Crockpot Corn on the Cob
Servings: 6 servings
Calories: 135cal
Equipment
Ingredients
- 6 ears corn shucked
- ¾ cup water
- 8 Tablespoons butter melted
- salt to taste
- pepper to taste
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).
Notes
- 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.
Nutrition
Serving: 1corn on the cob | Calories: 135cal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 122mg | Potassium: 7mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 469IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.01mg
