Slow Cooker Corn On The Cob
Juicy, fresh, and fabulous, making Slow Cooker Corn on the Cob is so easy, and it turns out perfectly every time! This is the best set-it-and-forget-it recipe, and the best part is that you can load up your slow cooker with as much corn as it can hold!
I love corn, especially corn on the cob. I love biting into the sweet, buttery, salty corn, and it pairs so deliciously with so many meals.
I really like this recipe because I can pop the corn into the Crockpot and then focus on the rest of dinner or just hang out with the family. Dishes like this are so super easy, and with corn available all year long, you can just pop it into the slow cooker and feast on amazing corn in a few hours.
You’ll need to have a larger crockpot for this recipe, or you could cut the corn in half to fit better. Just make sure you remove all the strings – nobody likes to bite into the corn silk – then pass the butter and salt!
- Fresh corn on the cob – Shucked.
- Melted butter – You can use salted or unsalted butter.
- Salt and pepper
- Fresh parsley or chives – Optional garnishes.
Fresh Corn on the Cob VS Frozen Corn on the Cob
You can find fresh corn on the cob pretty much all year, but if you have a choice between fresh and frozen, pick fresh! Frozen corn on the cob’s quality is miles better than it used to be, but frozen corn on the cob tends to be a bit mushier when cooked compared to fresh. This is because of the water content retained in the cob itself. Fresh corn on the cob will be crisp and sweet, and delightful.
How To Make The Best Slow Cooker Corn on the Cob
- Shuck the corn, trying to remove as much of the silk as possible.
- Place the corn in the slow cooker and add the water. The water will help to create a steamy bath for the corn to cook in.
- Set the slow cooker to high for 2.5 to 3 hours.
- Brush the corn with melted butter and season it with salt and pepper before serving. A sprinkle of fresh parsley or chives is pretty and adds a fresh flavor boost.
- Fresh corn works best in this recipe.
- Instead of brushing the corn with butter, put a stick of butter on a saucer and let your guests roll the hot corn around in the butter.
- If your crockpot has a time delay, you can get this recipe ready ahead of time and then just set the slow cooker to start about 3 hours before you want to eat.
- Rearrange the cobs of corn about halfway through the cooking time to ensure even cooking.
- If the water evaporates from the bottom of the slow cooker, add more so your corn doesn’t burn.
The finished corn will be hot! Invest in some cute cob holders and pass them around so your guests can feast on the corn without burning their hands.
I also love taking a crockpot full of steamy, hot corn to cookouts and events. I just need to plug it in to keep warm, and everyone can dig in!
Store any leftover corn on the cob in an airtight container in the fridge for 3-4 days. Reheat the corn by dipping it into boiling water for 2-3 minutes, or heat it in the microwave.
Slow Cooker Corn on the Cob
- 6-8 Ears corn shucked
- 1/4 Cup water
- 1/4 Cup melted butter
- salt and pepper to taste
- fresh parley or fresh chives to garnish optional
- Place corn in slow cooker. Cover with water. Cook on high for 2.5 to 3 hours.
- Brush with melted butter and season with salt and pepper. Garnish with fresh parsley and/or chives, if desired.