Make tender corn on the cob any time of the year with this simple Crock-Pot recipe.
Corn on the cob is a summer favorite in our home. When family and friends come over, it’s the perfect crowd-pleasing side dish for a dinner on the grill. It’s also pretty cheap when it’s in season! Throw those golden ears of corn on the grill, slather ’em in salted butter with a little cracked pepper, and everyone’s happy. But the grill isn’t convenient for every occasion, and during the winter, I really don’t want to chill myself to the bone grilling outside. That’s where my Crock-Pot comes in.
Corn on the cob in a Crock-Pot (say that five times fast!) is about as easy as cooking gets. This set-it-and-forget-it side dish is every bit as satisfying as grilled corn on the cob, without having to light the grill or really even pay attention to the corn at all. Juicy, sweet, buttery ears of corn, ready to sink your teeth into. Anybody hungry yet?
Is Crock-Pot Corn On The Cob Healthy?
Corn is a good source of fiber and vitamins A, B, and E. The only “unhealthy” aspect of this recipe is the butter, but how much butter you use is really up to you. As long as you don’t drench your corn in butter, this recipe is quite healthy. However, if you want to keep your saturated fats to a minimum, swap the butter with olive oil.
A Little Extra Spice Is Nice
This recipe keeps the flavor simple, but don’t be afraid to add a little zest to this dish. Instead of the typical brush of butter before serving, try a zesty herb drizzle. Mix melted butter (vegan or dairy) or olive oil with a mix of parsley, chives, crushed red pepper or smoked paprika, and garlic powder, and simply drizzle this on your finished corn before you serve it. If you’re feeling adventurous, create your own mix of herbs and spices. Anything goes!
How To Make Ahead And Store
Store cooked corn on the cob in an airtight container or resealable bag. It’ll stay good in the fridge for up to 5 days. To reheat, simply microwave for a minute until warm, or you can brush it with butter again and air fry it at 350°F for a few minutes.
Serving suggestions
In my opinion, corn on the cob was made to be eaten with grilled food. Burgers, hot dogs, and really any sort of charred meat are worthy pairings. Try serving your corn with these flavorful Cajun Burgers With Sweet Potato Buns, or use this Black Bean Burger recipe for a vegetarian option. If you don’t want to light the grill, the air fryer is a great alternative. I love these Air-Fryer Chicken Wings, and here’s a recipe for Air-Fryer Brats if you’re craving a sausage. Pair one of these mains with your corn and these Crispy Air-Fryer Brussels Sprouts for a winning plate.
Ingredients
- 6-8 ears corn on the cob husks removed
- Olive oil for brushing
- Salt to taste
- Pepper to taste
- 2/3 cup water
- Butter for serving
Instructions
- Brush each ear of corn with olive oil and season with salt and pepper to your liking.
- Pour ⅔ cup of water into the Crock Pot, then add the seasoned corn and cover with the lid.
- Set the Crock Pot to high and cook the corn for 3 to 4 hours, or until the kernels are bright yellow and hot.
- Once the corn is cooked, add butter to taste, and toss to coat each ear evenly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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