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Plated slow cooker corn on the cob sprinkled with black pepper and parmesan cheese.
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Slow Cooker Corn on the Cob

Why is this so good? The corn simmers away in a buttery, creamy soak that leaves each bite sweet, tender, and rich. It's hands-off and foolproof!
Course Vegetables and Side Dishes
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 270kcal
Author Deb Clark

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.

Video

Notes

Remove the corn carefully (it’ll be tender!), roll it in the buttery milk bath if you want extra flavor, and serve hot. A little sprinkle of parmesan or fresh herbs never hurts either!

Nutrition

Calories: 270kcal | Carbohydrates: 23g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 556mg | Potassium: 372mg | Fiber: 2g | Sugar: 12g | Vitamin A: 774IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 0.5mg
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