This Slow Cooker Corn on the Cob is perfectly tender, juicy, and buttery! It’s an easy veggie side dish that’s great for serving at all of your summer gatherings!
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If you’ve never had crockpot corn on the cob before, you’re in for a treat!
I’m convinced that cooking corn in the crockpot is the perfect fuss-free way to make it. Not only does the corn cook to perfection, but it’s also an easy and mostly hands-off method.
Slow cooker corn is the perfect side dish for summertime cookouts when you want to spend time with family and friends instead of watching over pots of food on the stovetop while everyone else is having fun.
Once you learn how to cook corn on the cob in a slow cooker, you’ll never want to make it any other way!
For more crockpot veggie sides, try my Slow Cooker Spaghetti Squash and Slow Cooker Mushrooms next.
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Ingredients
Here’s a look at the simple ingredients you need to make this crockpot corn recipe.
- Corn: I recommend using fresh, in-season corn for the best flavor. You’ll need six ears.
- Butter: Slow cooks with the corn for an amazing flavor. You can use salted or unsalted butter.
- Salt & Pepper: For seasoning.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-Free or Vegan: Swap the butter for a plant-based version or use extra virgin olive oil instead.
- Make it Garlicky: Mix the butter with some minced garlic or garlic powder to add a garlicky flavor to the crock pot corn.
- Add Herbs: Stir some fresh herbs into the butter such as parsley or chives.
- Turn up the Heat: Give this corn on the cob slow cooker recipe a spicy flavor by sprinkling on some cayenne pepper or cajun seasoning.
How to Make Crock Pot Corn on the Cob
Get started by husking the ears of corn and cutting six sheets of aluminum foil.
Step 1: Add the butter. Place each ear of corn in the center of an aluminum foil sheet and top with butter. Sprinkle the corn with salt and pepper. Wrap tightly in the foil.
Step 2: Place in slow cooker. Place the foil-wrapped corn in the slow cooker
Step 3: Cook. Cook on low until tender. When ready, open the foil and add more butter and seasonings as desired.
Serving Suggestions
This slow cooker corn recipe is great for summer parties and cookouts. Here are some ideas for serving it:
- This tasty corn is perfect alongside these Grilled Chicken Wings or this Grilled Whole Turkey.
- Serve this corn on the cob crock pot recipe with other popular BBQ side dishes like Potato Salad, Three Bean Salad, or Watermelon Feta Salad.
- When serving a crowd keep the wrapped in foil in the crockpot on warm and have extra butter and seasonings on the side for everyone to dress the corn to their tastes. Make sure to have a pair of tongs nearby so guests can grab it as they’re ready.
Expert Tips
- Adjust the seasonings: After removing the corn from the slow cooker, unwrap and adjust the butter, salt, and pepper as desired.
- Use a large enough slow cooker: Ideally, you want the whole ears of corn to fit lengthwise in your slow cooker. I recommend a 4-quart or larger oval-shaped slow cooker for best results. If you find that you cannot fit the whole ears of corn lengthwise in your slow cooker, you can always cut them in half.
- Keep it warm: If you’re having a get-together and need the corn to stay warm for your guests, you can keep it in the slow cooker with the setting turned to “warm.”
- Store in the refrigerator: Leftover corn on the cob can be stored in an airtight container in the refrigerator for 3-4 days. To reheat corn on the cob, wrap it in foil and place in a 350° F oven until warmed throughout.
Recipe FAQs
While many online resources advise cooking the corn for 2 hours on high and 4 hours on low, I found that the corn was done after 3 hours on low.
If you buy pre-shucked corn at the store, be sure to use it within 1-2 days as it will dry out faster than unhusked corn.
If fresh, in-season corn is not available, feel free to use frozen corn on the cob. It’s not necessary to thaw the corn first but note that the cooking time may vary.
More Slow Cooker Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Crockpot Corn on the Cob
Equipment
- Aluminum Foil
Ingredients
- 6 ears corn husked
- 3 Tablespoons butter divided
- Salt
- Pepper
Instructions
- Prepare for cooking by cutting 6 sheets of aluminum foil, big enough to wrap each ear of corn individually.
- Place the corn in the center of the foil and top with about ½ Tablespoon of butter.
- Season it with salt and pepper and wrap the foil around, sealing tightly.
- Place the foil wrapped corn into the slow cooker and cook for about 3 hours on low heat.
- Remove the corn from the slow cooker, unwrap and adjust butter, salt and pepper as needed.
Notes
- Adjust the seasonings: After removing the corn from the slow cooker, unwrap and adjust the butter, salt, and pepper as desired.
- Use a large enough slow cooker: Ideally, you want the whole ears of corn to fit lengthwise in your slow cooker. I recommend a 4-quart or larger oval-shaped slow cooker for best results. If you find that you cannot fit the whole ears of corn lengthwise in your slow cooker, you can always cut them in half.
- Keep it warm: If you’re having a get-together and need the corn to stay warm for your guests, you can keep it in the slow cooker with the setting turned to “warm.”
- Store in the refrigerator: Leftover corn on the cob can be stored in an airtight container in the refrigerator for 3-4 days. To reheat corn on the cob, wrap it in foil and place in a 350° F oven until warmed throughout.
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