Go Back

Slow Cooker Corn on the Cob

Slow cooker corn on the cob with fall-off-the-cob tender kernels soaked in herby butter while the slow cook turns every bite sweet. This Crockpot corn method is set-and-forget and delivers buttery, deeply flavorful corn for a summer side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 6 corn Husked and cut in half.
Herby butter liquid
  • 0.5 cup unsalted butter Cubed (about 1 stick).
  • 0.25 cup water
  • 1 tbsp sugar
  • 1 tbsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.5 fresh parsley For serving.
  • 0.25 flaky salt For serving.

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the corn halves in the slow cooker, stacking as needed.
  2. Scatter the cubed unsalted butter over the corn, then pour in the water and sprinkle in the sugar, garlic powder, onion powder, salt, and black pepper.
  3. Cover and cook on High for 2–3 hours or Low for 3–4 hours, until the corn is very tender and steam fills the slow cooker.
  4. Turn the corn halfway through cooking to ensure even butter coating and glossy kernels.
Finish and serve
  1. Remove the corn with tongs and spoon the butter from the slow cooker over the top so the surface looks lightly lacquered.
  2. Garnish with fresh parsley and flaky salt before serving for a bright, salted finish.

Notes

Pro tip: cut the corn halves so they fit in a single layer where possible—this helps the butter circulate and coats more evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat in the microwave or on the warm setting until hot. Freezing is not recommended because the corn texture can soften further after thawing. For a dairy-free swap, use plant-based butter in the same amount and add a pinch more salt to match flavor.