18 Delicious Crockpot Corn on the Cob Recipes Easy

Get ready to transform your mealtime with these 18 delicious crockpot corn on the cob recipes that promise ease and flavor in every bite! Perfect for busy weeknights or lazy weekends, these recipes are a testament to how simple ingredients can create unforgettable comfort food. Whether you’re craving something classic or adventurous, this roundup has something to make everyone’s taste buds happy. Let’s dive in!

Garlic Butter Crockpot Corn on the Cob

Let’s be real, corn on the cob is the unsung hero of summer BBQs, but have you ever tried it slow-cooked to buttery, garlicky perfection? Buckle up, because this crockpot version is about to make your taste buds do a happy dance.

Ingredients

• For the corn: 6 ears of corn, husked and cleaned
• For the garlic butter sauce: 1/2 cup unsalted butter, melted, 4 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp fresh parsley, chopped
• For serving: Extra chopped parsley and grated Parmesan cheese (optional)

Instructions

1. Place the husked and cleaned ears of corn into the crockpot.
2. In a small bowl, combine the melted butter, minced garlic, salt, black pepper, and chopped parsley to make the garlic butter sauce. Tip: For an extra kick, add a pinch of red pepper flakes to the sauce.
3. Pour the garlic butter sauce over the corn in the crockpot, ensuring each ear is generously coated. Tip: Use a brush to evenly spread the sauce if needed.
4. Cover the crockpot and cook on low for 4 hours or on high for 2 hours. Tip: Halfway through cooking, give the corn a gentle stir to redistribute the sauce.
5. Once cooked, carefully remove the corn from the crockpot. Serve hot, sprinkled with extra chopped parsley and grated Parmesan cheese if desired.

Buttery, garlicky, and with just the right amount of crunch, this corn on the cob is a game-changer. Try serving it with a side of spicy mayo for an extra flavor punch that’ll have everyone coming back for seconds.

Spicy Sriracha Crockpot Corn on the Cob

Who knew that corn on the cob could get any better? Brace yourselves, because we’re about to take this summer staple on a spicy joyride with a sriracha twist that’ll have your taste buds doing the cha-cha.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
• For the sriracha butter sauce:
  • 1/2 cup unsalted butter, melted
  • 2 tbsp sriracha sauce
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For garnishing:
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

1. Place the ears of corn in the crockpot.
2. In a medium bowl, whisk together the melted butter, sriracha sauce, honey, garlic powder, and salt until well combined.
3. Pour the sriracha butter sauce over the corn in the crockpot, ensuring each ear is generously coated. Tip: Use a brush to evenly spread the sauce if needed.
4. Cover the crockpot and cook on low for 3 hours or until the corn is tender. Tip: Avoid opening the lid frequently to keep the heat trapped inside.
5. Once cooked, carefully remove the corn from the crockpot and place on a serving platter.
6. Sprinkle the chopped cilantro over the corn and serve with lime wedges on the side. Tip: Squeezing lime juice over the corn right before eating adds a refreshing zing that balances the heat.

Just when you thought corn couldn’t get any more addictive, this spicy sriracha version comes along with its buttery, sweet, and fiery flavors. The tender kernels practically melt in your mouth, while the cilantro and lime add a fresh, vibrant finish. Serve these bad boys at your next BBQ and watch them disappear faster than you can say ‘more please!’

Honey Glazed Crockpot Corn on the Cob

Delightfully easy and absurdly delicious, this honey glazed crockpot corn on the cob is your ticket to side dish stardom without the fuss. Perfect for those who believe in magic (or just really love corn).

Ingredients

• For the corn:
  • 6 ears of corn, husked and cleaned
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the husked and cleaned ears of corn into the crockpot.
2. In a small bowl, whisk together the honey, melted butter, salt, and black pepper until well combined.
3. Pour the honey glaze mixture over the corn in the crockpot, ensuring each ear is generously coated. Tip: Use a brush to spread the glaze evenly if needed.
4. Cover the crockpot and cook on low for 3 hours or on high for 1.5 hours. Tip: No peeking! Keeping the lid on ensures the corn cooks evenly.
5. Once cooking time is up, carefully remove the corn from the crockpot. Tip: Let it sit for a minute before serving to avoid burns and to let the glaze set slightly.

