Slow Cooker Corn on the Cob is the perfect way to prepare this classic side dish for a crowd. Whether it is for a cookout or a holiday dinner, making it in the crockpot will be your new favorite method!

overhead shot of corn on the cob in a crockpot.

Crockpot Corn on the Cob

Sweet, juicy, delicious corn is not just something you imagine tasting. You can hear it too right? That initial crunch of biting into perfectly cooked corn is something we all look forward to!

The fact that we’re adding melted butter with lemon, herbs, and seasonings on top only adds to its deliciousness.

Once it’s done, you can serve it as a side dish with crockpot brisket or use it in things like shepherd’s pie, and crockpot chicken tortilla soup.

Making corn on the cob in the crockpot takes away the need to watch over a pot of boiling water, you can make a lot at a time, and because it’s electric you can pretty much plug it in anywhere. It’s a portable and an effortless way to make corn!

Why you’ll love making Corn on the Cob in the Slow Cooker

Convenient – Once you dump in the corn, it’s basically hands-off after that. You can walk away and take care of other things, without the worry about water boiling over.

Taste & texture – Crispy, juicy, and buttery and all kinds of messy when you bite into one. We are here for all of it!

Versatile – We love corn in the summer of course, but this recipe is great year-round. No grill is needed, no turning on the oven or the stovetop, and yet the results are amazing whether it’s for a summer cookout or Thanksgiving dinner!

white platter of corn on the cob topped with parsley.

Equipment you’ll need

  • Slow Cooker – This one is my favorite. It’s large enough to feed a crowd!
  • Tongs – You’ll need a pair of these handy for yourself and any guests serving themselves.
  • Herb Scissors – For easily preparing fresh herbs.


Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • EARS OF CORN – We use 5 for this recipe. Shucked and cleaned and then cut in half so they fit nicely in the pot. You don’t have to cut it in half, I just prefer to do this so it’s already ready to serve that way. You can use more than 5 ears and stack them, you’ll just need to adjust cook time.
  • WATER – Needed for cooking the corn. It’s what helps to create steam which helps to get the corn nice and juicy.
  • MELTED BUTTER – Some of this will be cooked at the same time as the corn and some will be added just before serving. All the buttery goodness you can ask for.
  • LEMON JUICE – A nice acidic component that will brighten up the flavors, and cut through the butter a bit, which gives it a nice balance.
  • SALT & PEPPER – Just a bit of seasoning is all these need! Salt on corn is almost the law.
  • HERBS – I use parsley and chives for an earthy herbaceous layer of flavor. Paired with lemon juice, it is amazing! Stick to fresh parsley if you can, but the chives you can use fresh or freeze-dried.
overhead shot of labeled ingredients to make corn on the cob.

How to make Slow Cooker Corn on the Cob

  1. STEP ONE: Add 1/2 cup of water to the bottom of the crockpot and add your corn on top. It’s ok if they overlap a bit. Whether you’re keeping them whole or cutting them in half, you just want to make sure that they fit mostly in a single layer.
  2. STEP TWO: Mix half of the melted butter, lemon juice, and salt, and pepper then pour that over the corn.
  3. STEP THREE: Cover and cook on HIGH for 2.5 hours or LOW for 4 hours. Make sure there’s always water in the bottom of the pot, you may need to add more.
  4. STEP FOUR: Once it is finished cooking, mix the remaining melted butter with the herbs. You can either pour it right into the crockpot, transfer the corn to a serving dish and pour it in there, or reserve some on the side for people to decide for themselves if they’d like to add the herbs.

That’s what I call easy entertaining!

overhead shot of corn cob pieces in a slow cooker.

What to serve with Slow Cooker Corn on the Cob

Tender crispy corn pairs well with so many things. It’s a traditional side for meatloaf and mashed potatoes or Italian roast beef, but it’s also great for all kinds of dinner ideas such as easy garlic steak bites, slow cooker dill pickle chicken, air fryer Buffalo chicken wings, and garlic parmesan chicken.

