Big Batch Crockpot Corn on the Cob
Makes: 12–16 ears of corn (depending on size of your crockpot)
Ingredients:
- 12–16 ears of fresh corn on the cob, husked and cleaned
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup water (or milk for creamier corn)
- Salt, to taste (about 1–2 teaspoons)
- Black pepper, to taste
- Optional: garlic powder, paprika, fresh herbs (like parsley or thyme), or Parmesan cheese
Instructions:
- Prep the Corn: Husk and clean the corn. Break ears in half if needed to fit more in the crockpot.
- Layer in the Crockpot: Stack the corn vertically or lay them horizontally, depending on your crockpot size. You can stagger layers.
- Add Butter & Seasoning:
- Pour the melted butter and water (or milk) over the corn.
- Sprinkle with salt, pepper, and any optional seasonings.
- Cook:
- Cover and cook on High for 2.5–3 hours, or on Low for 4–5 hours.
- Check for tenderness — it should be easy to pierce with a fork.
- Serve:
- Keep on Warm setting for serving at parties or buffets.
- Optional: brush with extra melted butter and sprinkle with Parmesan or herbs before serving.
Tips:
- Want smoky flavor? Add a dash of smoked paprika or grill the corn briefly after slow cooking.
- Leftovers can be cut off the cob and used in salads, soups, or casseroles.
- This recipe is super forgiving — adjust butter, seasonings, or liquid to your taste.