How to make corn on the cob 4 ways in the slow cooker (video)

Jess Valentine

Contributing Writer

It's summertime! Sunshine is here! Warm weather, barbecues with friends and family and one of my favorite things about summer: sweet corn! One of the beautiful things about corn is that you can cook it as is — no mess, no fuss. You can remove the husk, but it's no worries leaving the husks on and then peeling before eating. In the recipe below, we show you four ways to spruce up your corn after the husks are removed.

These four ways to flavor your corn are different, but all are super tasty. You can serve them as is or cut them into quarters after cooking so people can mix and match the different flavors. It's a super fun way to cook and serve corn for your friends and family.

Cooktop Cove

Slow cooker corn on the cob 4 ways

15 minutes

2 hours

2 hours, 15 minutes

4 ears of corn, husked removed

2 cloves garlic, finely minced

1 tablespoon butter, softened

Juice of half a lemon

2 tablespoons grated Parmesan cheese

½ teaspoon chili powder

Juice of half a lime

½ teaspoon seasoned salt

1 tablespoon olive oil

2 teaspoons dried or fresh chopped parsley

2 tablespoons pesto

Salt and pepper to taste for all except No. 3

Cut four pieces of foil large enough to completely wrap each ear of corn.

Smear the ingredients for each of the versions on the corn, a different mixture for each ear of corn. Season with salt and pepper to taste.

Wrap each ear of corn in foil as you would a burrito.

Place into a 6-quart slow cooker.

Cook on high for 2 hours.

Remove from foil and serve!

Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.

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