• First, if using fresh corn, remove the husk and silk from the corn then give it a washing under water. Place the ears of corn in your crockpot.
• Now, add water and cover the lid. Leave the corn to cook and steam in the crockpot for 2 hours on high. You may need a little longer if you stack the corn or if it was frozen. But, that won't be anything more than 30 minutes or so extra.
• It's simply steaming in the crockpot but after it's done is when you'll add all the flavor.
• Now, remove the butter from the refrigerator and cut pieces then smear the butter over the hot corn right before serving. Due to the little liquid required in this recipe it doesn't make sense to season the water when the corn isn't submerge like when boiling.

Compound Butter

• While the corn is cooking take a stick of butter and bring it to room temperature. Once butter has softened add in the herbs and seasonings. Mix everything evenly then place the butter back in the refrigerator.
• Chef's tip, roll the butter into a log with plastic wrap before placing back in the fridge. This way you can cuts pieces off for now and later as you preserve the compound butter.