Slow Cooker Corn on the Cob Recipe
Corn on the cob is a summertime favorite, but did you know you can make it buttery, flavorful, and hands-off right in your slow cooker? This method locks in sweetness and creates perfectly tender kernels every time. Whether you’re hosting a backyard barbecue, family dinner, or just want an easy side dish, this recipe is a must-try.
This WordPress-ready article gives you the full recipe, step-by-step guide, ingredient breakdown, nutritional table, storage tips, pro cooking tricks, and FAQs.
Ingredients
- 6–8 ears of fresh corn, husked and cleaned
- ½ cup unsalted butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for a smoky flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon parsley flakes (optional, for garnish)
- Aluminum foil
Step-by-Step Instructions
Step 1: Prep the Corn
Husk and clean the corn thoroughly. Remove silk strands and trim the ends if needed.
Step 2: Make the Butter Seasoning
In a bowl, mix melted butter with garlic powder, onion powder, paprika, salt, and pepper.
Step 3: Wrap the Corn
Brush each ear of corn with the butter seasoning mixture. Wrap individually in foil to lock in flavor and moisture.
Step 4: Slow Cook
Place wrapped corn in the slow cooker. Cover and cook on low for 4–5 hours or high for 2–3 hours, until tender.
Step 5: Serve
Carefully unwrap, sprinkle with parsley flakes if desired, and serve hot. Add extra butter for richness.
Variations
- Cheesy Corn: After cooking, sprinkle with parmesan or cheddar cheese.
- Mexican Street Style: Add lime juice, chili powder, and cotija cheese before serving.
- Sweet Corn: Mix honey into the butter seasoning for a sweet twist.
- Herb Lovers: Add fresh rosemary or thyme sprigs before wrapping.
Nutritional Information (Per Ear)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 250 mg |
| Fiber | 3 g |
| Sugar | 6 g |
Storage and Reheating
- Refrigeration: Store leftover corn in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap cooled ears in foil, place in freezer bags, and freeze for up to 2 months.
- Reheating: Warm in foil in the oven at 350°F for 10 minutes or reheat in the microwave with a damp paper towel.
Pro Tips for the Best Corn
- Use fresh, sweet corn for the best flavor.
- Always wrap in foil to keep corn moist and buttery.
- Cook on low setting if you want juicier kernels.
- For smoky flavor, sprinkle with paprika or even add a few drops of liquid smoke.
- Keep extra melted butter on hand — some love it dripping with richness.
FAQs
1. Can I cook corn without foil in the slow cooker?
Yes, but the foil helps lock in moisture. Without it, you may need to baste with extra butter.
2. Can frozen corn on the cob be used?
Yes! Just increase the cooking time by 30–45 minutes.
3. How do I make it spicy?
Add cayenne pepper or hot sauce to the butter mixture before cooking.
4. Can I double the recipe?
Yes, but don’t overcrowd. Stack in layers and rotate halfway through for even cooking.
5. How do I know when corn is done?
The kernels should be bright, tender, and juicy when pierced with a fork.