Unbelievably tender with a sweet and buttery glaze that’s just sticky enough to make it fun, this corn is a crowd-pleaser. Serve it up at your next BBQ or make it a star at your dinner table—either way, it’s bound to disappear fast.

Parmesan Herb Crockpot Corn on the Cob

Venture into the realm of effortless elegance with this dish that turns the humble corn on the cob into a show-stopping side. It’s like giving your corn a first-class ticket to Flavor Town, with a layover in Cheesy Paradise.

Ingredients

• For the corn:
  • 6 ears of corn, husks and silks removed
  • 1/2 cup unsalted butter, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • Additional grated Parmesan cheese
  • Fresh chopped parsley

Instructions

1. In a small bowl, mix together the softened butter, Parmesan cheese, dried parsley, garlic powder, onion powder, salt, and black pepper until well combined.
2. Spread the butter mixture evenly over each ear of corn, ensuring they’re fully coated. Tip: Letting the butter sit at room temperature for a bit makes it easier to spread.
3. Wrap each buttered corn ear tightly in aluminum foil, twisting the ends to seal. Tip: Double wrapping can prevent any butter from leaking out during cooking.
4. Place the foil-wrapped corn in the crockpot, stacking them if necessary. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. Tip: No peeking! Keeping the lid on ensures the corn cooks evenly.
5. Carefully remove the corn from the crockpot and unwrap. Serve hot, sprinkled with additional Parmesan cheese and fresh parsley for that extra flair.

Now, behold the magic: each bite is a buttery, herby, cheesy delight with the corn’s natural sweetness shining through. Try serving these beauties on a wooden plank for a rustic touch that’ll have your guests thinking you slaved over a hot grill all day.

Cajun Style Crockpot Corn on the Cob

Howdy, fellow food enthusiasts! If you’re looking to spice up your corn game without breaking a sweat, this Cajun Style Crockpot Corn on the Cob is about to become your new best friend. It’s lazy cooking at its finest, with a kick that’ll have your taste buds dancing the two-step.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
  • 1/2 cup unsalted butter, melted
  • 1 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional for extra heat)
• For serving:
  • Extra butter for slathering
  • Fresh parsley, chopped (for garnish)

Instructions

1. In a small bowl, mix together the melted butter, Cajun seasoning, garlic powder, onion powder, smoked paprika, and cayenne pepper until well combined.
2. Place the corn ears in the crockpot and pour the butter mixture over them, ensuring each ear is generously coated. Tip: Use a brush to spread the mixture evenly if needed.
3. Cover and cook on low for 4 hours or on high for 2 hours, until the corn is tender. Tip: Halfway through cooking, give the corn a gentle stir to ensure even flavor distribution.
4. Once cooked, remove the corn from the crockpot and serve hot. Tip: For an extra flavor boost, brush with additional butter and sprinkle with fresh parsley before serving.

Kick back and enjoy the smoky, buttery goodness of this Cajun-spiced corn, where each bite packs a punch of flavor. Perfect for slathering with extra butter and serving alongside your favorite barbecue dishes, it’s a side that steals the show every time.

Cheesy Jalapeno Crockpot Corn on the Cob

Y’all, if you’re looking for a side dish that’s gonna steal the show at your next BBQ, look no further. This cheesy, spicy, and oh-so-easy crockpot corn is the stuff of legends, combining the comfort of melted cheese with the kick of jalapenos for a flavor explosion that’ll have your taste buds doing the cha-cha.

Ingredients

• For the corn: 6 ears of corn, husked
• For the cheesy jalapeno mixture: 1 cup shredded cheddar cheese, 1/2 cup mayonnaise, 1/4 cup diced jalapenos (seeds removed for less heat), 1 tsp garlic powder, 1/2 tsp smoked paprika
• For garnish: 2 tbsp chopped fresh cilantro, 1 lime cut into wedges

Instructions

1. Place the husked ears of corn into the crockpot.
2. In a medium bowl, mix together the shredded cheddar cheese, mayonnaise, diced jalapenos, garlic powder, and smoked paprika until well combined.
3. Spread the cheesy jalapeno mixture evenly over each ear of corn in the crockpot.
4. Cover the crockpot and cook on low for 2 hours, or until the corn is tender and the cheese is bubbly. Tip: Don’t peek too often; keeping the lid on ensures even cooking.
5. Once cooked, carefully remove the corn from the crockpot and place on a serving platter. Tip: Use tongs to avoid burning your fingers on the hot corn.
6. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing. Tip: The lime adds a fresh zing that balances the richness of the cheese.

