Corn on the Cob Crock Pot is easy and it comes out so flavorful and perfectly tender. Let it slow cook on low for 4 hours or on high for 2 hours. If you’re not ready to serve it right away you can just turn it to warm until you need it. This recipe makes a simple and delicious side dish.
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Why I Love This Recipe
This recipe is so easy to make and only uses a few ingredients. You can also double or triple it.
If you love corn recipes, you may also enjoy this Cheesy Creamed Corn.
Ingredients
(amounts are listed in the recipe card at the bottom of the post)
unsalted butter
minced garlic from a jar
fresh parsley
fresh corn on the cob
granulated sugar
Salt (or Lowry’s Season salt) and black pepper to taste
Substitutions
- salted butter (omit the other salt options)
- dried minced garlic instead of jarred
- frozen corn on the cob (fresh will have a better texture)
- dried parsley instead of fresh
Equipment used in this recipe
How to make Corn on the Cob Crock Pot:
Step 1 – Mix together the butter, jarred minced garlic and parsley in small bowl until well combined.
Step 2 – Place each ear of corn on a large piece of foil and brush the butter all over the corn.
Step 3 – Season with granulated sugar, salt (or Lowry’s season salt) and pepper to taste and tightly seal foil around the corn.
Step 5 – Place the corn cobs in a 4 quart crock pot slow cooker.
Step 6 – Add 1 cup water to the bottom of the crock pot.
Step 7 – Cover and cook on low 4 hours or on High 2 hours, or until done.
Recipe FAQ’s
If you’re not ready to serve it right away you can just turn it to warm until you need it.
Cook on low 4 hours or on High 2 hours, or until done.
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Corn on the Cob Crock Pot
Corn on the Cob Crock Pot is easy and it comes out so flavorful and perfectly tender. Let is slow cook on low for 4 hours or on high for 2 hours. If you’re not ready to serve it right away you can just turn it to warm until you need it.
Ingredients
- 1/4 cup unsalted butter (room temperature)
- 1 teaspoon minced garlic from a jar
- 1 Tablespoon finely minced fresh parsley
- 2 ears corn on the cob (fresh and husked)
- 1 teaspoon granulated sugar
- Salt (or Lowry’s Season salt) and black pepper to taste
Instructions
- Mix together butter, garlic and parsley in small bowl until well combined.
- Place each ear of corn on a piece of foil and brush the butter all over them.
- Season with granulated sugar, salt (or Lowry’s season salt) and pepper to taste and tightly seal foil.
- Place corn cobs in a 4 quart crock pot slow cooker. Click for a 4 quart crock pot.
- Add enough water to come 1/4 of the way up each ear.
- Cover and cook on low 4 hours or on High 2 hours, or until done.
Notes
- You can use frozen corn on the cob but fresh will taste so much better.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
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Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom -
Reynolds Wrap Standard Aluminum Foil - 200 Square Feet -
Teal Silicone Basting Brush and Pastry Brush - For Use as BBQ Grill Brush, Turkey Baster or Food Brush -
Hamilton Beach 4-Quart Programmable Slow Cooker With Dishwasher-Safe Crock and Lid, Silver
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 205mgCarbohydrates: 20gFiber: 2gSugar: 6gProtein: 3g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi, I’m Zona. My husband and I are empty-nesters and parents of one adult son. I have a passion for recipes and I share all the tips, tricks, and resources I can find (or create) to help you cook for two.
This recipe is also available on my other site Zona’s Lazy Recipes and serves 4.
Allan
Friday 30th of September 2022
I use basically the same recipe except that rather than wrap the ears of corn in aluminum foil which might not be good for your health I leave the corn in the husk, just cutting the silk that sticks out of the leaves so that you can pour in the butter mix.