Herb-infused Corn on the Cob

8 ears corn
8-16 long sprigs of thyme, rosemary, basil, or other fresh herbs
½ c. hot water

Pull back the corn husks, leaving them attached; remove the silk and rinse the ears under cold running water.  Trim the corn if needed to fit into the slow cooker.  Place 1-2 stems of herbs on the corn and bring the husk back up to close around the herbs.

Place the corn in the slow cooker; it may need to stand upright to fit.  Add the water, cover, and cook on low 2-4 hours, until the corn is tender.  Serve hot.



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