Crockpot Corn on the Cob
Introduction
Crockpot Corn on the Cob is the ultimate hands-off summer side dish. Sweet, juicy corn cooks slowly in your slow cooker, absorbing a subtle buttery flavor. Perfect for BBQs, family dinners, or a simple weeknight treat, this recipe allows you to set it and forget it—no boiling water or stovetop monitoring needed!
Ingredients
- 6–8 ears of fresh corn, husked
- 4 tablespoons butter, sliced
- 1 cup water
- Salt, to taste
- Optional: black pepper, garlic powder, or herbs for seasoning
Instructions
- Husk the corn and remove any silk. Rinse under cold water.
- Place the corn in the slow cooker. You can stack them if necessary.
- Scatter butter slices over the corn and pour 1 cup of water into the bottom of the crockpot.
- Cover and cook on low for 3–4 hours or high for 2–3 hours, until the corn is tender.
- Remove corn from the crockpot and season with salt, pepper, or your favorite herbs. Serve warm.
Description
This Crockpot Corn on the Cob recipe yields tender, juicy corn with a rich buttery flavor. The slow cooking process enhances the natural sweetness of the corn while keeping it perfectly moist. It’s a foolproof recipe that brings comfort food vibes to any meal.
Tips
- Ensure corn ears are similar in size for even cooking.
- Add garlic cloves, paprika, or fresh herbs to the water for extra flavor.
- Leave the lid on the crockpot on the “warm” setting until ready to serve.
- Brush additional melted butter on corn before serving for a richer taste.
Correction
- Do not skip the water; it creates steam to cook the corn evenly.
- Avoid overcooking; 4 hours on low is usually sufficient—overcooked corn can become mushy.
Enjoy!
Serve your Crockpot Corn on the Cob with a sprinkle of salt, a dab of butter, or even a touch of chili powder for a flavorful kick. It’s a simple yet irresistible side dish that will make every meal feel like a summer feast!
