Crock Pot Corn on the Cob (with Butter)

Four ears of corn in a black slow cooker, viewed from above, set against a light-colored background.

Crock Pot Corn on the Cob (with Butter)

This slow cooker corn on the cob is completely hands-off and perfect for feeding a crowd. Finish with butter, salt, and fresh herbs for an easy side dish.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword buttery, corn on the cob, crock pot corn on the cob, crowd-pleaser, easy, Slow Cooker, slow cooker corn on the cob

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 131

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

6-8 ears corn
1 tablespoon olive oil
½ teaspoon kosher salt, plus more for serving
3 tablespoons butter
2 tablespoons finely chopped fresh herbs, such as parsley, basil, or chives (optional)

Instructions

Remove the husks and silk from each ear of corn.
Add ½ cup water to a 6-quart slow cooker.

If using a smaller slow cooker, you may need to cut the corn in halves or fourths to fit them in.

Rub the corn with the olive oil and sprinkle with salt. Nestle into the slow cooker, cover, and cook on high for 2-3 hours, or low for 3-4, or until the corn is tender.
Uncover and carefully remove the corn, and discard the cooking liquid. Rub each corn cob with butter, then sprinkle with salt, pepper, and fresh herbs (optional), and serve warm.

Nutrition