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Cooked and buttered ears of corn on a white dinner platter.
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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!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Side Dishes
Cuisine: American
Servings: 8
Calories: 51kcal
Author: Samantha Erb

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: 51kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.04g | Vitamin A: 178IU | Vitamin C: 0.04mg | Calcium: 2mg | Iron: 0.01mg