It makes a great accompaniment to other sides like crockpot baked potatoes and oven roasted potatoes.

Serve it any day during the busy week, on the weekend, or for the holidays. It’s always the right time for corn!

Tips & Possible Substitutions 🌽

  • Use at least a 6-quart slow cooker. It will fit the amount called for in this recipe. If you have something smaller, or even larger, you can easily halve or double the recipe.
  • Each slow cooker cooks differently, you’re essentially steaming the corn so make sure there is water in the bottom of the crock at all times. If it cooks off, add a bit more to avoid burning.
  • Take a shortcut and buy corn that’s already had its husks removed.

How to reheat and store Crockpot Corn on the Cob

How to store leftovers

Keep it fresh by storing it in an airtight container or a zip-top bag. Make sure to cool them completely, otherwise, the residual heat will add too much moisture making them soggy.

How long will corn on the cob in the slow cooker last in the fridge?

When wrapped tightly, it will last for up to 5 days in the refrigerator.

Can I freeze corn on the cob?

Totally! But first, remove the kernels and store them in a freezer bag for up to 1 year! Making homemade frozen corn kernels is a great way to save money and super convenient to always have some on hand.

How to reheat crockpot corn on the cob

They can be reheated any way you like! In the microwave, on the stovetop, in the oven, or back in the slow cooker.

corn on the cob pieces standing up on a white plate.


How long can I keep the corn on the warm setting?

Corn is always the best tasting and the freshest tasting when eaten right away. However, when serving a crowd it’s not always the case that everyone eats at the same time.

You can keep it on the warm function of the crockpot, and always make sure there’s water on the bottom. Plan for a maximum of two hours before needing to store it in the fridge.

Should I wrap each ear individually in foil?

It’s not necessary or recommended for this recipe. The purpose of the foil is to trap steam. However, the water does this already! Plus, using the lid traps the steam and allows it to circulate back into the corn.

How long can corn be kept at room temperature?

Again, this should be no more than 2 hours.

Need more slow cooker side dish recipes? Try these:

Slow Cooker Green Bean Casserole

Slow Cooker Broccoli Casserole

Slow Cooker Sweet Potato Casserole

Click here for my entire collection of slow cooker recipes.

hand holding corn on the cob.
overhead shot of corn on the cob in a crockpot.
4.38 from 8 votes

Slow Cooker Corn on the Cob

Servings: 10 servings
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Slow Cooker Corn on the Cob is the perfect way to prepare this classic side dish for a crowd. Whether it is for a cookout or a holiday dinner, making it in the crockpot will be your new favorite method!



  • 5 ears fresh corn on the cob shucked and cleaned, cut in half
  • ½ cup water
  • ¼ cup melted butter divided
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons fresh parsley minced
  • 1 tablespoon chives fresh or freeze dried


  • Pour 1/2 cup of water into the bottom of a 6 quart slow cooker. Lay in the cut corn.
    ½ cup water, 5 ears fresh corn on the cob
  • In a small bowl, mix together half the melted butter, lemon juice, and seasonings. Pour over the corn.
    ¼ cup melted butter, 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon black pepper
  • Cover & cook on HIGH for 2.5 hours or LOW for 4 hours. Each slow cooker cooks differently – watch to make sure the water hasn't cooked off and add more if needed.
  • Once done, mix chopped parsley & chives with other half of melted butter & pour over corn before serving.
    3 tablespoons fresh parsley, 1 tablespoon chives, ¼ cup melted butter


Fresh or dried herbs can be used. 
Each slow cooker cooks differently – keep an eye to make sure the water hasn’t cooked off and add more if needed. 
You can stack layers of corn, cook time will need to be adjusted up for additional ears. 
Store leftovers covered in the fridge for up to 4 days.


Serving: 1g | Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 277mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 0.3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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4.38 from 8 votes (8 ratings without comment)

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