Easy slow cooker corn on the cob — simply seasoned with salt and pepper. The kernels turn out tender, moist, and juicy, making this a comforting side dish any time of year.
While grilled or barbecued corn is a favourite for sunny days, this crockpot method gives reliably delicious results regardless of the weather. It’s fuss-free and perfect for busy days: pop the cobs in the slow cooker after lunch and they’ll be ready by dinner.
An easy, kid-friendly vegetable side that pairs with many main dishes. Serve with butter and chopped parsley for a classic finish.
✔️ Why you’ll love this recipe!
- A simple, hands-off way to cook corn on the cob.
- A reliable vegetable side that children and adults enjoy.
- Minimal, everyday ingredients.
🛒 Ingredient notes
- Corn on the Cob — 4–6 ears, husks and silks removed. If using smaller cobettes, shorten the cooking time accordingly.
- Olive Oil — a light, mild oil for brushing the cobs.
- Salt and Pepper — to taste.
- Water — about 300 ml poured into the slow cooker to create steam and prevent burning.
- To serve — butter and chopped parsley.
🔪 How to cook corn on the cob in a slow cooker
The recipe card with ingredient quantities and full instructions is below.
One: Brush each ear with olive oil and season with salt and pepper.
Two: Arrange the cobs in the slow cooker and pour in the water.
Three: Cook on high for 3–4 hours, then serve with butter and chopped parsley.
🍴 Serving suggestions
Slow cooker corn on the cob works with many meals. It’s a great side for tacos, chilli, roast or air-fryer chicken, burgers, and chicken nuggets. Serve it plain with butter and parsley or add a squeeze of lime for brightness.
📖 Variations
Change the seasoning to suit your taste: try dried herbs, smoked paprika, garlic powder, or a pinch of cayenne or chilli flakes for heat. For a richer finish, brush with herb butter or a drizzle of olive oil mixed with lemon zest.
🥡 Storage
Store: Best eaten fresh, but leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a hot oven, on the grill, or in an air fryer for best texture.
Freeze: Cooked corn doesn’t freeze well. If you want to freeze corn, blanch uncooked ears first and then freeze.
❓ Frequently asked questions
Wrapping in foil is optional. The slow cooker produces enough steam and heat to cook the corn evenly without foil.
😋 More slow cooker recipes
- Slow Cooker Diet Coke Chicken
- Slow Cooker Macaroni Cheese
- Slow Cooker Roast Chicken
- Slow Cooker Hunters Chicken
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Recipe
Slow Cooker Corn on the Cob
Equipment
- Slow cooker
Ingredients
- 4 corn ears, husks and silks removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 300 ml water
- 4 tablespoons butter, to serve
- 1 tablespoon chopped parsley, to serve
Instructions
- Brush each ear of corn with olive oil and season evenly with salt and pepper.
- Arrange the cobs in the slow cooker and pour 300 ml water into the bottom of the basin.
- Cover and cook on high for 3–4 hours until the kernels are tender. Serve hot with butter and chopped parsley.
Notes
Variations: Try smoked paprika, garlic powder, dried herbs, or a pinch of cayenne for heat. For a richer option, use herb-infused butter.
Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
Reheat: Rewarm in a hot oven, on the grill, or in an air fryer for best texture.
Freeze: Cooked corn is not ideal for freezing; blanch uncooked ears if you want to freeze them for later use.
Nutrition: Nutritional values are approximate and may vary depending on ingredients and portion sizes.
Nutritional Information (Approximate)
Carbohydrates: 21 g |
Protein: 6 g |
Fat: 12 g |
Saturated Fat: 2 g |
Fiber: 2 g |
Sugar: 6 g