Need an easy side dish that practically cooks itself? This crockpot corn on the cob is one of my favorite ways to free up the grill and stovetop during cookouts, holidays, and busy weeknight dinners. Just pop everything into the slow cooker, then finish the rest of dinner while it cooks.
I’ve made this recipe for everything from backyard BBQs to family dinners, and it’s one of those simple recipes that always delivers. The corn comes out tender, juicy, and ready for plenty of butter and your favorite topping. All without having to watch a pot of boiling water!
Table of contents
Why You’ll Love This Recipe
This isn’t just an easy way to cook corn – it’s an easy way to make the whole meal feel less hectic.
- Hands-off cooking from start to finish.
- Ready in about 3 hours on HIGH or 6 hours on LOW.
- Keeps the corn warm until you’re ready to serve.
- No big pot of boiling water or extra burner needed.
- Perfect for everything from weeknight dinners to backyard BBQs and holiday cookouts.
- Easy to customize with butter, seasonings, and your favorite toppings.
- Leftover corn is easy to turn into another delicious side dish.
Ingredient Notes
You’ll need just two ingredients!
Water: Just enough to create steam so the corn cooks evenly.
Corn on the cob: Fresh ears are all you need! Shuck the corn and remove the silk, or save yourself a step by picking up the ready-to-cook ears in the produce section. They’re a great time-saver on busy days.
Optional Toppings
This corn is delicious with just butter, but these tasty toppings are great for switching things up!
- Butter
- Salt & black pepper
- Garlic butter
- Fresh herbs (parsley, chives, or cilantro)
- Grated Parmesan cheese
- Chili lime seasoning (like Tajín)
- Cajun seasoning
How to Make Slow Cooker Corn on the Cob
STEP ONE: Shuck the corn and remove all the silk, then nestle the ears into your slow cooker. Don’t worry if they overlap a bit. They’ll cook evenly as they steam. Add the water, cover, and let the slow cooker work its magic until the kernels are bright, plump, and fork-tender.
STEP TWO: Carefully remove the corn with tongs and serve it while it’s nice and hot. Keep it classic with butter, salt, and pepper, or add fun toppings like seasonings or fresh herbs for a little extra flavor.
Tips and Testing Notes
- A 6-quart slow cooker comfortably fits about 8 ears. If you’re using a smaller Crockpot, simply cut the ears in half so they fit.
- Using frozen corn? Add about 30 minutes on HIGH or 1 hour on LOW. The corn may be a little softer than fresh, but it’ll still be delicious.
- Finish with flavor. Butter and season the corn right before serving so every bite is warm, buttery, and full of flavor.
- Want every bite buttery? Use a pastry brush to coat each ear with melted butter. It’s the easiest way to get an even coating without chasing a pat of butter around the cob.
- Feeding a crowd? Switch the slow cooker to the WARM setting for up to 1 hour before serving. Set out butter and a few favorite toppings so everyone can customize their own corn.
Storage and Leftovers
Store leftover corn in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave each ear in 30-second intervals until warmed through, or wrap the corn in foil and warm it in a 350°F oven for about 10 minutes.
If you have leftover ears, don’t let them go to waste! Slice the kernels off the cob and turn them into Parmesan Cilantro Corn for an easy side dish that feels completely new.
FAQ
Do you salt the water for corn on the cob?
Nope! Skip the salt while the corn cooks. The small amount of water in the slow cooker is just there to create steam. Instead, season the corn after it’s done so you can control exactly how much salt you add to each ear.
Can I cook corn on the cob with the husks on?
You can, but we recommend removing the husks and silk first. It makes serving quick and easy, so everyone can dig in as soon as the corn is done.
Do I need to rearrange the corn while it cooks?
No. Just stack the ears in the slow cooker, cover it, and let it cook. There’s no need to rotate or rearrange the corn halfway through. It’ll steam evenly with the lid on.
Do I add the butter while the corn cooks?
No. Save the butter for after the corn is cooked. Brushing it on just before serving gives every ear an even, buttery coating.
How do I know when the corn is done?
The kernels should be bright yellow, plump, and tender when pierced with a fork. If they’re still a little firm, cover the slow cooker and cook for another 15 to 30 minutes.
What to Serve with Crockpot Corn on the Cob
This easy side dish pairs with just about everything you’d serve at a summer cookout or family barbecue. Since the slow cooker takes care of the corn, you’ll have more room on the grill for burgers, steaks, chicken, and all your favorite BBQ recipes.
For the main dish, try:
Round out the meal with classic cookout sides like:
- Classic Coleslaw
- Tortellini Pasta Salad
- Aunt Patti’s BBQ Baked Beans
- Grandma’s Best Potato Salad
- Watermelon Salad
Don’t forget something sweet! Finish the meal with a slice of No-Bake Peanut Butter Pie, Pineapple Dream Dessert, or another easy no-bake dessert.
Slow Cooker Corn on the Cob
Equipment
Ingredients
- 8 ears corn on the cob
- ½ cup water
Instructions
- Add 8 ears corn on the cob to the slow cooker and pour in 1/2 cup water. It's okay if they're stacked on each other.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the corn is tender.
- Remove from the slow cooker. Serve warm with butter, salt & pepper, or any of your favorite corn toppings.
Notes
- Equipment Tip: A 6-quart slow cooker comfortably fits about 8 ears. If you’re using a smaller Crockpot, simply cut the ears in half so they fit.
- Want to use frozen corn?
- Storage
Nutrition
Love Corn? Make These Next!
If summer corn is in season, here are a few more reader-favorite ways to enjoy it:
- Mexican Street Corn Dip
- Southern Fried Corn
- Corn Salad
- Crock Pot Creamed Corn
- Southwest Corn Salsa
- Corn Fritters
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