An easy 3-ingredient crockpot corn on the cob recipe that can be made with or without foil for juicy, tender-crisp kernels every single time!
Why this recipe works
This crockpot corn on the cob recipe is by far the easiest way to cook up some ears of corn! All you need is a bit of butter, corn, water, and a slow cooker to make perfectly tender corn. By making it in a slow cooker, you’re essentially steaming it, which means you hang on to all that juicy sweetness instead of dumping it down the drain after boiling.
I really do love grilled corn on the cob, but when you are hosting a potluck or backyard barbecue, there are so many other things to do. Throwing the corn in the slow cooker is a no-fuss, hands-off way to cook it, and I’m here to tell you that it comes out just as good! The corn kernels are a wonderful tender-crisp and the freshness really shines through.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORN – To cut down even more time, you can purchase fresh corn on the cob that has already had the husks removed. Be sure to remove any leftover silks.
WATER – If you like, you can use vegetable or chicken broth instead of water.
How to Make Crockpot Corn on the Cob
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Remove husk and silks from corn, trim ends if desired. Cutting the corn in half is optional.
- Place in crockpot and add water.
- Cover crockpot and cook on high for 3 hours or on low for 4-6 hours.
- Melt butter and drizzle over corn OR place stick of butter out for guests to butter their corn themselves.
- Season to taste with salt and/or pepper.
How to Make Crockpot Corn on the Cob with Foil
- Brush the cobs with olive oil. Season to taste.
- Wrap each corn cob individually with aluminum foil to create a steam pouch.
- Place foil wrapped corn cobs in a dry crockpot and cook as normal (on high for 3 hours or on low for 4-6).
Frequently Asked Questions & Expert Tips
Corn on the cob takes 3 hours on high or 4-6 hours on low to cook.
Yes, absolutely. Frozen corn can be used in place of fresh, but do note that it will likely take a bit longer to cook and typically ends up being softer instead of tender-crisp.
Store cooled leftovers in an airtight container or large ziptop bag kept in the refrigerator for 3-4 days.
Once fully cooked, swap the temperature to warm on your crockpot. The corn on the cob will be just fine for an hour, maybe even two, without drying out or hardening.
Yes, of course. If your ears of corn are too large you can easily cut them in half. This won’t affect the cook time or the outcome of your corn. I’ve made it both ways many times!
Why Cook Corn in the Crockpot?
It really comes down to flavor. When you boil corn then drain it, you’re also draining off all that natural sweetness the corn releases in the process of cooking. When you make corn on the cob in the slow cooker, you’re basically steaming it. “Steaming” your corn keeps all that flavor right in the kernels where it belongs.
It’s also a hands-off way to cook corn on the cob without taking up space on the stovetop or grill. The best part is that you can keep the crock on warm even after it’s done cooking and the corn won’t harden or go cold. This gives you extra time for other things while hosting!
Serving Suggestions
If you’d rather not fuss with a whole stick of butter laid out on the table, you can serve your crockpot corn on the cob drizzled with melted butter. Top with salt, pepper, garlic powder, seasoned salt, or chopped cilantro. It’s also great with garlic butter or herb butters!
What to Put on Corn on the Cob
Season with butter and salt or mix and match with your favorite spices and herbs. Here’s a few options!
- Salt, ground pepper, and grated lemon zest
- Onion salt, chopped cilantro, and lime zest
- Salt, garlic powder, and garlic butter
- Chili powder, ground cumin, and lime juice
- Olive oil, fresh chives, and pink Himalayan salt
- Mexican corn style with mayo, cojita cheese, hot sauce, lime, and chili powder
More Slow Cooker Side Dish Recipes
- Crockpot Scalloped Potatoes
- Crockpot Macaroni and Cheese
- Slow Cooker Balsamic Carrots
- Crockpot Mashed Potatoes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Crockpot Corn on the Cob
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 6 ears corn shucked
- ¾ cup water
- 8 Tablespoons butter melted
- salt to taste
- pepper to taste
Things You’ll Need
Before You Begin
- If your ears of corn are too large you can easily cut them in half. This won’t affect the cook time or the outcome of your corn. I’ve made it both ways many times!
- To cut down even more time, you can purchase fresh corn on the cob that has already had the husks removed. Be sure to remove any leftover silks.
- If you like, you can use vegetable or chicken broth instead of water.
Instructions
- Remove husk and silks from corn, trim ends if desired. Cutting the corn in half is optional.6 ears corn
- Place in crockpot and add water.3/4 cup water
- Cover crockpot and cook on high for 3 hours or on low for 4-6 hours.
- Melt butter and drizzle over corn OR place stick of butter out for guests to butter their corn themselves.8 Tablespoons butter
- Season to taste with salt and/or pepper.
How to Make Crockpot Corn on the Cob with Foil
- Brush the cobs with olive oil. Season to taste.
- Wrap each corn cob individually with aluminum foil to create a steam pouch.
- Place foil wrapped corn cobs in a dry crockpot and cook as normal (on high for 3 hours or low for 4-6).
Expert Tips & FAQs
- Once fully cooked, you can swap the temperature to warm on your crockpot if you are hosting. The corn on the cob will be just fine for an hour, maybe even two, without drying out or hardening.
- Store cooled leftovers in an airtight container or large ziptop bag kept in the refrigerator for 3-4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
- Pineapple Salsa - July 16, 2026
- 26 Best Ground Beef Casseroles for Easy Family Dinners - July 8, 2026
- Strawberry Shortcake Kabobs - July 2, 2026
Paula says
when cooked in the crockpot, does this make the cobs fresher tasting. I live in GA and cob corn is not in season now … whatever is left in the stores is dry and tasteless. We love corn on the cob and anxiously await the growing season every year.
PS: I already get your newsletter — LOVE IT!
Amanda Formaro says
Hi Paula! I’m not sure if it would make it taste fresher, but adding the butter or a flavored olive oil to the corn cobs and then wrapping them in foil before putting them in the slow cooker can create an individual flavor steaming packet. That should infuse the flavor into the kernels.