This slow cooker corn on the cob is a revelation—tender, juicy, and infused with buttery herb flavor from the inside out. It’s the kind of dish that quietly steals the spotlight at cookouts, family dinners, or weeknight meals. The crockpot method not only saves stovetop space but also allows the corn to steam gently, locking in moisture and absorbing every bit of seasoning. The result? Golden ears of corn that are sweet, savory, and melt-in-your-mouth delicious. Whether you’re 35 or 75, once you try this method, you’ll never go back to boiling.
🧂 INGREDIENTS:
- 6–8 ears of fresh corn, husked and cleaned
- ½ cup unsalted butter, sliced into pats
- ¾ cup water
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice (optional, for brightness)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives or green onions
- Optional: ½ teaspoon garlic powder or onion powder for extra depth
👨🍳 INSTRUCTIONS:
Step 1: Prep the Corn
Remove husks and silks from each ear of corn. Rinse under cold water and pat dry. If needed, cut the ears in half to fit your crockpot more easily.
Step 2: Season & Layer
Brush each ear lightly with olive oil and sprinkle with salt and pepper. Place a layer of aluminum foil at the bottom of the crockpot (optional, for easy cleanup). Stack the corn inside, layering with pats of butter between each ear. Sprinkle herbs and optional seasonings as you go.
Step 3: Add Liquid & Cook
Pour ¾ cup water and lemon juice into the bottom of the crockpot. Cover with the lid and cook on HIGH for 2½ to 3½ hours, or LOW for 4 to 5 hours, depending on your schedule. The corn should be bright yellow, tender, and fragrant.
Step 4: Toss & Finish
Once cooked, gently toss the corn in the melted butter and herbs inside the crockpot. Use tongs to rotate and coat evenly. If desired, brush with additional melted butter mixed with parsley and chives before serving.
Step 5: Serve Warm
Transfer to a serving platter and garnish with extra herbs or a sprinkle of chili flakes for heat. Serve warm with lime wedges, grated cheese, or a drizzle of honey for a sweet-savory twist.
🍽️ SERVING SUGGESTIONS:
- Pair with grilled meats, baked potatoes, or fresh salads.
- Use leftovers in corn salad, chowder, or fritters.
- For a smoky version, add smoked paprika or chipotle powder before cooking.
🔄 VARIATIONS:
- Mexican Street Corn: After cooking, slather with mayo, sprinkle with cotija cheese, chili powder, and lime juice.
- Garlic Parmesan Corn: Toss with garlic butter and grated Parmesan before serving.
- Coconut Corn: Replace butter with coconut oil and add a pinch of curry powder for a tropical twist.
Would you like a full summer side dish collection next—grilled veggies, potato salads, or fruit salsas? Let’s keep your recipe archive fresh and flavorful!