Crockpot Corn on the Cob
Crockpot corn on the cob lets you cook a dozen ears at once without a big pot of boiling water. The slow cooker keeps the corn sweet and hot until serving, which makes it ideal for a barbecue or holiday table.
8
servings10
minutes4
hoursCorn on the cob cooked in the slow cooker with butter and seasoning until sweet and tender, then held warm.
Ingredients
8 ears fresh corn, husked, or 8 frozen ears
1/2 cup unsalted butter, cut into pieces
1/2 cup water or milk
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1/2 tsp smoked paprika
2 Tbsp chopped fresh parsley or chives
Lime wedges and grated parmesan, optional
Directions
- Husk the corn and remove the silk. Snap or cut the ears in half so they fit in a 6-quart slow cooker.
- Stand the corn upright or lay it in layers.
- Scatter the butter pieces over the corn.
- Pour the water or milk down the side of the pot. Sprinkle the garlic powder, salt, pepper, sugar and paprika over the top.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 hours, until the kernels are plump and tender when pierced.
- Frozen ears need about 4 to 5 hours on LOW or 2 1/2 hours on HIGH.
- Turn the ears once with tongs halfway through if you can, so they pick up the butter evenly.
- Switch to WARM until serving, up to 2 hours.
- Brush the corn with the butter from the pot and sprinkle with parsley.
- Serve with lime wedges and parmesan if you like.
Notes
- Fresh corn is best in summer. Frozen ears work well the rest of the year. Do not overcook, or the kernels turn tough and starchy. Leftover corn keeps 3 days in the fridge, and you can cut the kernels off for salads, soups or fritters. Wrapping each ear in foil is not needed.
Why corn on the cob works in a slow cooker
On a busy day, boiling a big pot of water for corn is one more thing to manage. The slow cooker steams the ears gently in butter and a little liquid, so the corn comes out sweet, juicy and tender with no watching required. It also frees up your stove for the main dish.
This is ideal for a crowd, since the crockpot holds the corn hot for the whole meal. The butter and seasoning melt into the cooking liquid and coat each ear as it cooks, so the flavor goes all the way through. Corn cooked this way tastes noticeably sweeter, since none of the sugar leaches into boiling water.
Ingredient notes
Fresh corn: Look for ears with bright green husks and moist silks. Husk them and remove all the silk before cooking. Cut them in half if your slow cooker is small.
Frozen corn on the cob: A good option in winter. Add the ears straight from the freezer, and add about an hour to the cooking time.
Butter: Unsalted butter lets you control the salt. It melts into the liquid and coats the corn.
Water or milk: Milk gives a sweeter, richer flavor, and water is simpler. Use about a half cup, since the corn gives off moisture too.
Seasonings: Garlic powder, salt, pepper and a little sugar bring out the natural sweetness. Smoked paprika adds a hint of color and smoke. Pick ears of similar size so they all finish at the same time.
Tips for the best corn on the cob
Stack the ears loosely: Lay the corn flat in layers, and dot the butter between the layers. This helps the butter melt evenly over every ear.
Do not overcook: The most common mistake is leaving the corn in all day, until the kernels turn tough and starchy. Fresh corn takes about three to four hours on LOW, and it should be tender and bright yellow.
Rotate or spoon the butter over the top: Halfway through, spoon some of the melted butter and liquid over the top ears. It keeps the seasoning even. Taste one ear at three hours. If the kernels are plump and sweet, switch to WARM and it will hold well until you are ready to eat.
Swaps and variations
Use herbs like parsley, chives or thyme in the butter, or add a spoonful of Cajun seasoning for a spicy twist. For Mexican-style corn, finish the cooked ears with mayonnaise, cotija cheese, chili powder and lime. A little honey in the liquid makes the corn even sweeter. Dairy-free butter works fine.
Do not use canned corn on the cob, which is rare and often mushy, and do not leave the ears in the husk without soaking them first. Roll the finished ears in a little extra butter and sprinkle with chili powder for a smoky, spicy finish.
What to serve with it
This is the classic side for barbecue, burgers, grilled chicken, ribs and pulled pork. Serve the corn right from the crockpot with extra butter, lime wedges and parmesan on the side. Set out plenty of napkins and corn holders.
Storing and reheating
Store leftover corn in a covered container in the fridge for up to four days. Reheat in the microwave for 45 seconds or in a pot of simmering water for a few minutes.
You can also cut the kernels off the cobs and use them in salads, soups or casseroles. Cooked corn freezes well for up to three months.
Crockpot Corn on the Cob at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 10, led by ears fresh corn, unsalted butter, water or milk, garlic powder
Tips for Crockpot Corn on the Cob
Fresh corn is best in summer. Frozen ears work well the rest of the year. Do not overcook, or the kernels turn tough and starchy. Leftover corn keeps 3 days in the fridge, and you can cut the kernels off for salads, soups or fritters. Wrapping each ear in foil is not needed.
Crockpot Corn on the Cob FAQ
How long does Crockpot Corn on the Cob take?
Crockpot Corn on the Cob takes 4 hours of cooking after 10 minutes of prep.
How many people does Crockpot Corn on the Cob serve?
This recipe makes 8 servings.
What do I need to make Crockpot Corn on the Cob?
10 ingredients, led by ears fresh corn, unsalted butter, water or milk, garlic powder. Amounts are in the recipe card above.
