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Slow Cooker Corn on the Cob

Slow cooker corn on the cob with fall-off-the-cob tender kernels soaked in herby butter. This set-and-forget Crockpot corn cooks long enough to turn every kernel sweet, plump, and deeply flavorful.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

corn
  • 6 corn Husked and cut in half.
butter base
  • 0.5 cup unsalted butter Cubed (about 1 stick).
  • 0.25 cup water
  • 1 tbsp sugar
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • salt To taste.
  • black pepper To taste.
serving
  • fresh parsley For garnish.
  • flaky salt For garnish.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the corn halves in the slow cooker, stacking as needed.
  2. Scatter the cubed butter over the corn, then add the water, sugar, garlic powder, onion powder, salt, and black pepper.
Cook until very tender
  1. Cover and cook on High for 2–3 hours or Low for 3–4 hours, until the corn is very tender.
  2. Turn the corn halfway through cooking to ensure even butter coating.
Serve
  1. Remove the corn with tongs and spoon the butter from the slow cooker over the top.
  2. Garnish with fresh parsley and flaky salt before serving.

Notes

Pro tip: if your slow cooker runs hot, start checking at the lower end of the time range so the kernels stay plump. Refrigerate leftovers in a sealed container for up to 3 days and rewarm in the microwave or gently in the slow cooker with a splash of water. Freezing isn’t recommended because corn can turn grainy after thawing. For a dairy-light option, swap the butter for an equal amount of plant-based butter or olive-oil spread and stir well before serving.