Slow Cooker Milk and Honey Corn on the Cob
Sweet, buttery, and perfectly tender—this slow cooker corn on the cob is infused with coconut milk and honey for a tropical twist on a classic side.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Slow Cooker / Crockpot
- Cuisine: American
- Diet: Gluten Free
Ingredients
6–7 ears of corn, shucked and broken in half
13.66 oz can light coconut milk
2 tablespoons honey
1/2 cup salted butter, cut into pieces
Instructions
Arrange the corn in a 6-quart or larger slow cooker. Break ears in half if needed to fit.
Pour the coconut milk evenly over the corn.
Drizzle honey on top.
Add butter pieces evenly over the corn.
Cover and cook on HIGH for 3 hours (or 4 hours if using frozen corn). Do not open the lid during cooking.
When ready to serve, roll each piece of corn in the buttery coconut milk mixture for maximum flavor.
Enjoy warm!
Notes
No coconut milk? Substitute with 2 cups of water for a milder version.
Using frozen corn? Add one extra hour to the cooking time for tender results.
This dish pairs perfectly with BBQ, grilled chicken, or summer potlucks.
For extra flavor, sprinkle cooked corn with fresh herbs or chili flakes before serving.
