Slow Cooker Corn On The Cob

a pair of silver tongs holding a steamed piece of corn on the cob above a black crockpot

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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.

Prep Time10

Cook Time3

Total Time3 10

Course: Side Dish

Cuisine: American

Servings:

Calories: 212kcal

Author: Meaghan - The Quicker Kitchen

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