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Slow Cooker Corn on the Cob

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close up shot of Slow Cooker Corn on the Cob on foil and a crockpot
This slow cooker 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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Table of Contents
  1. Slow Cooker Corn on the Cob Ingredients
  2. How to Make This Slow Cooker Corn on the Cob Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Even More Easy Recipes

Slow cooker corn on the cob is a game changer and one of the easiest ways to enjoy fresh sweet corn all summer long. The end result is tender, juicy, flavorful corn that’s so good, you’ll never want to eat corn any other way again!

close up shot of Slow Cooker Corn on the Cob on a plate

Slow Cooker Corn on the Cob Ingredients

Slow Cooker Corn on the Cob raw ingredients that are labeled

You’ll need:

  • 6 ears of 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)

PRO TIP:

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.

SUBSTITUTIONS AND ADDITIONS

SEASONING: There are many different ways to season the corn before cooking. You can squeeze lime juice over the ears of corn, then sprinkle a 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 the ear of corn. You can even sprinkle parmesan cheese on top for a cheesy twist.

How to Make This Slow Cooker Corn on the Cob Recipe

OUR RECIPE DEVELOPER SAYS

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.

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.

end of one ear of the corn placed with a piece of foil

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.

olive oil brushed over the ear of corn

STEP FOUR: Sprinkle the kosher salt over the coated ear of corn. 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. 

corn on the cob wrapped in foil

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.

PRO TIP:

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.

corn wrapped with foil placed at the bottom of the crockpot

How To Serve

Serve this delicious corn along with our grilled chicken breast and our caprese pasta salad for the perfect summer meal. Cooking the 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.

Storage

IN THE FRIDGE: Store any leftovers 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. 

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!

overhead shot of Slow Cooker Corn on the Cob on a plate

There’s something about corn on the cob that just screams summer. And there’s no better way to enjoy it than slow cooking it in your crockpot. The 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 the corn warm during a potluck or gathering, you can turn your slow cooker onto the warm setting to keep them warm without overcooking them.

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close up shot of Slow Cooker Corn on the Cob on foil and a crockpot

Slow Cooker Corn on the Cob

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This slow cooker 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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