Slow Cooker Milk and Honey Corn on the Cob

Why You’ll Love This Recipe

I love how incredibly simple this dish is to put together. With just a handful of ingredients, I get perfectly cooked corn with rich, buttery sweetness and a hint of coconut flavor that makes it stand out from the usual. The slow cooker does all the work, and the result is soft, flavorful corn that’s bathed in a luxurious milk and honey mixture. It’s a guaranteed crowd-pleaser with barely any prep.

Ingredients

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

• 6–7 ears of corn, shucked and broken in half

• 13.66 oz can light coconut milk

• 2 tablespoons honey

• ½ cup salted butter

Directions

I start by shucking the corn and breaking each ear in half so it fits easily into my 6-quart slow cooker. I arrange the corn pieces snugly inside the cooker.

Then I pour the coconut milk evenly over the corn, drizzle the honey on top, and add the butter, cut into smaller chunks so it melts and spreads more evenly during cooking.

I cover the slow cooker and set it to HIGH for 3 hours. I avoid lifting the lid while it cooks to keep the heat in and ensure the corn becomes tender and soaks up all the flavor. If I’m using frozen corn, I cook it for 4 hours instead.

When it’s ready, I roll each piece of corn in the hot, buttery coconut milk mixture before serving. It’s sweet, savory, and melts in my mouth.

Servings and timing

This recipe makes 12 servings (from 6–7 ears halved), making it great for feeding a crowd.

• Prep Time: 15 minutes

• Cook Time: 3 hours on HIGH

• Total Time: 3 hours 15 minutes

Variations

When I want something a little spicier, I sprinkle in some red pepper flakes or a pinch of cayenne before cooking. For a smokier flavor, I’ve added a splash of liquid smoke or topped the corn with smoked paprika after cooking. If I don’t have coconut milk, I use 2 cups of water and still get delicious results—just a bit less creamy. And sometimes I finish with a squeeze of lime juice and chopped cilantro for a tropical-lime twist.

storage/reheating

I store leftover corn in an airtight container in the fridge, fully submerged in some of the buttery coconut milk mixture to keep it moist. It lasts up to 3 days. When I’m ready to reheat, I microwave it with a spoonful of the liquid or warm it gently on the stovetop until heated through.

FAQs

Can I use frozen corn on the cob?

Yes, and I do it often. I just add one extra hour to the cook time, for a total of 4 hours on HIGH.

What if I don’t like coconut milk?

You can easily substitute 2 cups of water or even regular milk. The flavor will be more subtle, but the corn will still be tender and tasty.

Can I cook this on LOW instead of HIGH?

Yes, I’ve done it on LOW for about 5 to 6 hours with great results. It’s a good option if I want to prep earlier in the day.

Is this recipe dairy-free?

It’s not, since it includes butter. But I’ve used dairy-free butter alternatives with success if I need to keep it fully dairy-free along with the coconut milk.

How do I keep the corn warm for serving?

Once it’s done, I switch the slow cooker to WARM and leave the corn in the buttery milk mixture. It stays juicy and flavorful for serving throughout a party or dinner.

Conclusion

Slow Cooker Milk and Honey Corn on the Cob is one of those side dishes that feels effortless but tastes like I went the extra mile. The rich, tropical flavor of coconut milk paired with sweet honey and butter takes ordinary corn to a whole new level. Whether I’m serving it at a cookout or alongside a simple weeknight meal, this recipe always earns a spot on my table.