This Crock Pot Corn on the Cob is slow cooked in coconut milk and butter until tender. The corn gets even sweeter after hours of cooking in coconut milk and it tastes so buttery and good. It makes a delicious side dish for your next summer cookout or picnic.
Fresh summer corn is one of my favorite things and seeing that this Best Way To Cook Corn on the Cob Recipe is one of the top 4 recipes on Spicy Southern Kitchen, I think there are a lot of people who enjoy eating corn on the cob.
There are many ways I like to cook corn on the cob and this Crock Pot Corn on the Cob is definitely at the top of the list.
How To Make Crock Pot Corn on the Cob
I cut the corn on the cob either in half or into thirds, add it to the crock pot with a can of coconut milk, 1 cup water, half a stick of butter, seasoned salt, pepper, and red pepper flakes.
The sugars in the coconut milk enhance the sweetness of the corn and really bring out its flavor.
And butter always makes anything taste better.
The corn needs about two hours on HIGH in the slow cooker.
You will need a 6-quart or larger slow cooker for this recipe.
Cooking corn on the cob in the slow cooker is an easy, hands-free way to make corn for a picnic or cookout. You’re free to do other things while the corn cooks for a few hours in the crock pot, soaking up all those awesome flavors. Then you can just turn it to warm if you’re not ready to serve it right away.
Fresh or Frozen Corn?
I’ve tried this recipe with both fresh and frozen corn on the cob and I like fresh much better. But you can definitely use frozen corn if that is what you have.
Storage
Leftovers will keep for 4 to 5 days in an airtight container or ziplock bag in the refrigerator. You can cut the kernels off the cob and add to soups or salads.
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Crock Pot Corn on the Cob
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Originally posted July 17, 2016.
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