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Crock Pot Corn On The Cob
This easy crock pot corn on the cob only needs a few minutes of prep and time in the crockpot and you have delicious flavorful summer corn ready to enjoy.
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Crock pot corn on the cob is a game changer. As the corn steams gently in its foil wrap, each ear soaks up the buttery goodness and seasonings. The slow cooking process enhances the natural sweetness of the corn, while the seasonings add layers of flavor. Unlike recipes that merely toss ingredients together, our method ensures every kernel is infused with rich, mouthwatering flavor — making this corn on the cob anything but ordinary.
Let’s Dish: Why This Corn Recipe
Main Ingredients: Corn on the cob, olive oil, kosher salt, black pepper, butter.
Quick Steps: Season corn, wrap in foil, place in a slow cooker, and cook.
Total Time & Yield: 3 hours 10 minutes, 6 servings.
Why This Recipe
- This slow cooker corn on the cob recipe stands out for its simplicity and rich, buttery flavor.
- Our recipe wraps the corn in foil. This seals in moisture and enhances the natural sweetness to create juicy, flavorful corn every time. It also prevents the corn from drying out, a common issue in some other recipes.
- Wrapping the corn in foil allows for easy, mess-free cooking and cleanup, perfect for busy cooks.
While some versions add butter after cooking, we infuse the corn with butter during the process, ensuring that the flavor is absorbed throughout. This method creates a richer, more indulgent taste.
Slow Cooker Corn On The Cob Ingredients
You’ll need:
- 6 ears of fresh uncooked ears of corn on the cob, shucked, and silks removed
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of kosher salt
- 1 tablespoon of fresh cracked black pepper
- 4 tablespoons of salted sweet cream butter (optional garnish)
Substitutions And Additions
CORN: You can substitute frozen ears of corn for the fresh ears of corn in this easy recipe. Allow the corn to thaw overnight in the refrigerator before cooking.
SEASONING: There are many different ways to season this easy side dish before cooking. You can squeeze lime juice over the ears of corn, then sprinkle ¼ teaspoon of chili powder and ⅛ teaspoon of cumin. You can prepare the ears of corn as instructed, but add fresh dill and fresh thyme.
For an even spicier alternative, you can spread sriracha or sprinkle red pepper flakes over your ear of corn. You can even sprinkle parmesan cheese on top for a cheesy twist.
How To Make This Crock Pot Corn On the Cob Recipe
When it comes to making corn on the cob, using a slow cooker might not be the first cooking method that comes to mind. But let me tell you, slow cooker corn on the cob is a game-changer.
The low and slow cooking process allows the corn kernels to fully absorb the flavor of the butter, salt, and pepper you add to the pot. The result? Corn that is tender, juicy, and bursting with flavor.
STEP ONE: Tear 6 sheets of aluminum foil to wrap the ears of corn. Be sure to measure enough to tuck the ends under to make a good seal.
STEP TWO: Place 1 ear of corn at the end of one of the pieces of foil.
The easy way to get rid of all those pesky bits of silk is to run each piece of corn under cold water to rinse them off.
STEP THREE: Using a pastry brush, brush the extra virgin olive oil over the surface of the ear of corn. We used about 1½ to 2 teaspoons on each ear of corn.
STEP FOUR: Sprinkle the kosher salt over the coated corn cobs. We sprinkled 1 teaspoon over each ear of corn.
STEP FIVE: Sprinkle the fresh cracked black pepper on top of the kosher salt. We used ½ teaspoon on each ear of corn.
STEP SIX: Roll the prepared ear of corn in the piece of foil. Once rolled, tuck the ends under to form a seal.
STEP SEVEN: Place the rolled ears of corn in the bottom of the slow cooker. Cook on high for 3 hours to 3 hours 30 minutes.
The ears of corn should be bright yellow. Garnish with 2 teaspoons of salted sweet cream butter per ear of cooked corn, if you choose.
Each crockpot cooks differently. You can check after the corn has been cooking for 3 hours to see the progress. If the corn has finished cooking at 3 hours, set the temperature to “keep warm” until you are ready to serve.
How To Serve This Crock Pot Sweet Corn
Serve this delicious buttery corn along with our grilled chicken breast and our caprese pasta salad for the perfect summer meal.
Cooking corn in the slow cooker means you can set it to cook and let it do its thing while you prepare the rest of your tasty dishes.
