Crockpot corn on the cob drizzled in a special butter and slow cooked to perfection.
Corn on the cob is a perfect summer side dish or snack. One of the best ways is elotés which is grilled corn covered in mayo, cheese and spices.
Crockpot corn on the cob is a easy leave it and forget it recipe that works for fresh and frozen corn.
To add, I created a delicious compound butter to smear over the corn when it’s finished.
How To Make Corn On The Cob In The Crockpot
Ingredients needed
- Corn on the cob (fresh or frozen)
- Water
- Butter (see recipe below for compound butter ingredients)
Making the crockpot corn on the cob
- First, if using fresh corn, remove the husk and silk from the corn then give it a washing under water. Place the ears of corn in your crockpot.
- Now, add water and cover the lid. Leave the corn to cook and steam in the crockpot for 2 hours. You may need a little longer if you stack the corn or if it was frozen. But, that won’t be anything more than 30 minutes or so extra.
- It’s simply steaming in the crockpot but after it’s done is when you’ll add all the flavor.
- Now, remove the butter from the refrigerator and cut pieces then smear the butter over the hot corn right before serving. Due to the little liquid required in this recipe it doesn’t make sense to season the water.
Making the compound butter
- While the corn is cooking take a stick of butter and bring it to room temperature. Once butter has softened add in the herbs and seasonings. Mix everything evenly then place the butter back in the refrigerator.
- Chef’s tip, roll the butter into a log with plastic wrap before placing back in the fridge. This way you can cuts pieces off for now and later as you preserve the compound butter.
What to serve with corn on the cob
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Crockpot Corn On The Cob
Crockpot corn on the cob drizzled in a special butter and slow cooked to perfection.
Equipment
- Crockpot
Ingredients
- 6 ears corn
- 1 cup water
Compound Butter
- 1 stick unsalted butter
- 1 tablespoon honey
- 1.5 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- First, if using fresh corn, remove the husk and silk from the corn then give it a washing under water. Place the ears of corn in your crockpot.
- Now, add water and cover the lid. Leave the corn to cook and steam in the crockpot for 2 hours. You may need a little longer if you stack the corn or if it was frozen. But, that won't be anything more than 30 minutes or so extra.
- It's simply steaming in the crockpot but after it's done is when you'll add all the flavor.
- Now, remove the butter from the refrigerator and cut pieces then smear the butter over the hot corn right before serving. Due to the little liquid required in this recipe it doesn't make sense to season the water when the corn isn't submerge like when boiling.
Compound Butter
- While the corn is cooking take a stick of butter and bring it to room temperature. Once butter has softened add in the herbs and seasonings. Mix everything evenly then place the butter back in the refrigerator.
- Chef's tip, roll the butter into a log with plastic wrap before placing back in the fridge. This way you can cuts pieces off for now and later as you preserve the compound butter.
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