Big Batch Crockpot Corn on the Cob

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:

1. Prep the Corn: Husk and clean the corn. Break ears in half if needed to fit more in the crockpot.
2. Layer in the Crockpot: Stack the corn vertically or lay them horizontally, depending on your crockpot size. You can stagger layers.
3. Add Butter & Seasoning:

• Pour the melted butter and water (or milk) over the corn.
• Sprinkle with salt, pepper, and any optional seasonings.

1. 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.

1. 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.