How about that for a game-changer? The corn comes out perfectly tender, slathered in a creamy, cheesy sauce with just the right amount of heat from the jalapenos. Serve it up with extra napkins because things are about to get deliciously messy.

Maple Bacon Crockpot Corn on the Cob

Unbelievably, we’ve found a way to make corn on the cob even more irresistible by letting it cozy up to maple syrup and bacon in the crockpot. This dish is a game-changer for your next BBQ or lazy Sunday dinner, promising minimal effort for maximum flavor.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
  • 1/2 cup maple syrup
  • 1/4 cup butter, melted
  • 1 tsp salt
• For the topping:
  • 6 slices bacon, cooked and crumbled
  • 2 tbsp fresh parsley, chopped

Instructions

1. Place the ears of corn in the crockpot.
2. In a small bowl, whisk together the maple syrup, melted butter, and salt.
3. Pour the maple syrup mixture over the corn, ensuring each ear is well coated.
4. Cover the crockpot and cook on low for 4 hours, or until the corn is tender. Tip: For an extra flavor boost, baste the corn with the cooking liquid halfway through.
5. Once cooked, carefully remove the corn from the crockpot and place on a serving platter.
6. Sprinkle the crumbled bacon and chopped parsley over the top of the corn. Tip: For a crispier bacon texture, add it just before serving.
7. Serve immediately, with extra maple syrup on the side for drizzling. Tip: Use kitchen tongs for easy serving and to keep those fingers clean.

Zesty, sweet, and smoky, this Maple Bacon Crockpot Corn on the Cob is a flavor explosion that’ll have everyone coming back for seconds. Try serving it with a side of spicy mayo for an extra kick that’ll make your taste buds dance.

Lemon Pepper Crockpot Corn on the Cob

Feast your eyes and prep your taste buds, because we’re about to dive into a dish that’s as easy as it is mouthwatering. Lemon Pepper Crockpot Corn on the Cob is the no-fuss, all-flavor side dish your summer BBQs have been missing.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
• For the lemon pepper butter:
  • 1/2 cup unsalted butter, melted
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp black pepper
  • 1/2 tsp salt

Instructions

1. Place the ears of corn in the crockpot.
2. In a small bowl, combine the melted butter, lemon juice, lemon zest, black pepper, and salt to make the lemon pepper butter.
3. Pour the lemon pepper butter over the corn in the crockpot, ensuring each ear is well coated. Tip: Use a brush to evenly spread the butter if needed.
4. Cover the crockpot and cook on low for 4 hours or on high for 2 hours. Tip: Stir the corn halfway through cooking to ensure even flavor distribution.
5. Once the corn is tender and the flavors have melded, remove from the crockpot. Tip: Let the corn sit for a minute before serving to avoid burning your fingers.

Mmm, the corn comes out perfectly tender with a zesty, buttery coating that’s got just the right kick of pepper. Serve it up with a sprinkle of extra lemon zest for a photo-worthy finish or alongside your favorite grilled meats for a meal that screams summer.

Smoky Paprika Crockpot Corn on the Cob

Zesty and zippy, this Smoky Paprika Crockpot Corn on the Cob is your ticket to flavor town without the hassle. Perfect for those who love to set it and forget it, this dish brings the smoky, spicy, and sweet to your table with minimal effort.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
• For the smoky paprika butter:
  • 1/2 cup unsalted butter, melted
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt

Instructions

1. Place the husked ears of corn into the crockpot.
2. In a small bowl, combine the melted butter, smoked paprika, garlic powder, and salt. Stir until well mixed.
3. Pour the smoky paprika butter over the corn in the crockpot, ensuring each ear is generously coated. Tip: Use a brush to evenly spread the butter if needed.
4. Cover the crockpot and cook on low for 4 hours. Tip: No peeking! Keeping the lid on ensures the corn steams perfectly.
5. After 4 hours, carefully remove the corn from the crockpot. Tip: Let it sit for a minute before serving to avoid burns.

Velvety with a kick, this corn on the cob is a smoky dream with a buttery finish. Serve it up at your next BBQ or enjoy it as a fiery side to your favorite grilled meats.

