Prepare Slow Cooker: Pour ⅔ cup water into the bottom of a 6-quart (or larger) slow cooker.
Prepare Corn: Shuck the 6-8 ears of corn on the cob, removing all husks and silks. You can break each ear in half if desired, especially if your slow cooker is smaller or you prefer smaller servings. In a large bowl, toss the shucked corn with 1 tablespoon olive oil, then sprinkle generously with Kosher salt.
Arrange and Cook: Arrange the seasoned corn ears (or halves) in the slow cooker. You can stack them if necessary. Cover the slow cooker with its lid and cook on HIGH for 2-3 hours, or until the corn is bright yellow and tender. Cooking time may vary slightly depending on your slow cooker and the freshness of the corn.
Season and Serve: Once the corn is cooked, open the slow cooker. Add the 3 tablespoons butter (you can cut it into pats and distribute them over the corn). Season the corn further with Kosher salt and freshly ground black pepper to taste. Toss the corn gently in the slow cooker to coat it with the melted butter and seasonings. Add any other desired seasonings at this stage, such as paprika, chili powder, or fresh herbs. Serve warm directly from the slow cooker or transfer to a serving platter. Enjoy!
