Easy Crock Pot Corn on the Cob
My crock pot corn on the cob comes out perfectly tender and buttery with just a few simple ingredients. It's the ultimate low-effort, high-reward side dish for barbecues, family dinners, and beyond!
Equipment
Ingredients
- 6-8 ears corn husked
- ½ stick butter
- salt and pepper to taste
- ⅔ cups water
Instructions
- Husk the ears of corn and trim the ends of each.
- Holding the ½ stick of room temperature butter, rub it on the ears of corn.
- Season them with salt and pepper.
- Pour the ⅔ cups of water into the Crock Pot and place all of the ears of corn in.
- Cover and cook the corn on high for 3 hours until they are tender and bright yellow.
Notes
- Room temperature butter is much easier to use to spread on the corn.
- Don't add any extra water. The 2/3 cup measurement may seem little, but it helps the corn just steam instead of being submerged in water.
- Keep the lid on the whole time for the best results.
- Use tongs to remove the corn from the crock since the corn will be super hot.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 51kcalCarbohydrates: 0.2gProtein: 0.1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 46mgPotassium: 3mgFiber: 0.02gSugar: 0.04gVitamin A: 178IUVitamin C: 0.04mgCalcium: 2mgIron: 0.01mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!