If you've never heard of slow cooker corn on the cob, prepare to be a-maized! My grandma used to make corn like this every time we visited—simmered in milk and butter until it was soft, sweet, and dripping with flavor!
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It was a simple tradition, but one that always made dinner feel extra special. These days, I make it in the slow cooker to keep things easy, but the taste brings me right back to her kitchen. Same creamy, buttery corn... just a little less hovering over the stove!
It wasn’t fancy, but it was always the first thing we reached for—tender, rich, and made with so much love you could taste it in every bite!
Ingredients
Please refer to the printable recipe card below for the amounts.
You only need a handful of simple ingredients to make this slow cooker corn on the cob, and chances are you already have most of them on hand!
Fresh corn on the cob is the star—look for bright green husks and plump kernels. Water and milk create the cooking liquid that keeps the corn tender and juicy while infusing it with extra richness.
A generous amount of butter melts into the mix, adding that classic, savory flavor we all love. A pinch of salt and pepper brings balance, while just a bit of sugar enhances the natural sweetness of the corn without making it taste like dessert. It’s comfort food at its easiest and best!
Slow Cooker Corn on the Cob
Ingredients
- 6 ears of corn husked and cleaned
- ½ cup butter cut into chunks
- 2 cups whole milk
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Shuck the corn, be sure to remove all the silk. Break the ears in half (if needed so they fit snugly in your Crockpot). Place corn in the slow cooker.
- Pour in milk and water.
- Scatter butter chunks over the top. Sprinkle with sugar, salt, and pepper.
- Cover and cook on low for 4 hours or high for 2 hours, until corn is tender and infused with buttery, creamy goodness.
Notes
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Nutrition
Frequently asked questions (FAQ’s)
The milk and butter create a rich, creamy bath that infuses the corn with flavor and keeps it extra juicy. It’s like giving your corn a spa day.
When corn cooks too long, the kernels become mushy, shriveled, and lose their juicy pop. Instead of that sweet, crisp bite, you'll end up with something more chewy and bland.
Yes! You can cook it, keep it warm in the slow cooker for up to 2 hours.
Deb’s top tips
Once it’s cooked, switch the slow cooker to the "warm" setting. The corn will stay tender and juicy for serving without getting overcooked.
Variations
Besides salt and pepper, try grated parmesan, fresh herbs, chili lime seasoning, garlic butter, or a sprinkle of smoked paprika.
🌽 More corn, please—recipes to try next
If you’re loving this easy Crockpot Corn on the Cob, don’t stop there—corn is a side dish superstar!
Try my Crockpot Creamed Corn for a rich, velvety twist that practically melts in your mouth. Want something quick and classic? My Steamed Corn on the Cob is ready in minutes and full of fresh flavor. For cookout vibes, check out my Grilled Potatoes and Corn Foil Packets—they’re smoky, buttery, and made for backyard dinners.
And when you’re feeding a crowd? You can’t go wrong with a scoop of Corn Casserole—a creamy, cheesy favorite that disappears fast!
However you dress it up—simple with butter or loaded with cheese—this slow cooker corn on the cob is one of those side dishes that quietly steals the show. It's easy, low-fuss, and always a crowd-pleaser!
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