Crock Pot Corn on the Cob

Why You’ll Love This Recipe

I love this recipe because it’s hands-off, low effort, and totally delivers on flavor. The coconut milk enhances the natural sweetness of the corn while the butter adds richness. Plus, the slow cooker frees up space on the grill or stove, which is a lifesaver when I’m entertaining. It’s an unexpected twist on classic corn that still feels familiar and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 to 6 ears of corn, cut in half or thirds

• 1 (13-ounce) can coconut milk

• 1 cup water

• 4 tablespoons butter, cut into pieces

• 1 teaspoon seasoned salt

• ½ teaspoon black pepper

• ½ teaspoon red pepper flakes

• Chopped cilantro (optional, for garnish)

Directions

I start by placing the corn pieces into my 6-quart slow cooker. Then I pour in the coconut milk and water, followed by the butter, seasoned salt, black pepper, and red pepper flakes.

I cover the crock pot and cook the corn on HIGH for 2 hours. During this time, the corn becomes wonderfully tender and soaks up all that buttery coconut flavor.

When it’s done, I remove the corn and sprinkle chopped cilantro on top just before serving. If I’m not a fan of cilantro, I swap it for parsley or basil for a fresh finish.

Servings and timing

This recipe makes 6 servings, great for a summer meal or gathering.

• Prep Time: 10 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 10 minutes

Variations

When I want a smoky twist, I add a pinch of smoked paprika or swap the red pepper flakes for chipotle powder. If I’m looking for more of a Thai-inspired flavor, I stir in a touch of curry powder and a splash of lime juice. For a dairy-free version, I’ve made it with vegan butter and it turns out just as creamy and delicious.

storage/reheating

Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I place it in a microwave-safe dish with a spoonful of the cooking liquid and heat it until warmed through. I’ve also reheated it on the stovetop in a covered pan with a splash of coconut milk.

FAQs

Can I use frozen corn on the cob?

Yes, I’ve used frozen corn halves and they work great. I just add an extra 30 minutes to the cook time to make sure they’re fully tender.

Do I need to stir the corn during cooking?

No, I keep the lid closed the entire time. The liquid and steam evenly cook the corn without any stirring needed.

Can I cook it on LOW instead of HIGH?

Yes, I’ve done it on LOW for about 4 hours and it turns out just as tender and flavorful.

What if I don’t like coconut milk?

No problem—I’ve swapped it with whole milk or even a mix of milk and cream. The flavor will be less tropical, but still rich and buttery.

Can I add more spice?

Absolutely. I sometimes double the red pepper flakes or add a dash of hot sauce if I want more of a kick.

Conclusion

Crock Pot Corn on the Cob is one of my favorite easy summer side dishes. With just a few ingredients and a couple hours in the slow cooker, I get buttery, sweet, and tender corn that’s far from ordinary. It’s one of those recipes that feels familiar but still surprises everyone with its rich flavor and perfect texture—definitely a keeper in my kitchen.

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