1 stick unsalted butter at room temperature
3 to 4 cloves of garlic, minced
2 tablespoons finely minced fresh parsley
4 to 5 ears of corn, husked
Salt and pepper, to taste
Mix butter, garlic and parsley in small bowl.
Place each ear of corn on a piece of aluminum foil and generously spread butter on each ear. Season corn with salt and pepper and tightly seal foil. Place corn in a slow cooker. Overlap ears if necessary. Add enough water to come on-fourth of the way up to each ear.
Cover, cook on low 4 to 5 hours or on high 2 to 2 ½ hours.