I’ve said it often, but it’s something that bears repeating. The slow cooker is a vehicle for convenience, one of many such appliances for cooks on the go in the modern era.
For those who wonder why one should use a slow cooker when the same results can be achieved a bit quicker with the microwave, oven or stove-top cooking, the answer lies in scheduling.
For anyone trying to keep a household running smoothly, chauffeuring youngsters, jobs, caregiving or any number of daily life responsibilities, making meals is challenging. It’s good to have a plan or to know that at least a portion of it is under control.
Even contributing a side dish is made easier by being able to keep the dish warm for however long you need it.
While corn is plentiful during the summer months, try adding butter and dry Ranch dressing mix to corn on the cob. Break each cob in half if you need to do so to fit it into the slow cooker.
Wrap each cob in aluminum foil and cook for three to four hours. No need to add liquid to the cooker.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.