This Crockpot Corn on the Cob recipe is an incredibly simple and hands-off way to achieve perfectly tender and flavorful corn. Ideal for gatherings or when you want to avoid heating up your kitchen, the slow cooker method ensures juicy kernels every time, ready to be seasoned to your liking.

 

 

Ingredients:

6–8 ears corn on the cob

1 tablespoon olive oil

3 tablespoons butter

Kosher salt, to taste

Freshly ground black pepper, to taste

Other seasonings, as desired

⅔ cup water

 

 

Instructions:

1. Prepare Slow Cooker: Pour ⅔ cup water into the bottom of a 6-quart (or larger) slow cooker.
2. Prepare Corn: Shuck the 6-8 ears of corn on the cob, removing all husks and silks. You can break each ear in half if desired, especially if your slow cooker is smaller or you prefer smaller servings. In a large bowl, toss the shucked corn with 1 tablespoon olive oil, then sprinkle generously with Kosher salt.
3. Arrange and Cook: Arrange the seasoned corn ears (or halves) in the slow cooker. You can stack them if necessary. Cover the slow cooker with its lid and cook on HIGH for 2-3 hours, or until the corn is bright yellow and tender. Cooking time may vary slightly depending on your slow cooker and the freshness of the corn.
4. Season and Serve: Once the corn is cooked, open the slow cooker. Add the 3 tablespoons butter (you can cut it into pats and distribute them over the corn). Season the corn further with Kosher salt and freshly ground black pepper to taste. Toss the corn gently in the slow cooker to coat it with the melted butter and seasonings. Add any other desired seasonings at this stage, such as paprika, chili powder, or fresh herbs. Serve warm directly from the slow cooker or transfer to a serving platter. Enjoy!

 

 

Frequently Asked Questions (FAQs)

1. Can I use frozen corn on the cob in the slow cooker?
Yes, frozen ears can be used. No need to thaw—just add a bit more cooking time (about 30 minutes extra).

2. Should I wrap the corn in foil?
It’s not necessary. The steam from the water in the bottom of the crockpot keeps the corn tender without foil.

3. Can I add milk or cream instead of water for richer flavor?
Absolutely! Swapping water for milk (or a mix of milk and butter) gives the corn a creamier taste.

4. How long can I keep the corn warm in the crockpot?
After it’s cooked, switch the slow cooker to “warm” and it will stay perfect for up to 2 hours.

5. Can I cook other vegetables with the corn?
Yes! Add things like baby potatoes or carrots, just make sure they’re cut to cook evenly with the corn.

6. What if my corn is overcooked or mushy?
That usually means it was left in too long. Stick to 2–3 hours on high for best texture.

7. Can I use margarine instead of butter?
Yes, but butter adds a richer flavor. Use your preference based on dietary needs or taste.

8. How do I make spicy corn in the crockpot?
Add chili powder, cayenne pepper, or sliced jalapeños before cooking for a kick.

9. Is it okay to stack the corn?
Yes, stacking is fine. Just rotate the ears halfway through if you’re home to do so.

10. How do I store leftovers?
Let the corn cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave or a covered skillet with a splash of water.

 

 

Conclusion

Making corn on the cob in the crockpot is a total game-changer—especially when you’re feeding a crowd or want to keep the kitchen cool. With just a few simple ingredients and almost no effort, you’ll get juicy, buttery corn every time. Whether it’s a summer BBQ, holiday dinner, or weeknight meal, this method delivers delicious results with zero fuss. Once you try it, you may never go back to boiling again!