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.
Prep Time5 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Course: 4th of July, BBQ, Side Dish, vegetable side dish
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.
4-8 ears corn on the cob, 1-2 tablespoon olive oil
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.
½ cup water
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.
each, salt & pepper, butter
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.