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Creamy Slow Cooker Corn on the Cob with Butter served in a black crockpot.

Creamy Slow Cooker Corn on the Cob with Butter

A cozy, comforting side dish featuring tender corn on the cob soaked in a rich, buttery sauce, perfect for busy dinner nights.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears Corn on the cob, shucked Fresh is best, but thawed frozen cobs work too
  • 1/2 cup Butter Real butter, not margarine
  • 4 oz Cream cheese This makes it creamy
  • 1/2 cup Milk Or a splash of half and half
  • 1 tsp Salt Add more to taste at the end
  • 1/2 tsp Black pepper Add to taste
  • 1 tsp Sugar Optional, if corn is not super sweet

Method
 

Preparation
  1. Lightly grease the slow cooker.
  2. Add the shucked corn to the slow cooker.
  3. Dot the butter and cream cheese over the corn.
  4. Pour in a little milk.
  5. Cover with the lid and set the slow cooker on low.
Cooking
  1. Cook for 2.5 to 3.5 hours on low, until the corn is tender.
  2. Halfway through, gently turn the corn to coat evenly.
Serving
  1. Use tongs to remove the corn and whisk the sauce quickly.
  2. Pour the sauce back over the corn before serving.

Notes

Cut long cobs in half for easier serving. Do not overload with liquid; a splash of milk is sufficient. Keep the lid on during cooking to maintain heat. You can save leftover sauce for use with other dishes.