Hey there, Jason Griffith here! When it comes to side dishes, few things are as classic and beloved as corn on the cob. But let’s be honest, trying to boil a big pot of it for a party can be a hassle, especially when you’re already cooking other things. That’s why I’m so excited to share my recipe for Crockpot Corn on the Cob. This is an absolute game-changer. It’s a no-fuss, no-muss way to cook a big batch of corn that comes out perfectly tender and flavorful every single time. It’s the perfect solution for a barbecue, a potluck, or any gathering where you need to feed a crowd.
Why I Love This Recipe
This recipe is a lifesaver. The slow cooker does all the work, keeping your stovetop free for other dishes. All you have to do is toss the corn, a few simple ingredients, and some water into the crockpot, and let it do its thing. The corn steams beautifully in the slow cooker, resulting in tender, juicy kernels that are bursting with flavor. The butter and seasonings infuse the corn, making it incredibly delicious. It’s an incredibly simple recipe that delivers big results, and it’s perfect for a meal alongside some hearty chili or pulled pork. For another delicious crockpot recipe, you should also check out my recipe for a Crockpot Nacho Dip.
Ingredients
- 8-12 ears of fresh or frozen corn on the cob, husked
- 1/2 cup butter, sliced into pats
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Water
- Fresh parsley, chopped (for garnish, optional)
Swaps and Notes
- Corn: Fresh corn is always best, but frozen corn on the cob works just as well. Just make sure to adjust the cooking time if needed.
- Butter: Unsalted butter gives you more control over the saltiness, but salted butter works just fine.
- Seasoning: This is my go-to blend, but feel free to get creative. You could use a little chili powder, some garlic powder, or a dash of your favorite seasoning blend.
- Liquid: You only need a small amount of water in the bottom of the crockpot to create steam. The corn will release its own juices as it cooks.
Step-by-Step Recipe Instructions
- Prep the Corn: Husk the corn if you’re using fresh corn. You can also break the ears in half if they don’t fit in your slow cooker.
- Layer the Ingredients: Place the corn on the cob in your slow cooker. You can stand them up or lay them on their sides, depending on the size of your slow cooker. Place the pats of butter around and on top of the corn.
- Season: Sprinkle the salt, black pepper, and paprika evenly over the corn.
- Add Liquid: Pour about 1 cup of water into the bottom of the slow cooker. This will create steam and ensure the corn cooks perfectly.
- Cook: Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours. The corn is done when it’s tender and bright yellow.
- Serve: Carefully remove the corn from the slow cooker. You can serve it as is, or with extra melted butter and a sprinkle of fresh parsley.
Tips for Success
- Don’t Overfill: Try not to pack the slow cooker too tightly, as this can lead to uneven cooking.
- Keep the Lid On: The steam is what cooks the corn, so try not to lift the lid too often during cooking.
- Adjust Cooking Time: The cooking time can vary depending on your slow cooker and the size of your corn. You’ll know it’s done when it’s bright yellow and the kernels are tender.
Serving Suggestions and Pairings
This corn on the cob is the perfect side dish for a variety of meals.
- Serve it alongside classic barbecue like pulled pork, brisket, or grilled chicken.
- It’s a great side for a big family meal, like my favorite Mexican chicken and rice casserole.
- For a fun party, you could serve this with my walking taco bar.
Storage and Leftover Tips
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, or you can cut the kernels off the cob and add them to a salad, a skillet, or a soup.
More Recipes You Will Love
If you’re looking for more quick, hearty, and easy-to-make dinners, check out some of these other favorites:
- Tomato Skillet with Okra and Sausage: A quick dinner packed with Southern flavor.
- Cajun Chicken Sausage Gumbo: A rich and flavorful bowl of Southern comfort.
- Dorito Casserole: An easy and flavorful weeknight dinner that’s a guaranteed hit with the whole family.
- Sheet Pan Quesadillas: My go-to for feeding a crowd fast with minimal effort.
Final Thoughts
This Crockpot Corn on the Cob recipe is a testament to the power of a simple, no-fuss side dish. It’s a classic for a reason, and this method makes it so much easier. Give it a try, and I promise it will become a new favorite in your kitchen. As always, I’d love to hear from you, so leave a comment below with your thoughts and any fun twists you tried. Happy cooking!
Crockpot Corn on the Cob: The Easiest Way to Feed a Crowd
Ingredients
- 2 cups butter
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 cup of water
- 12 ears of corn, husked and cleaned
Instructions
- Husk the corn and remove any silk.
- Place the cleaned corn into the slow cooker.
- Add the butter, salt, black pepper, paprika, and water over the corn.
- Cover and cook on low for 4 hours or on high for 2 hours until the corn is tender.
- Serve hot and enjoy!
Leave a Reply