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.
Recipe summary
Flavor: Tender, sweet corn on the cob is coated in melty, garlicky butter.
Slow cooker size: 6-quart
Why use a slow cooker: Great for busy holidays when the stove and oven are filled with other dishes.
Similar to: Oven Roasted Corn on the Cob and 25 Best Corn on the Cob Recipes
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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, fresh chives, and garlic powder add mild, savory flavor to the butter. Fresh chives could be substituted with other fresh herbs like basil or parsley.
How to make slow cooker corn
- Add corn cobs to your slow cooker.
- Pour in water to cover the bottom.
- Cover with a lid and cook until tender and bright.
- Meanwhile, prepare seasoned butter and set aside until ready to serve.
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.
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.
Cooked corn on the cob lasts for about 4 to 5 days in a sealed container in the refrigerator.
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📖 Recipe
Crock Pot Corn on the Cob
Ingredients
- 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
Instructions
- 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.
Equipment Recommendations
Notes
- Fresh or frozen: Recipe can be made with fresh or frozen corn cobs. Cooking time will be on the higher end if starting with frozen corn.
- Storage: Leftover corn will keep for 4 to 5 days in a sealed container in the refrigerator.
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