Slow-Cooker Corn on the Cob

Course: Vegetable - Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 6

Servings: people

Calories: 179kcal

Author: Kris Longwell

Slow Cooker Corn on the Cob is just amazing. The corn is steamed perfectly and isn't overcooked, but juicy, plump, and bright yellow. And so easy! Cook low and slow, while you are able to tend to other tasks! Like jumping in the pool! Get ready for lots of 'oohs' and 'ahs' with this incredible corn!

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Equipment

6, 7, or 8-quart slow cooker

Ingredients

¾ cup water
1 stick unsalted butter divided
8 ears fresh corn shucked and cut into halves
Salt to taste
Freshly ground black pepper to taste (optional)

Instructions

Pour the water into the slow cooker pot.
¾ cup water
Melt half of the butter (4 tbsp) and then brush each piece of corn with the butter.
1 stick unsalted butter, 8 ears fresh corn
Salt each piece of corn and place it in the slow-cooker. Pepper them, too, if desired.
Salt, Freshly ground black pepper
Cook on high for 2 to 3 hours or low for 6 to 7 hours. If necessary, keep the corn warm with the 'warm' setting on the slow cooker.
Just before serving, cut the remaining 4 tablespoon of butter into chunks and add to the corn. Gently stir with a wooden spoon.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Keep an eye on the corn. You'll need to give the corn a good stir every 30 minutes to an hour, especially after the corn has been cooking for a few hours on LOW or one hour on HIGH. There may be some brown spots on the corn from the slow cooker, but it won't be burnt. But still, watch out for over-browning.

You can prep the corn the night before serving. Shuck the corn, cut it, and store it in an air-tight container in the fridge until ready to butter and add to your slow cooker.

The corn is best served warm, but it's still delicious the next day. Leftovers will keep for about 1 day, then they lose the buttery texture.

Nutrition