Crock pot corn on the cob is the perfect side dish to add to your next family meal or holiday dinner. With minimal prep work, you'll have juicy, tender corn on the cob ready to spread with seasoned chive butter.
No matter the time of year, I love utilizing my slow cooker for side dishes. Whether you've got some fresh summer corn on hand, or want to add a veggie side to your Thanksgiving dinner, the slow cooker has got you covered.
But why use a crock pot for corn? There's no need to stand over a pot of boiling water or heat up the whole house with the oven. If you're cooking a big holiday meal, you may not have any open space on the stove top.
Crock pot corn on the cob turns out juicy, perfectly cooked, and tender. Plus there's no need to drain a big pot afterward! I've also included a simple recipe for seasoned chive butter, which adds the perfect amount of melty, garlicky goodness.
Ingredients and substitutions
- Corn - Depending on the size of your slow cooker and corn, you'll need about 6 to 8 corn cobs for this recipe. I fit 8 corn cobs, ends trimmed, into a 6-quart slow cooker.
- Water - You'll need to add a bit of water to the slow cooker to steam the corn and prevent burning at the bottom.
- Butter - Unsalted or salted butter works in this recipe. If using salted butter, you'll want to cut the listed salt in half.
- Seasoning - Salt, pepper, and garlic powder add mild, savory flavor to the butter.
- Chives - Fresh chives are a must (in my opinion). They add a fresh, light flavor to the corn that can't be beat. Chives could also be substituted with fresh chopped basil, parsley, or cilantro if desired.
Tips and tricks
- Check your slow cooker size - I fit eight medium sized corn cobs, ends trimmed, into a 6-quart oval slow cooker. Make sure the slow cooker isn't overfilled - the lid needs to fit flush with the top (no gaps) for proper cooking. At the same time, a slow cooker shouldn't be underfilled. Fill at least half to three-quarters full for best results.
- How to tell when corn is done - Corn on the cob should look bright (the yellow color will intensify slightly), juicy, and tender. Corn cooked too long will look soggy and sometimes tough.
- Softened butter - Bring your butter spread to room temperature 30 minutes before serving for easy spreading.
Frequently asked questions
To cook 8, medium sized corn cobs, you'll need a 6-quart slow cooker. Make sure your slow cooker is filled about half to three-quarters full for best success.
2 to 3 hours on high, or 4 to 5 hours on low.
Yes, this recipe works with fresh or frozen corn on the cob. Cooking time will be on the longer end if starting with frozen corn.
Cooked corn on the cob lasts for about 4 to 5 days in a sealed container in the refrigerator.
Yes. Allow cooked corn to cool to room temperature. Wrap tightly in foil and store in the freezer for up to three months in optimal conditions. Transfer frozen corn on the cob to the refrigerator to thaw overnight.
Crock Pot Corn on the Cob
- 8 medium ears of corn, husked, ends trimmed
- ⅔ cup water
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh chopped chives
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- In the bowl of a 6-quart slow cooker, add corn cobs and water. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, or until corn is bright, tender, and plump.
- Meanwhile, prepare seasoned butter. In a small bowl, combine softened butter, chives, salt, garlic powder, and pepper.
- Using tongs, carefully remove corn cobs from slow cooker. Spread on all sides with seasoned butter and serve warm.
- Recipe can be made with fresh or frozen corn cobs. Cooking time will be on the higher end if starting with frozen corn.
- Leftover corn will keep for 4 to 5 days in a sealed container in the refrigerator.