Crock Pot Corn on the Cob

5 stars from 2 reviews

Crock pot corn on the cob comes out perfectly tender every time. This sweet corn side dish recipe is so simple to make in a slow cooker!

Author: Donna Elick

Servings:

Prep Time5

Cook Time2

Total Time2 5

Ingredients

8 ears sweet corn shucked and trimmed to fit crockpot
4 tablespoons unsalted butter
salt and pepper to taste (I used about 1 teaspoon each)

Instructions

Place each ear of corn in a piece of aluminum foil (about 12"). Add 1/2 tablespoon butter, salt and pepper to taste. You can smear the butter over the corn, but I usually just dollop it in there.
Fold aluminum foil by bringing 2 long edges of foil together. Fold them over until you reach the corn. Then, pull sides of foil up to center top. Place corn in the crockpot with the seam side up. I use a 6 quart crockpot.
Repeat until corn is all wrapped. (I can fit 8 trimmed pieces of corn in my crockpot). Pour 1/2 cup water in the bottom of the crockpot.
Cook on high for 2 hours or low 4-5 hours. Once corn is done cooking, reduce temperature to warm for up to 2 hours, until ready to serve. Add a splash more water if needed longer than that.

Notes

You can mix butter, salt and pepper in a small mixing bowl and dollop about 1/2 tablespoon on each ear of corn.

You can use your favorite spice mixture to kick up the flavor. I sometimes add 1 teaspoon (to taste) cayenne pepper to the mixture. If you add spices, be sure to smear butter mixture on the corn or you will end up with a pile of spices on the corn when you open it.

If you are watching what you eat, brush lightly with coconut oil or extra virgin olive oil instead.

Nutrition