This Crockpot Corn on the Cob recipe is an incredibly simple and hands-off way to achieve perfectly tender and flavorful corn. Ideal for gatherings or when you want to avoid heating up your kitchen, the slow cooker method ensures juicy kernels every time, ready to be seasoned to your liking.

 

Ingredients:

6–8 ears corn on the cob

1 tablespoon olive oil

3 tablespoons butter

Kosher salt, to taste

Freshly ground black pepper, to taste

Other seasonings, as desired

⅔ cup water

 

 

Instructions:

1. Prepare Slow Cooker: Pour ⅔ cup water into the bottom of a 6-quart (or larger) slow cooker.
2. 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.
3. 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.
4. 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!

 

FAQs

1. Q: Can I use frozen corn on the cob in the slow cooker?
   A: Yes, frozen corn can be used directly without thawing. Just add an extra 30–45 minutes to the cooking time to ensure it heats through and becomes tender.
2. Q: Can I cook the corn on LOW instead of HIGH?
   A: Yes, you can cook the corn on LOW for about 4–5 hours. This is a great option if you want to set it and forget it for most of the day.
3. Q: Do I need to wrap the corn in foil before placing it in the crockpot?
   A: Nope! There’s no need to wrap the corn. The slow cooker steams the corn using the water at the bottom, so the foil isn’t necessary.
4. Q: Can I add herbs or spices during cooking?
   A: Definitely. You can add fresh herbs like thyme, rosemary, or parsley, or sprinkle on spices such as garlic powder, onion powder, or smoked paprika before cooking or when buttering.
5. Q: What size slow cooker works best for this recipe?
   A: A 6-quart slow cooker is ideal for fitting 6–8 ears of corn. If you have a smaller one, consider halving the corn or cooking in batches.
6. Q: How can I make this corn vegan or dairy-free?
   A: Simply substitute the butter with a plant-based alternative, or use more olive oil for a lighter flavor.

 

 

Conclusion

This Crockpot Corn on the Cob recipe is the perfect blend of ease and flavor. Whether you’re feeding a crowd or just simplifying dinner prep, the slow cooker takes the guesswork out of cooking corn. With just a handful of ingredients and no need to boil water or watch the stove, you’ll end up with tender, juicy corn every time—ready to be customized with your favorite seasonings. It’s a foolproof, crowd-pleasing side dish you’ll return to all summer long (and beyond).