Crockpot Corn on the Cob
This Crockpot Corn on the Cob is perfectly tender, juicy, and buttery! It’s an easy veggie side that’s great for serving at all of your summer gatherings!
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Servings: 6
Calories: 51kcal
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.
Nutrition
Calories: 51kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 4mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg
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