Slow Cooker Corn On The Cob

If you haven’t tried Slow Cooker Corn on the Cob this summer you’re missing out! The flavor is so good and this recipe is absolutely foolproof!

I convinced my husband to grill us up some meat and he put me in charge of the side dish. I took a shortcut and threw some corn on the cob in our slow cooker.

If we’re being honest, I did NOT expect it to come out as delicious as it did, but I can promise you we will never cook it any other way!

Ingredient Notes

• 4 ears corn husks removed
• 2 Tablespoons butter
• salt and pepper to taste
• 1 cup water

How to make Slow Cooker Corn on the Cob

1. Pour 1 cup of water into the bottom of your slow cooker.
2. Tear off a 15 inch section of foil.
3. Place each ear of husked corn on the foil.
4. Top each ear with 1/2 Tablespoon butter and sprinkle with salt and pepper.
5. Wrap corn in foil and place into the slow cooker. If you have a smaller slow cooker, you may want to half your corn, making 6-8 smaller ears.
6. Cook on high for 2 hours then adjust heat to warm until ready to unwrap and serve.

Storing and Other Tips

Store leftover Corn on the Cob in an airtight container in the refrigerator for up to 3 days.

The secret to this recipe is wrapping it in foil. Wrapping your corn in foil means you can wrap just about any seasoning or flavor in there with it. Of course we wrapped it tight with some butter, but we also added salt and pepper.

The foil method gives it more of a roasted flavor rather than a boiled flavor, keep it crisp but still delicious!

Serving Suggestions

• Grilled Honey Balsamic Chicken
• Instant Pot Hot Honey Chicken Sandwiches
• Classic Burger Recipe
• Air Fryer Hot Dogs