I can't even count how many times I have professed our love for corn around here... I am a born corn lover and Chad is from Iowa, so needless to say we are a corn lovin' family.
I have prepared it just about every way you can imagine: Oven Roasted Corn on the Cob, Simple Stove Top Corn on the Cob, Grilled Corn on the Cob and of course I have tossed it in a skillet and also microwaved it, but we will get to those later. {Click on the bold recipe titles to see those recipes}
To be honest, I have been oven roasting corn for the ease of prep and let it go. But it still heats up my kitchen, which during the summer in Arizona, I do not prefer. So a few months ago I decided to try popping it in the crockpot and seeing what happened.
I was pretty blown away by the results. I have prepared it this way all summer long, for every party and every gathering and I have to say that all I have heard are compliments. It creates a perfectly tender and flavorful corn with the easiest clean up ever!
I pack it with all the seasoning and butter that is required to eat it and then just let everyone grab their own pouch. Open carefully. Pop in some corn holders (or use your fingers) and eat over the foil. When they are done, pop out the holders and wrap up the cob in the foil. Easy peasy. It all starts by placing the corn on a piece of foil, topping with butter and seasonings and wrapping it. It is really that easy. I have used salt, pepper and cayenne for a spicy version which is excellent. However I have found of course that butter, salt and pepper is a crowd pleaser and I usually go with that version any time we are having people over or going to a potluck.
For Chad's birthday party I prepared some burgers, Crockpot Brats, Crockpot Corn on the Cob and a salsa bar (staring 3 heat varieties of our Lazy Day Salsa and several fruit salsas). Needless to say we ate a lot! Everyone went nuts over the corn and brats and I gave out a lot of recipes. You are going to love them too!
I have even tried this recipe with coconut and extra virgin olive oil and it is perfect every time!
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Helpful Tips to make Crockpot Corn on the Cob:
- You can mix butter, salt and pepper in a small mixing bowl and dollop about 1/2 tablespoon on each ear of corn.
- You can use your favorite spice mixture to kick up the flavor. I sometimes add 1 teaspoon (to taste) cayenne pepper to the mixture. If you add spices, be sure to smear butter mixture on the corn or you will end up with a pile of spices on the corn when you open it.
- If you are watching what you eat, brush lightly with coconut oil or extra virgin olive oil instead.
What you will need to make Crockpot Corn on the Cob:
- Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite crockpot recipes:
Simple Crock Pot Buffalo WingsChipotle's Famous Barbacoa
The Best Ever Simple Crockpot Pulled Pork Sandwiches
Yield: 8
Crockpot Corn on the Cob
Perfectly cooked, tender and flavorful corn on the cob cooked right in your slow cooker without heating up the kitchen. It couldn't be easier with this set it and forget it simple recipe.
prep time: 5 minscook time: 2 hourtotal time: 2 hours and 5 mins
Ingredients
- 8 ears corn, shucked and trimmed to fit crockpot
- 4 tablespoons unsalted butter
- salt and pepper to taste (I used about 1 teaspoon each)
Instructions
- Place each ear of corn in a piece of aluminum foil (about 12"). Add 1/2 tablespoon butter, salt and pepper to taste. You can smear the butter over the corn, but I usually just dollop it in there.
- Fold aluminum foil by bringing 2 long edges of foil together. Fold them over until you reach the corn. Then, pull sides of foil up to center top. Place corn in the crockpot with the seam side up. I use a 6 quart crockpot.
- Repeat until corn is all wrapped. (I can fit 8 trimmed pieces of corn in my crockpot). Pour 1/2 cup water in the bottom of the crockpot.
- Cook on high for 2 hours or low 4-5 hours. Once corn is done cooking, reduce temperature to warm for up to 2 hours, until ready to serve. Add a splash more water if needed longer than that.
DONNA'S NOTES
- You can mix butter, salt and pepper in a small mixing bowl and dollop about 1/2 tablespoon on each ear of corn.
- You can use your favorite spice mixture to kick up the flavor. I sometimes add 1 teaspoon (to taste) cayenne pepper to the mixture. If you add spices, be sure to smear butter mixture on the corn or you will end up with a pile of spices on the corn when you open it.
- If you are watching what you eat, brush lightly with coconut oil or extra virgin olive oil instead.
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