How to cook Crockpot corn on the cob without foil and no husks recipe is here. The perfect side dish that is cheap and easy to make for the holidays, without an oven that can be keep warm for hours.
I am all about slow cooking all the things. It isn’t just for main dishes though. If you haven’t used it for vegetables yet you are in for a game changer. Especially when it comes to Thanksgiving and Christmas time when you want everything done at the same time, this easy Crock pot recipe is the way to go! (post may contain affiliate links present)
Why would you cook corn on the cob in a slow cooker?
Why would you do it this way you might ask? Yes I get you can just boil them in a pot of hot water but just don’t. You lose vital nutrients that way and lose that crisp crunch of the kernels. When steaming all of that stays in tact, just takes a bit longer. Once you fall in love with this method you can even make Crockpot Corn Casserole this way too!
Does corn get more tender the longer you cook it?
Yes and no. Of course it gets tenderer the longer it is exposed to heat but you do not want it to be soft right? There is a fine line where if left too long the texture will not be ideal. You do want a pop when bit into which can be lost if left in the pot beyond an additional 45 minutes or so.
Optional Add-ins
If you wanted to add a bag of baby or fingerling potatoes with your ears of corn you could!! Just rinse them as usual and throw them right in, 24 oz. is about right with a few shucked ears together. You don’t want to fill the whole thing where there isn’t any room between the food and lid or it won’t be able to steam properly. 3/4 full is generally the best rule of thumb. The cook time won’t change though.
The only other veggies I might choose to add would be carrots as those are quite firm and take a bit of time too. With more delicate Slow Cooker Vegetables like squash and such the cook time is too different so one will get too soft before your kernels get tender to your liking.
How long to cook corn in a Crockpot
With Frozen corn
- 1 (16-ounce) frozen bag of corn kernels
- 1/4 cup broth
- 2 tablespoons butter
- Pinch of salt and pepper
Fresh is best but with Frozen Corn on the Cob the timing below wouldn’t change really at all. I will say that the texture will be different though, not as crisp.
With Canned corn
Place the bag of frozen or 2 drained cans of canned sweet corn directly into the pot. Add butter, salt, pepper, and any other seasonings you prefer. If you want the corn to be a bit more moist or saucy, add 1/4 cup of water, chicken broth, or milk. For more of a Creamed Corn Recipe, cut chunks of softened butter and cream cheese and add the last 30 minutes to melt and stir into the mixture. Cover and cook on low for 2-3 hours, stirring occasionally is ideal if possible
This saves room in your oven which is usually full with other dishes. You can even make Crockpot Cornbread if you have a second machine!
Crockpot Corn on the Cob Recipe
Equipment
- 1 slow cooker
- 1 Bowl
Ingredients
- 6-8 ears corn on the cob, husk removed
- 2/3 c vegetable broth, or water
- 1/2 c butter
- 1/4 tsp salt and pepper
- 2-3 tbsp parsley, fresh, chopped
Instructions
- Remove all the husks and corn silk from the ears of corn. Place the in a slow cooker with the broth or water and cover and cook on low for 3 hours. (Make sure the lid fits on all the way so the corn cooks properly. If the corn doesn’t fit, they can be broken in half to accommodate more.)
- Once cooked, drain the water. Melt the butter and add the salt and pepper, parsley in the microwave and whisk together.
- Brush the mixture over the ears to coat each one and enjoy warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes you can, it is a great option for the holidays. Just pour right out of the can, no draining required with some pats of butter and salt and pepper. Cover and cook on low for 2-3 hours, stirring occasionally is ideal if possible.
You can technically keep it this way for a few hours, but I wouldn’t. 1 hour is typically best to maintain the best texture so it doesn’t get too soft. Once everyone has their helping you can switch from low to warm and I would drain the liquid so it isn’t sitting in it and getting soggy.
Do you have to remove the husk?
In this case and Corn on the Cob in the Oven I do recommend cooking without them so the steam can hit every inch of the cobs to get nice and tender. With them on it would take a lot longer to get thru it, like a lot longer.
What can you make with leftovers?
If you do have some left, wrap each one tightly in plastic wrap or foil and put in the fridge. To revitalize, cut the kernels off of each one and make something that is supposed to be softer like our Instant Pot Creamed Corn for a delicious side dish the next day(s).
