Crockpot corn on the cob takes all of the guess work out of making perfect corn on the cob, and turns out juicy, buttery, and oh so delicious.
Serve this slow cooker corn on the cob recipe next to Instant Pot ribs for the perfect meal!
We love making corn on the cob in the warm summer months, especially while grills are out. The CrockPot saves coveted grill space during barbecue season, and it’s so easy to batch cook for a crowd!
We love doing air fryer corn on the cob, but the slow cooker is the easiest method to make corn on the cob for a party or cookout.
How To Make CrockPot Corn On The Cob
- Turn the CrockPot to low.
- Remove husks from corn, place in the CrockPot.
- Add 1 cup of water. Place a tablespoon of butter on each corn cob. The butter will melt over the corn, and mix with the water to make sure everything gets a nice coating.
- Cook for 2 hours or until corn is bright yellow.
- Serve seasoned with salt, pepper, additional butter, and parsley.
Corn On The Cob Toppings
Here are some of our favorite toppings for corn on the cob. We love putting them out for everyone like a toppings bar!
- Green onions
- Salt and pepper
- Cojita cheese
- Cayenne pepper
- Green onions
- Sour cream
- Crumbled bacon
Tips and Substitutions
- We love serving this corn for a crowd. If you have a lot of dishes being served, break the cobs in half.
- The slow cooker can be used to serve the corn once it’s ready. Just remember to drain the water before serving.
- When serving corn on the cob, put out salt, pepper, butter and parsley. Let everyone dress up their corn on the cob how they like!
- In a rush? Cook the corn on high for 1 hour instead.
Storing Corn On The Cob
Leftovers? Corn on the cob can be stored for 3-5 days in the fridge once cooked.
Once it’s completely cooled, wrap it in plastic wrap or place the cobs in a plastic bag.
It will last up to 8 months in the freezer. To freeze, place cobs in a plastic freezer bag.
To reheat, place in the slow cooker on low until completely defrosted.
More Corn Favorites
- Mexican Street Corn Dip
- Skillet Cornbread
- Air Fryer Corn On The Cob
- Mexican Street Corn (Elote)
- Cornbread Stuffing
CrockPot Corn On The Cob
- 4 cobs corn husks removed
- 4 tablespoons butter
- 1 cup water
- 1 tablespoon parsley chopped
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- Turn slow cooker to low heat.
- Add corn on the cob to slow cooker. Pour in water. Place 1 tablespoon of butter on each cob.
- Cover. Cook on low for 2 hours or until corn is bright yellow and cooked.
- Serve, garnished with parsley, salt, and pepper.
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