Sweet Chili Crockpot Corn on the Cob

Who knew that your trusty crockpot could turn humble corn on the cob into a sweet, spicy, and utterly irresistible treat? This ‘Sweet Chili Crockpot Corn on the Cob’ is here to prove that summer BBQs aren’t the only time corn deserves the spotlight.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
• For the sauce:
  • 1/2 cup sweet chili sauce
  • 2 tbsp butter, melted
  • 1 tbsp lime juice
  • 1 tsp garlic powder
• For garnish:
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Place the ears of corn in the crockpot, standing them upright if possible.
2. In a small bowl, whisk together the sweet chili sauce, melted butter, lime juice, and garlic powder until well combined.
3. Pour the sauce mixture over the corn, ensuring each ear is generously coated. Tip: Use a brush to spread the sauce evenly if needed.
4. Cover the crockpot and cook on low for 3 hours, or until the corn is tender. Tip: Avoid opening the lid too often to keep the heat trapped inside.
5. Once cooked, carefully remove the corn from the crockpot and place on a serving platter.
6. Sprinkle the chopped cilantro over the corn and serve with lime wedges on the side. Tip: For an extra kick, drizzle any remaining sauce from the crockpot over the corn before serving.

Craving something that’s a perfect balance of sweet, spicy, and tangy? This corn on the cob delivers all that with a texture so tender, it practically melts in your mouth. Serve it up at your next gathering and watch it disappear faster than you can say ‘more please!’

Herbed Butter Crockpot Corn on the Cob

Absolutely nothing says summer quite like biting into a juicy, buttery ear of corn, and this Herbed Butter Crockpot Corn on the Cob is here to make your taste buds dance without you having to babysit the stove. Let’s turn that crockpot into a corn-cooking wizard while you kick back and pretend you’re a kitchen genius.

Ingredients

• For the corn:
  • 6 ears of corn, husked and cleaned
• For the herbed butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For cooking:
  • 1/2 cup water

Instructions

1. In a medium bowl, mix together the softened butter, parsley, chives, garlic powder, salt, and black pepper until well combined. Tip: Let the butter sit at room temperature for about 30 minutes before mixing to make it easier to blend.
2. Spread the herbed butter evenly over each ear of corn, ensuring they’re fully coated. Tip: Use the back of a spoon to spread the butter if it’s too soft to handle with your hands.
3. Pour the water into the bottom of your crockpot, then place the buttered corn inside. Tip: The water creates steam to help cook the corn evenly, so don’t skip this step!
4. Cover and cook on high for 2 hours or on low for 4 hours, until the corn is tender when pierced with a fork.
5. Once cooked, carefully remove the corn from the crockpot using tongs to avoid burning yourself.

Kick your corn game up a notch with this foolproof recipe that leaves the kernels perfectly tender and infused with the rich, aromatic flavors of herbed butter. Serve it up at your next BBQ and watch as it steals the spotlight, or enjoy it as a decadent solo snack—no judgment here.

Balsamic Glazed Crockpot Corn on the Cob

Who knew that your trusty crockpot could turn humble corn on the cob into a show-stopping side dish? This balsamic glazed version is a game-changer, offering a perfect balance of sweet, tangy, and buttery flavors that’ll have your taste buds doing a happy dance.

Ingredients

• For the corn:
  • 4 ears of corn, husks removed
  • 1/2 cup water
• For the glaze:
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the ears of corn and water in the crockpot. Cover and cook on high for 2 hours or until the corn is tender.
2. While the corn cooks, combine balsamic vinegar, honey, butter, salt, and pepper in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 5 minutes or until the mixture thickens slightly. Tip: Keep an eye on the glaze to prevent burning.
3. Once the corn is done, carefully remove it from the crockpot and place it on a serving platter. Tip: Use tongs to avoid steam burns.
4. Brush the balsamic glaze generously over each ear of corn. Tip: For extra flavor, let the corn sit for a few minutes to absorb the glaze before serving.

Out of this world doesn’t even begin to cover it—the corn is tender with a caramelized glaze that’s sticky, sweet, and slightly acidic. Serve it up at your next BBQ and watch it disappear faster than you can say ‘more please!’