There are plenty of amazing ways to cook corn, including our bacon-wrapped corn on the cob and our Mexican corn on the cob recipes.
MORE CORN RECIPES
Storing This Corn On The Cob In Crock Pot Recipe
Once you’ve enjoyed the mouthwatering flavors of our slow cooker corn on the cob, you might be wondering how to store any leftovers or make this recipe ahead of time. Here’s how:
MAKE AHEAD: If you’re planning to prepare this recipe in advance, you can partially cook the corn on the cob in the slow cooker, then transfer it to an airtight container and refrigerate.
When you’re ready to serve, simply finish cooking the corn on the cob in the slow cooker as directed in the recipe. This way, you can have freshly cooked corn on the cob without the hassle of doing it all at once.
IN THE FRIDGE: Store any leftovers of this corn recipe in the aluminum foil it was cooked in, in the refrigerator for up to 2 days.
IN THE FREEZER: You can freeze corn on the cob for up to 8 months individually wrapped in plastic wrap and stored in a Ziploc bag or airtight container.
Another great option for freezing leftover corn on the cob is to cut the corn off the cob. Then, place the leftover corn kernels in a Ziploc bag and store them in the freezer. We love doing this so we can enjoy juicy sweet corn throughout the winter months!
There’s something about corn on the cob that just screams summer. And there’s no better way to enjoy it than this crock pot corn on the cob recipe. Slow cooking makes the corn nice and tender, and the flavor is amazing.
So if you’re looking for a perfect side dish for your next cookout, look no further than this corn on the cob in the slow cooker recipe.
Frequently Asked Questions
What is the easiest way to shuck fresh corn?
With a sharp chef’s knife, cut off the stalk end of the cob just above the first row of kernels. Place 3 or 4 ears at a time on a microwave-safe plate and microwave on full power for 30 to 60 seconds. Hold each ear by the uncut end in one hand. Shake the ear up and down until the cob slips free, leaving behind husk and silk.
Will the leftover corn keep in the fridge?
You can keep leftover crockpot corn on the cob in the fridge wrapped in aluminum foil for 3 to 5 days.
Can I keep the corn warm in the slow cooker once it is finished cooking?
If you want to keep this delicious corn warm during a potluck or gathering, you can turn your slow cooker onto the warm setting to keep them warm without overcooking them.
More Corn Recipes
Slow Cooker Corn on the Cob
This easy crock pot corn on the cob only needs a few minutes of prep and time in the crockpot and you have delicious flavorful summer corn ready to enjoy.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 ears of corn
Ingredients
- 6 ears fresh uncooked ears of corn on the cob, shucked and silks removed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons kosher salt
- 1 tablespoon fresh cracked black pepper
- 4 tablespoons salted sweet cream butter, optional garnish
Instructions
- Tear 6 sheets of aluminum foil to wrap the ears of corn. Be sure to measure enough to tuck the ends under to make a good seal.
- Place 1 ear of corn at the end of one of the pieces of foil.
- Using a pastry brush, brush the extra virgin olive oil over the surface of the ear of corn. We brushed 1½ to 2 teaspoons over each ear of corn.
- Sprinkle the kosher salt over the coated ear of corn. We sprinkled 1 teaspoon over each ear of corn.
- Sprinkle the fresh cracked black pepper on top of the kosher salt. We used ½ teaspoon on each ear of corn.
- Roll the prepared ear of corn in the piece of foil. Once rolled, tuck the ends under to form a seal.
- Place the rolled ears of corn in the bottom of the crockpot. Cook on high for 3 hours to 3 hours 30 minutes. Check corn at 3 hours. The ears of corn should be bright yellow. Garnish with 2 teaspoons of salted sweet cream butter per ear of cooked corn, if you choose.
Notes
- You can substitute frozen ears of corn for the fresh ears of corn in this easy recipe. Allow the corn to thaw overnight in the refrigerator before cooking.
- The easy way to get rid of all those pesky bits of silk is to run the corn cobs under cold water to rinse them off.
- Each crockpot cooks differently. You can check after the corn has been cooking for 3 hours to see the progress. If the corn has finished cooking at 3 hours, set the temperature to “keep warm” until you are ready to serve.
Nutrition
Calories: 209kcal | Carbohydrates: 17g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 2399mg | Potassium: 259mg | Fiber: 2g | Sugar: 6g | Vitamin A: 407IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg
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