Description
This Crock Pot Corn on the Cob recipe delivers perfectly cooked, tender, and juicy corn with minimal effort. Using a slow cooker allows the corn to gently steam in its own moisture, infused with a touch of butter and fresh parsley for a flavorful side dish that’s perfect for any meal.
Ingredients
Scale
Corn
- 6 to 8 ears corn (husked and cleaned)
- 2 tablespoons oil
- Salt and black pepper (to taste)
- ½ cup water
Butter Topping
- ¼ cup butter (softened)
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Prepare the Corn: Brush each ear of corn lightly with oil to help seasonings stick. Lightly season with salt and black pepper, remembering that you can add more seasoning after cooking.
- Set Up Slow Cooker: Pour ½ cup of water into a 6-quart slow cooker to create steam for the corn. Place the oiled and seasoned ears of corn into the slow cooker and cover with the lid.
- Cook the Corn: Cook on HIGH for 2.5 to 4 hours. Cooking times can vary depending on the size of the corn, the quantity in the pot, and your particular slow cooker. Begin checking for doneness after 2.5 hours.
- Check for Doneness: The corn is done when it turns bright yellow and is heated through. Once cooked, turn off the slow cooker.
- Add Butter and Parsley: Mix the softened butter with finely chopped fresh parsley. Brush this flavorful butter evenly over the hot corn. Taste and add additional salt if desired. Serve immediately for the best flavor and texture.
Notes
- Use fresh ears of corn for the best sweetness and texture.
- Adjust cooking time if using more or fewer ears to avoid overcooking.
- For extra flavor, consider adding a squeeze of lemon juice or a sprinkle of chili powder to the butter mixture.
- Leftover corn can be refrigerated and enjoyed cold or reheated gently in the microwave or steam.
