • Yield: Makes 6 servings


  • 6 tablespoons butter, softened
  • 4 garlic cloves, pressed
  • 6 ears fresh corn, husks removed
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 12 fully cooked bacon slices (we tested with Ready Crisp Bacon)
  • 1/2 cup chicken broth
  • 1 jalapeño pepper, minced


Combine butter and garlic in a small bowl. Rub garlic butter evenly over ears of corn. Sprinkle evenly with pepper and salt. Wrap each ear of corn with 2 bacon slices, and secure with wooden picks. Place corn in a 5-quart slow cooker. Add broth and jalapeño pepper.

Cover and cook on LOW 3 to 4 hours or until corn is tender. Remove bacon before serving, if desired.

Bacon Bit: If you don't want to wrap the bacon around the corn, simply chop the bacon and sprinkle on top of the corn in the cooker.


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Peppered Corn on the Cob recipe