Here’s an insanely easy way to prepare tender and juicy corn on the cob without boiling water: Crockpot Corn on the Cob!
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Mercy, it doesn’t get much easier than this. For real. This corn comes out so incredibly tender and juicy! And there’s minimal cleanup because your slow cooker doesn’t even get dirty while they cook since they’re wrapped in aluminum (BONUS!). I just wiped out my slow cooker with a cloth, but I did have to wash the lid due to the condensation.
I used about half a tablespoon of cubed butter for each ear of corn, added salt and pepper and wrapped ’em up.
Wrap each ear up tightly, and roll the sides upward towards the seam. Place the corn seam side up in your slow cooker so that the butter and juices won’t leak out.
Oh YESSSS! I love corn on the cob during the summer; it goes perfectly with just about anything on the grill. I thought about this recently because after we get home from being out on the boat on the weekends, we always grill out. Throw these in your slow cooker while you go play, and your side dish is ready when you get home! SCORE.
This recipe is so EASY and delicious, it’s pretty safe to say that I’ll be eating a lot of corn this summer! 🙂Print
- 4–6 ears of corn, husked
- Butter (about 1/2 tablespoon per ear, cubed)
- Place each ear of corn on a sheet of aluminum foil large enough to tightly wrap it. Place butter cubes on top of corn. Sprinkle with desired amount of salt and pepper.
- Wrap each ear up tightly. Roll the sides upwards towards the seam. Place seam side up in slow cooker.
- Cover and cook for 2 to 2-1/2 on high, or 4 to 4-1/2 hours on low.