Crockpot corn on the cob is a fuss-free cooking method that takes the classic corn on the cob to a whole new level of convenience and flavor! Just pop your corn into the slow cooker and come back when it's time to eat! Whether you're hosting a backyard cookout or simply craving a tasty side dish, this recipe is sure to become your go-to summer favorite.
Slow Cooker Corn On The Cob Recipe
Isn't it amazing how many easy (and delicious) recipes you can prepare in a slow cooker? From ranch chicken to baked potatoes and creamy macaroni and cheese, there's pretty much nothing you can't make!
This recipe for corn on the cob uses your Crockpot to make this crowd-pleasing dish completely hassle-free and hands-off! It's pretty much as easy as it gets, but is still super flavorful!
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🥘 Crockpot Corn On The Cob Ingredients
Of course, corn is the star of the show here! You can grab fresh corn if it is in season, or use frozen ears of corn if that's what you have on hand!
- Corn - 4-8 ears of corn on the cob, shucked.
- Olive Oil - 1-2 tablespoons of extra virgin olive oil.
- Water - ½ cup of water.
- Salt & Pepper - Some salt and pepper to taste.
- Butter (optional) - Use ½ tablespoon of butter per ear of corn.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crockpot Corn On The Cob
As with most Crockpot recipes, this corn on the cob is essentially effortless to make! All you need is your favorite slow cooker, a basting brush, tongs, and some aluminum foil if desired.
You can make as much corn as you can fit into your slow cooker! Typically, this will be between 4-8 ears of corn.
- Prepare. Shuck 4-8 ears of corn, then brush with them 1-2 tablespoons (14 milliliters) of olive oil, coating all sides of the corn. *You can season the corn on the cob and wrap them with aluminum foil if desired.
- Pour. Pour ½ cup (118 milliliters) of water into the slow cooker's bottom. Add the EVOO-coated corn (in aluminum foil or not), then cover and set on high heat.
- Cook. Cook for 2-3 hours on high or until the corn is bright yellow in color and has reached your desired level of tenderness.
- Serve. Remove the corn and coat with butter (if desired), then season with salt & pepper to taste. Serve immediately or leave in the crockpot on the warm setting until ready to butter, season, and serve.
🍴 What to Serve With
Serve your corn with some cowboy butter to really take it to the next level! This versatile dish can be paired with baked boneless chicken thighs, pan-seared top sirloin steak, and more! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I used a standard 6-quart slow cooker for making my corn. However, you can use a larger or smaller crockpot, depending on how much corn you need to cook.
- You can adjust the flavors of your corn by trying out a variety of different seasonings! Add a dash of cayenne pepper, smoked paprika, Cajun seasoning, or garlic powder.
- There's no need to worry about overcrowding your crockpot. Go ahead and add as much corn as you can fit! Just make sure the lid of the slow cooker still closes properly.
🥡 Storing & Reheating
Leftover corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Corn On The Cob
You can reheat corn on the cob in the microwave for 1-2 minutes or in a steamer on the stovetop.
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❓ Recipe FAQs
Sure! This recipe can be used for either fresh or frozen corn, and is perfect for when corn is not in season! Keep in mind that frozen corn on the cob may take a little longer to cook.
On high heat, it will about 2-3 hours to cook your corn. Alternatively, you can use low heat for 4-6 hours.
Nope! This is a completely hands-off recipe. Once the corn is in the crockpot, just close the lid and let it do all of the work! There is no need to turn the corn during cooking.
🌽 Best Corn Recipes
- Corn Soup - Creamy vegetarian soup that can be made with fresh or frozen corn.
- Southern Corn Fritters - Crispy fritters that are loaded with corn and only take 10 minutes to make.
- Creamed Corn - Rich and creamy corn that is so much more delicious than the kind from a can.
- Jiffy Corn Casserole - A sweet and savory dish that combines creamed corn and cornbread.
- Elotes - Popular Mexican street corn that is smothered with a creamy garlic chipotle sauce.
- Jiffy Jalapeno Cornbread - Classic cornbread is packed with diced jalapenos for some added heat.
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📖 Recipe Card
Crockpot Corn on the Cob
Ingredients
- 4-8 ears corn on the cob (shucked)
- 1-2 tablespoon olive oil (extra virgin)
- ½ cup water
- each, salt & pepper (to taste)
- butter (optional, use ½ tablespoon per ear of corn)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Shuck all of the 4-8 ears corn on the cob, then brush with 1-2 tablespoon olive oil, coating all sides of the corn. *You can season the corn on the cob and wrap with aluminum foil if desired.
- Pour ½ cup water into the slow cooker's bottom. Add the EVOO-coated corn (in aluminum foil or not), then cover and set on high heat.
- Cook for 2-3 hours on high, or until the corn is bright yellow in color and has reached your desired level of tenderness.
- Remove the corn and coat with butter, then season with each, salt & pepper to taste. Serve immediately or leave in the crockpot on the warm setting until ready to butter, season, and serve.
Notes
- Nutrition information is calculated for 4 ears of corn with ½ tablespoon butter.
- I used a standard 6-quart slow cooker for making my corn. However, you can use a larger or smaller crockpot depending on how much corn you need to cook.
- You can adjust the flavors of your corn by trying out a variety of different seasonings! Add a dash of cayenne pepper, smoked paprika, Cajun seasoning, or garlic powder.
- There's no need to worry about overcrowding your crockpot. Go ahead and add as much corn as you can fit! Just make sure the lid of the slow cooker still closes properly.
- To store: Leftover corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: You can reheat corn on the cob in the microwave for 1-2 minutes or in a steamer on the stovetop.
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