5 from 18 votes
Crock pot corn on the cob
Crock pot corn on the cob is prepared by brushing husked ears with olive oil, seasoning with salt and pepper, then slow-cooked in a crock pot with water. The process gently steams the corn until tender and bright yellow. Final basting with butter adds richness before serving. This method offers a hands-off way to cook multiple corn ears evenly and keep them warm for a longer time.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
8
Calories:
118 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 8 corn on the cob
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 2 Tbsp butter
Instructions
- Husk and clean all the ears of the corn on the cob. Brush the olive oil on the corn and season with the salt and pepper.
- Add the 1 cup of water to the crock pot. Place the corn in the crock pot and cover.
- Cook on high for 3-4 hours. Once the corn is a bright yellow color and done. Rub the corn with the butter and serve warm.
- Enjoy!
Cup of Yum
Notes
- A 6-quart crock pot works well, but adjust the size to suit the number of corn ears and crock pot capacity.
- Breaking the corn into smaller pieces can help them fit if your crock pot is smaller.
Nutrition Information
Calories
118kcal
(6%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
185mg
(8%)
Potassium
246mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
256IU
(5%)
Vitamin C
6mg
(7%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 118
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 185mg | 8% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.