This one’s a summer favorite in our house — buttery corn on the cob cooked low and slow in the crockpot with just the right mix of spices.
It’s hands-off, mess-free, and always a hit at backyard dinners or lazy Sunday lunches.
You can set it and forget it, and when it’s ready, every ear is soaked in buttery, flavorful goodness.
The corn turns out juicy and sweet, with all the flavors infused deep into every bite. Super easy, super tasty.
Why I Love This Recipe
I started making crockpot corn when I had way too much going on during a family BBQ. Boiling water? Watching a pot? Not happening. Tossed everything in the slow cooker and boom — perfect corn by dinnertime. It’s now my go-to.
- No boiling water, no mess
- You can season it however you like
- It stays warm until you’re ready to eat
- Great for feeding a crowd
Servings and Time
Servings: 6
Cook Time: 3 hours on High or 5 hours on Low
Prep Time: 10 minutes
Total Time: 3 hrs 10 min (on High)
Macros (per ear, approx.)
- Calories: 180
- Carbs: 22g
- Protein: 3g
- Fat: 10g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Corn has natural sugars that start converting to starch after it’s picked. Slow cooking helps hold on to that sweetness while the butter and steam keep it juicy. Cooking in a sealed crockpot traps moisture, letting the corn steam in its own flavor bath, so the seasonings soak in evenly.
Common Mistakes
- Using cold butter: It won’t spread evenly. Let it soften first.
- Stacking corn upright: Lay them flat so they cook evenly.
- Skipping foil or liner: Makes cleanup harder and can overcook bottoms.
- Under-seasoning: Corn needs enough spice to shine.
What You’ll Need
- 6 ears of corn, husked and cleaned
- ½ cup unsalted butter, softened
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp chopped fresh parsley
- Aluminum foil (optional for lining)
Pro Tips
- Let your butter sit out to fully soften — easier to spread and mix
- Rub seasoning directly on the corn, not just in the crockpot
- Add a splash of water or broth to the bottom for extra steam
- Line your crockpot with foil for easy cleanup
- Turn corn halfway through if not fully covered
Tools Required
- Crockpot (6-quart or larger)
- Small mixing bowl
- Butter knife or pastry brush
- Tongs
- Measuring spoons
- Aluminum foil (optional)
Substitutions and Variations
- Butter → Use vegan butter or olive oil
- Parsley → Try cilantro, basil, or dill
- Paprika → Add cayenne for heat or chili powder for smoky flavor
- Corn → Frozen cobs can work, just add 30 mins to cook time
Make Ahead Tips
You can butter and season the corn the night before, wrap in foil, and store in the fridge. Just toss it all in the crockpot the next day.
Instructions
Step 1: Soften the Butter and Mix the Seasoning
In a small bowl, add ½ cup softened unsalted butter, 1 tsp salt, 1 tsp black pepper, ½ tsp smoked paprika, 1 tsp garlic powder, and 1 tbsp chopped fresh parsley. Mix it all until smooth and evenly blended.
Step 2: Butter the Corn
Take each of the 6 husked ears of corn and rub the seasoned butter all over each one using a butter knife or pastry brush. Make sure every ear is evenly coated.
Step 3: Load the Crockpot
Place the buttered corn into the crockpot, laying them flat in a single layer. If using foil, line the base first. Add 2 tablespoons of water to the bottom of the pot.
Step 4: Cook the Corn
Cover and cook on High for 3 hours or Low for 5 hours. Don’t open the lid while cooking — you want all that steamy goodness to stay inside.
Step 5: Serve and Enjoy
Use tongs to carefully remove the corn and place it in a large white serving dish. Spoon any extra melted butter from the pot over the top. Sprinkle more parsley if you want!
Leftovers and Storage
Wrap any leftover corn in foil and store in the fridge for up to 4 days. Reheat in the microwave (covered with a damp paper towel) or in the oven at 350°F for 10–15 mins. You can also slice the kernels off and toss them in salads, pastas, or tacos.
Conclusion
This crockpot corn on the cob is as easy as it gets — minimal effort, maximum flavor. It’s become a regular around here because it goes with everything and always comes out perfect. Try it at your next cookout or even just for dinner on a weeknight. If you make it, I’d love to hear how it went! Leave a comment with your experience or ask any questions you’ve got.