Crock Pot Corn on the Cob
The easiest way to cook corn on the cob — no boiling or grilling required! This slow cooker method makes juicy, tender corn with minimal effort and finishes with a buttery parsley glaze for big summer flavor.
Servings: 8 servings
Calories: 140kcal
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
Notes
- Best for feeding a crowd or saving stovetop/grill space
- Cook time varies — check at 2.5 hrs
- Season lightly before cooking; finish with butter + salt at the end
- Can hold corn on warm for up to 30 minutes if needed
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g