This is hands-down the easiest way to make corn on the cob for a crowd. No boiling water. No grilling. Just sweet, juicy corn cooked in the slow cooker until perfectly tender — then slathered in buttery parsley goodness!
My favorite hands-off way to make corn on the cob!
You know how summer cooking can be quite a lot with all the grilling sides to be made, and all the fresh produce to be chopped? Well, this recipe is here to make at least one thing easier. If you’ve never made corn on the cob in a slow cooker, you’re about to become a convert. It’s a total set-it-and-forget-it situation!
You brush the corn with oil, season lightly, add a splash of water, and let the crockpot do its thing. A few hours later, you’ve got corn that’s bright yellow, plump, and steamy — no babysitting required.
The butter comes at the end
Mixed with chopped parsley and brushed on just before serving. That way it doesn’t wash away flavor while cooking, and you get the full impact of the fresh herbs and creamy saltiness.
I always go light on the seasoning at the start so you can adjust everything to taste at the end. This method is especially great if you’re serving a crowd or building a BBQ spread and want to keep your stovetop and grill free for other things – I do love a good grilled corn on the cob, but there’s not always space for it. And if you need a faster option than the slow cooker – give air fryer corn on the cob a try!
Printable recipe
Crock Pot Corn on the Cob
Ingredients
- 6 to 8 ears corn (husked and cleaned)
- 2 tablespoons oil
- salt and black pepper (to taste)
- ½ cup water
- ¼ cup butter (softened)
- 2 tablespoons fresh parsley (finely chopped)
Instructions
- Brush each ear of corn lightly with oil. Season with a little salt and pepper (go light — more can be added later).6 to 8 ears corn, 2 tablespoons oil, salt and black pepper
- Pour ½ cup water into a ~6-quart slow cooker. Add the corn and cover with the lid.½ cup water
- Cook on HIGH for 2.5 to 4 hours, depending on corn size, quantity, and your slow cooker. Start checking after 2.5 hours.
- Once the corn is bright yellow and hot all the way through, turn off the slow cooker.
- Mix the softened butter and chopped parsley. Brush over the cooked corn. Add more salt if needed and serve immediately.¼ cup butter, 2 tablespoons fresh parsley
FAQs for corn success
Can I add the butter at the beginning?
You could, but it’ll just melt and pool in the bottom — brushing it on after cooking gives you better flavor.
How do I keep the corn warm after cooking?
Leave it in the slow cooker on “warm” for up to 30 minutes. Don’t let it sit much longer or it may over-soften.
What kind of oil should I use?
Any neutral oil like avocado, canola, or light olive oil works. You just need a light coating so the seasoning sticks.
🌽 Tried it? Leave a rating + comment below!
Let me know how it turned out — or tag me on Instagram [@savorynothings] to show off your slow cooker corn! And don’t forget to pin it, so you have it on hand whenever you need an easy summer side.
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