Ranch Style Crockpot Corn on the Cob

Y’all, if you thought corn on the cob couldn’t get any better, buckle up because we’re about to take this summer staple on a flavor joyride with a ranch twist that’ll have your taste buds doing the cha-cha slide.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
  • 1/2 cup unsalted butter, melted
  • 1 packet (1 oz) ranch seasoning mix
• For serving:
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese

Instructions

1. Plug in your crockpot and set it to low heat to warm up while you prep the corn.
2. In a small bowl, mix the melted butter and ranch seasoning until well combined. Tip: For an extra flavor kick, let the mixture sit for 5 minutes to allow the flavors to meld.
3. Brush each ear of corn generously with the ranch butter mixture, ensuring they’re fully coated. Tip: Use a pastry brush for even coverage and less mess.
4. Place the coated corn ears into the crockpot, cover, and cook on low for 2-3 hours. Tip: For a bit of char, you can quickly grill the corn for 2 minutes per side after crockpot cooking.
5. Once cooked, sprinkle the corn with chopped parsley and grated Parmesan cheese before serving.

Creamy, tangy, and with just the right amount of herbaceous punch, this ranch style corn is a game-changer. Serve it up at your next BBQ and watch it disappear faster than sunscreen in July.

Barbecue Crockpot Corn on the Cob

Kick your corn game up a notch with this Barbecue Crockpot Corn on the Cob that’s so easy, it practically cooks itself while you binge-watch your favorite show. Perfect for those who love their veggies with a side of laziness and a dash of deliciousness.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
  • 1/2 cup water
• For the barbecue sauce:
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

Instructions

1. Place the ears of corn in the crockpot and add 1/2 cup of water around them, not over, to keep them moist during cooking.
2. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper until smooth. Tip: For a smoother sauce, heat it slightly before whisking.
3. Brush the barbecue sauce generously over each ear of corn, covering all sides. Tip: Use a silicone brush for easy cleanup.
4. Cover the crockpot and cook on low for 3 hours or until the corn is tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Once cooked, let the corn sit for 5 minutes before serving to allow the flavors to meld beautifully.

Mouthwatering doesn’t even begin to cover it—this corn is smoky, sweet, and has just the right amount of tang. Serve it up at your next BBQ and watch it disappear faster than your last diet resolution.

Thai Coconut Milk Crockpot Corn on the Cob

Venture into the realm of effortless elegance with this Thai Coconut Milk Crockpot Corn on the Cob, where each bite is a mini vacation to the tropics without the hassle of packing your swimsuit.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
• For the coconut milk bath:
  • 2 cups coconut milk
  • 1 cup water
  • 1 tbsp sugar
  • 1 tsp salt
• For the garnish:
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Place the husked corn ears into the crockpot.
2. In a mixing bowl, whisk together the coconut milk, water, sugar, and salt until the sugar and salt are fully dissolved.
3. Pour the coconut milk mixture over the corn in the crockpot, ensuring the corn is fully submerged. Tip: If your corn isn’t fully covered, add equal parts coconut milk and water until it is.
4. Cover the crockpot and cook on low for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures the corn cooks evenly.
5. After 4 hours, carefully remove the corn from the crockpot using tongs.
6. Garnish with chopped cilantro and serve with lime wedges on the side. Tip: Squeezing lime over the corn before eating adds a bright, tangy contrast to the creamy coconut flavor.

Silky from the coconut milk and with a hint of sweetness, this corn is a dreamy side that pairs perfectly with grilled meats or stands proudly on its own. For an extra kick, sprinkle some chili powder or serve with a side of sriracha mayo for dipping.

Rosemary Garlic Crockpot Corn on the Cob

Mmm, imagine coming home to the heavenly aroma of rosemary and garlic wafting through your kitchen, all thanks to your trusty crockpot doing the heavy lifting. This Rosemary Garlic Crockpot Corn on the Cob is your ticket to hands-off, flavor-packed bliss, perfect for those days when you’d rather Netflix and chill than slave over a stove.

