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 Time10

Cook Time3

Total Time3 10

Course: Side Dish

Cuisine: American

Keyword: Slow Cooker Corn on the Cob Recipe

Servings: ears of corn

Calories: 209kcal

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