Description
This Crock Pot Corn on the Cob recipe delivers tender, flavorful corn cooked effortlessly in your slow cooker. With a simple blend of olive oil, kosher salt, and rich butter, plus optional fresh herbs, it's a perfect hands-off side dish that pairs well with any meal.
Ingredients
Vegetables
- 6-8 ears corn, husked and silk removed
Seasonings & Fats
- 1 tablespoon olive oil
- ½ teaspoon kosher salt, plus more for serving
- 3 tablespoons butter
- 2 tablespoons finely chopped fresh herbs (parsley, basil, or chives), optional
Liquids
- ½ cup water
Instructions
- Prepare the Corn: Remove the husks and silk from each ear of corn thoroughly to ensure clean, fresh kernels ready for cooking.
- Add Water to Slow Cooker: Pour ½ cup of water into a 6-quart slow cooker to create steam and maintain moisture during cooking.
- Season the Corn: Rub each ear of corn with olive oil and evenly sprinkle with ½ teaspoon kosher salt to enhance flavor.
- Cook the Corn: Nestle the prepared corn into the slow cooker. Cover and cook on high for 2 to 3 hours or on low for 3 to 4 hours until the corn is tender and cooked through.
- Finish and Serve: Carefully uncover the slow cooker and remove the corn. Discard the cooking liquid. While still warm, rub each cob with butter, then sprinkle with additional salt, pepper, and fresh chopped herbs if desired. Serve immediately for best taste.
Notes
- Cooking times may vary slightly depending on your slow cooker model and the size of the corn.
- Fresh herbs such as parsley, basil, or chives add a bright flavor but are optional.
- Use kosher salt for seasoning; regular table salt can be substituted but adjust quantity accordingly.
- For a richer flavor, consider using melted garlic butter in place of plain butter.
- Leftover corn can be refrigerated for up to 2 days and reheated gently in the microwave or on the stovetop.
