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With the weather cooling down now I really like to use my crockpot more. Corn on the cob isn’t something I normally would throw in a crockpot since we usually grill it, but we really liked this. It had a lot of flavor and the coconut milk gave it a creamier taste. Perfect for an easy Fall party potluck side dish.

Crock Pot Corn on the Cob

(Adapted from Spicy Southern Kitchen)


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5 to 6 ears of corn, cut in half or thirds
1 can coconut milk
1 cup water
4 tablespoons butter, cut into 4 or 5 pieces
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
chopped cilantro


Place corn pieces in 6-quart crock pot and add remaining ingredients, except cilantro.

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Cover and cook on HIGH for 2 hours.

Remove corn from crock pot and sprinkle with cilantro.

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