Crockpot Corn on the Cob Recipe
Crockpot Corn on the Cob 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.
Equipment
Ingredients
- ¼ 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.
- 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.
Video
Notes
- You can use frozen corn on the cob but fresh will taste so much better.
- To make this vegan use vegan butter.
Nutrition
Serving: 1Calories: 293kcalCarbohydrates: 20gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 18mgPotassium: 271mgFiber: 2gSugar: 8gVitamin A: 1046IUVitamin C: 10mgCalcium: 16mgIron: 1mg
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