Crock Pot Corn on the Cob

I use my slow cooker to make tender and buttery crock pot corn on the cob! My easy recipe frees up precious stove and grill space when I prep for parties, or when I don’t want to keep an eye on the stove for weeknight dinners.

My Recipe for Slow Cooker Corn on the Cob

Corn on the cob is one of those classic summertime side dishes that doesn’t get enough credit. I have so many good memories of sitting on the porch with my cousins, husking corn for a family cookout. We used to load up this giant pot my mom always made it in, grab a handle each, and lug it into the kitchen for her famous crock pot corn on the cob.

These days, I have my own little helpers in the form of my son and daughter, and they love sitting on our back steps, husking corn just like I used to! The scene honestly brings tears to my eyes when I think about it and how fast they’re growing up… okay, before I lose it again, let’s talk: corn.

I have a few other trusty ways of making corn on the cob — in the air fryer and on the stove, to name a few, so check those out below — but I love just how hands-off this one is! All it needs is a few minutes of prep (yes, there is butter involved), and the crock pot locks in moisture as the corn gently steams to perfection. I can totally see why my mom made it this way so often.

Need more corn recipes? Try my air fryer corn on the cob, Cajun corn on the cob, corn dip, creamed corn, and corn casserole next.

Crockpot Corn on the Cob Ingredients

• Corn – I use between 6-8 ears of corn for this recipe. It’s usually about one ear per person, so it’s definitely enough to serve a small crowd! 
• Butter – Is it really a corn on the cob recipe with butter? Not in my book. Here, I actually rub it on before I pop them in the crock to cook. It adds so much richness!
• Salt & Pepper – To bring out the natural flavors in the corn.
• Water – To cook the corn in the slow cooker. I think water works just fine, but vegetable or chicken broth, or even milk, could also be used for extra flavor.

How to Cook Corn on the Cob

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Prep and husk the ears of corn, then trim the edges. 

STEP TWO: With the wrapped side in hand, hold the stick of room temperature butter and rub it evenly over the ears of corn. Season them with salt and pepper.

STEP THREE: Pour the water into the slow cooker, add the corn, cover, and cook on High for 3 hours, or until the corn is tender and bright yellow. Serve immediately and enjoy!

Tips for the Best Crock Pot Corn on the Cob

• Room temperature butter is much easier to use. I set a little reminder to myself to pull it out about 1 hour before I’m ready to get started. And when I forget, a quick zap in the microwave does the trick!
• Stack the corn right on top of each other. The most important part is that the slow cooker can completely close. I’ve stacked them going the same way or even criss-cross style.
• I know ⅔ cup of water won’t seem like enough, but trust the process. It’s the perfect amount to create steam and cook the corn perfectly without making it soggy. 
• Keep the lid on the whole time for the best results. I know it’s tempting to peek, but releasing any of that precious steam will slow down the cooking process.
• Use tongs to remove the corn from the crock. I have burnt the ends of my fingers way too many times trying to grab them with my hands!

Slow Cooker Corn Variations and Substitutions

• Rather than plain butter, mix it with minced garlic, chopped parsley, or thyme before rubbing it on the corn. I love the herby, garlic butter flavor!
• Add a bit of spiciness to the corn! A pinch of Cajun seasoning, cayenne pepper, or chili powder (along with the salt and pepper) is the perfect spicy variation for us.
• Sprinkle grated Parmesan over the corn just before serving. It creates the most delicious, cheesy, buttery corn on the cob I’ve ever tasted!
• I also use slow cooker corn to make homemade Mexican street corn! All it needs is a little mayo (or sour cream), cotija cheese, chili powder, and a squeeze of lime.

What to Serve with Corn on the Cob in the Crock Pot

I love this recipe for big parties and cookouts where I need all of the stove and grill space I can find. But that’s not to say I don’t make it for simple at-home meals as a family too. It pairs so well with my tri tip sandwich, Velveeta mac and cheese, easy meatloaf recipe, and pulled pork sandwich!

Crock Pot Corn on the Cob FAQs 

Can I use frozen corn?

Yes, I’ve used frozen corn for this recipe, and it worked great! There’s no need to thaw it first — simply add it to the crock pot directly and increase the cooking time by about 30 minutes to ensure it’s heated through. It’s a great option when fresh corn isn’t in season!

How should I store leftover slow cooker corn on the cob?

Store leftover corn in an airtight container in the refrigerator for up to 4 days. I also like to drizzle a little extra water (or butter, if I’m feeling indulgent) to keep it from drying out. It will heat back up nicely in the microwave.

More Easy Summer Recipes

• Shrimp salad recipe
• Air fryer hot dogs
• Fruit salad with cool whip
• London broil marinade
• Hot dog chili recipe