Slow cooker corn on the cob is the perfect way to make fresh corn without heating up your house during the hot summer months. This method yields a perfectly sweet, buttery side dish each and every time.
Look, I am the first to admit that making corn on the stove top with boiling water is easy peasy.
But, I will also say, it heats up my house unbearably in the summer months thanks to a gas stove and boiling water.
None of us are ok with adding extra heat and humidity to our lives.
So instead of turning on the stove, I cook whatever I can in my slow cooker.
Yes, even my corn.
And it creates perfect steamed corn on the cob each and every time.
Ingredients
To make this, you’ll need:
- Corn on the cob– Shucked with the hairs removed and cut in half.
- Water
- Butter– Softened
- Seasoning– Salt to taste and chopped parsley (optional)
How to Make
This could not be easier to make.
To do it, just add the prepped corn to the bowl of your slow cooker.
Then, pour the water over top.
Put the lid on the slow cooker and cook on high for 2.5 to 3 hours, keeping the lid on the whole time.
Turn off the slow cooker and carefully drain the water, being careful to avoid the steam, hot corn, and hot crock.
Add the butter in pats evenly out over top of the corn in the slow cooker.
Put the lid back on and let the residual heat melt the butter.
Then, remove the corn with tongs and serve with salt to taste and sprinkle of fresh parsley if desired.
Enjoy!
Storing Leftovers
This is best the day of, but you can wrap leftover cooked corn up in plastic wrap and store it in the fridge for 4 days.
Be aware though that the corn will lose sweetness the longer it sits and may not taste as good the second time around.
Tips and Tricks
- Don’t be tempted to lift the lid during the cook time. The pent up steam is what’s going to cook your corn. It will all escape if you do and then you’ll have to start over.
- Cooked corn can be served right away, or left to sit in the slow cooker (covered) for up to an hour. The residual heat and the ceramic crock will keep it piping hot.
- This recipe is great for a crowd, but for a family dinner can be made just the same with as few as 4 ears of corn.
What to do with Corn on the Cob
Slow cooker corn on the cob is one of the best corn on the cob recipes I have tried! Make it and enjoy!
Looking for recipes to use up your corn on the cob? Try these ideas for what to do with corn on the cob:
If you’ve tried this SLOW COOKER CORN ON THE COB, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Corn On The Cob
Ingredients
- 6-8 ears corn on the cob shucked, hairs removed, and cut in half
- 1/3 cup water
- 1 stick softened butter
- salt to taste, for serving
- chopped fresh parsley leaves for serving (optional)
Instructions
- Add the prepped corn to the bowl of your slow cooker.
- Pour the water over top.
- Cover with the lid and cook on HIGH heat for 2 1/2-3 hours. Do NOT remove the lid until the corn's done.
- Turn off the slow cooker and carefully drain off the water, being careful of the escaping steam, hot corn, and hot crock.
- Add the butter in pats evenly out over top of the corn in the slow cooker. Cover and let the residual heat melt the butter.
- Remove the corn with tongs and serve with a sprinkle of salt and topped with some fresh parsley leaves, if using.
Notes
- Don't be tempted to lift the lid during the cook time. The pent up steam is what's going to cook your corn. It will all escape if you do and then you'll have to start over.
- Cooked corn can be served right away, or left to sit in the slow cooker (covered) for up to an hour. The residual heat and the ceramic crock will keep it piping hot.
- This recipe is great for a crowd, but for a family dinner can be made just the same with as few as 4 ears of corn.
Nutrition
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