Everyone loves corn on the cob… that’s a given. But when the burners are already full on the stove or the grill is out of space, it can be hard to find room to fit it in. Well, no more. You can cook corn on the cob in your slow cooker and it’s just as juicy and sweet and delicious as you could want it to be. (And it holds as long as you need it to. Steaming hot corn on the cob at a moment’s notice? Coming right up!)

What Ingredients Do You Need for Crockpot Corn on the Cob?

You might have guessed this. You’ll need:

• Corn. On the cob. As many as you can fit in your crockpot.
• Butter.
• Olive oil.
• Your favorite seasonings.

How Do You Make Crockpot Corn on the Cob?

Well, my friends, that truly couldn’t be easier.

You’ll want to shuck and prepare your ears of corn like normal and set them aside. Pour 2/3 cup water in the bottom of your slow cooker; don’t worry, this isn’t going to make anything mushy, it’s just going to create steam. Coat your corn with some olive oil, sprinkle it with salt and pile it into the slow cooker.

Cover it, turn it on high and cook until the corn turns bright yellow and the kernels start to look a little less opaque. That should be two to three hours.

You can leave it on ‘keep warm’ for quite a while, if you need. When you’re ready to serve, coat the corn in butter and sprinkle it with your favorite seasonings. I like plenty of salt and pepper and a little sriracha, myself! Enjoy!