Reheat: In a hot oven or air fryer.
Freeze: The corn isn't suitable for freezing once slow-cooked, but uncooked corn ears can be blanched and frozen for future use.
Slow Cooker Corn on the Cob
Easy slow cooker corn on the cob recipe, simply flavoured with salt and pepper. It's so tender, moist, and juicy!
Servings 4
Calories 202kcal
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Equipment
Ingredients
- 4 Corn Ears husks and silks removed
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 300 ml Water
- 4 tablespoon Butter
- 1 tablespoon Parsley chopped
Instructions
- Brush each corn on the cob with olive oil and season with salt and pepper.4 Corn Ears, 1 tablespoon Olive Oil, 1 teaspoon Salt, ¼ teaspoon Pepper
- Place the corn in the slow cooker basin and pour in the water.300 ml Water
- Cook on high for 3-4 hours. Serve with butter and chopped parsley.4 tablespoon Butter, 1 tablespoon Parsley
Notes
Variations:
Vary the seasonings. Try dried herbs, smoked paprika, and if you like your food spicy, cayenne pepper or chilli flakes.
Storage:
Store: The slow-cooked corn is best eaten fresh but leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutritional Information (Approximate)
Calories: 202kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 600mg | Potassium: 262mg | Fiber: 2g | Sugar: 6g | Vitamin A: 262IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg
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