Serves 4 to 6. Recipe is by Julie Kay.
6 fresh corn on the cob, broken in half if needed to fit into cooker
6 tablespoons butter or margarine
2 (0.4-oz.) packages dry Ranch salad dressing
2 onions, peeled and quartered
1. Place each ear of corn on aluminum foil and cut butter or margarine into small tabs, putting about 3 tabs on each ear.
2. Sprinkle each ear with dry Ranch dressing. Wrap each tightly in foil and cook on Low for 3 to 4 hours.