Crockpot Corn on the Cob
Slow Cooker Corn on the Cob
This easy Crockpot Corn on the Cob recipe delivers tender, juicy corn with minimal effort. Perfect for cookouts, potlucks, or keeping the kitchen cool, this method ensures consistent results and lets you season it just the way you like.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh corn on the cob | 6–8 ears |
| Olive oil | 1 tablespoon |
| Butter | 3 tablespoons |
| Kosher salt | To taste |
| Black pepper, freshly ground | To taste |
| Optional seasonings | As desired |
| Water | ⅔ cup |
Instructions
- Get the Slow Cooker Ready:
Pour ⅔ cup of water into the base of a 6-quart (or larger) slow cooker to help steam the corn. - Prepare the Corn:
Shuck the corn, removing husks and silk. If needed, snap the ears in half for easier fitting. Toss the corn in a large bowl with the olive oil, coating evenly. Sprinkle with kosher salt to season. - Load and Cook:
Place the corn in the slow cooker—stacking is fine if necessary. Cover with the lid and cook on HIGH for 2 to 3 hours, or until the corn is vibrant yellow and fork-tender. Timing may vary slightly by appliance and corn freshness. - Finish and Flavor:
Once done, uncover and dot the corn with butter. Add black pepper and any other seasonings you like (paprika, garlic powder, chili flakes, herbs, etc.). Gently toss or roll the corn in the butter to coat it well. - Serve and Enjoy:
Serve straight from the slow cooker to keep warm, or move to a platter for the table. Great as a side dish for any summer meal!