Ingredients

• For the corn: 6 ears of corn, husked and cleaned
• For the broth: 4 cups water, 2 tbsp unsalted butter, 1 tbsp minced garlic, 1 tbsp chopped fresh rosemary, 1 tsp salt

Instructions

1. Place the husked and cleaned ears of corn into the crockpot.
2. In a small saucepan over medium heat, combine water, unsalted butter, minced garlic, chopped fresh rosemary, and salt. Heat until the butter is melted and the mixture is warm, about 3-5 minutes.
3. Pour the warm broth mixture over the corn in the crockpot, ensuring the corn is mostly submerged.
4. Cover the crockpot and cook on high for 2 hours or on low for 4 hours, until the corn is tender.
5. Tip: For an extra flavor boost, let the corn sit in the broth for an additional 10 minutes after cooking.
6. Carefully remove the corn from the crockpot using tongs, letting excess broth drip off.
7. Tip: Save the broth for basting or as a base for a savory soup.
8. Serve the corn hot, optionally brushed with additional melted butter and sprinkled with extra rosemary.
9. Tip: For a smoky twist, grill the cooked corn for 2-3 minutes per side before serving.

Just like that, you’ve got corn that’s bursting with herby, garlicky goodness, with a texture so tender it practically melts in your mouth. Try serving it alongside a juicy burger or as the star of your next BBQ spread for a dish that’s sure to steal the show.

Tequila Lime Crockpot Corn on the Cob

Buckle up, buttercups, because we’re about to take your corn on the cob from ‘meh’ to ‘more, please!’ with a splash of tequila and a squeeze of lime. This isn’t your grandma’s corn—unless your grandma is a fiesta-loving, flavor-chasing legend.

Ingredients

• For the corn: 6 ears of corn, husks removed
• For the tequila lime butter: 1/2 cup unsalted butter, softened, 2 tbsp tequila, 1 tbsp lime zest, 2 tbsp lime juice, 1/2 tsp salt
• For garnishing: 1/4 cup chopped cilantro, 1 lime, cut into wedges

Instructions

1. In a small bowl, combine the softened butter, tequila, lime zest, lime juice, and salt. Mix until well blended. Tip: For an extra kick, add a pinch of chili powder to the butter mixture.
2. Place the corn in the crockpot and slather each ear with the tequila lime butter mixture, ensuring they’re fully coated.
3. Cover and cook on low for 2 hours. Tip: No peeking! Keeping the lid on ensures the corn stays tender and juicy.
4. Once cooked, carefully remove the corn from the crockpot and transfer to a serving platter.
5. Garnish with chopped cilantro and serve with lime wedges on the side. Tip: For a smoky flavor, grill the corn for 2-3 minutes after crockpot cooking.

This tequila lime crockpot corn on the cob is a tangy, buttery dream with just the right amount of boozy flair. Try serving it at your next BBQ with a side of spicy mayo for dipping, and watch it disappear faster than your last vacation day.

Dill Pickle Crockpot Corn on the Cob

Move over, boring corn on the cob, because we’re about to take your taste buds on a tangy, dilly adventure they won’t soon forget! This isn’t just any corn; it’s a lazy-day, crockpot miracle that packs a punch of flavor with minimal effort.

Ingredients

• For the corn:
  • 6 ears of corn, husks removed
  • 4 cups dill pickle juice
  • 1/2 cup unsalted butter, melted
  • 1 tbsp dill weed
  • 1 tsp garlic powder
• For serving:
  • Extra dill pickle juice for drizzling
  • Fresh dill, chopped for garnish

Instructions

1. Place the husked ears of corn into the crockpot.
2. Pour the dill pickle juice over the corn, ensuring they’re fully submerged. If not, add a bit of water to cover.
3. Cover the crockpot and cook on low for 4 hours. Tip: No peeking! Keeping the lid on ensures the corn cooks evenly.
4. In a small bowl, mix the melted butter, dill weed, and garlic powder.
5. Once the corn is cooked, remove from the crockpot and brush generously with the butter mixture. Tip: For extra flavor, let the corn sit in the butter mixture for a minute before serving.
6. Drizzle with extra dill pickle juice and garnish with fresh dill before serving. Tip: Serve with extra pickle juice on the side for those who dare to be extra tangy!

Get ready to experience corn like never before—each bite is a juicy, buttery, dilly delight that’s as fun to eat as it is to make. Perfect for picnics, potlucks, or when you’re just in the mood to pickle all the things!

Conclusion

Zesty flavors await in these 18 easy crockpot corn on the cob recipes, perfect for any home cook looking to simplify meal prep without sacrificing taste. We hope you find a new favorite to enjoy with family and friends. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the delicious inspiration!