This Slow Cooker Milk and Honey Corn on the Cob is a unique way to serve corn that everyone will love!
Sides in the slow cooker are such a great way to save space in the oven or keep your house cool in the summer. Other great sides I love to make are Slow Cooker Sour Cream and Onion Mashed Potatoes and Slow Cooker Root Beer Baked Beans.
Can you cook corn in the slow cooker?
You can boil corn on the cob on the stove but why when you can use your slow cooker? This Slow Cooker Milk and Honey Corn on the Cob is sweet and buttery. The coconut milk adds a bit of sweetness and a unique flavor that you must try.
The great part about steaming the corn in the slow cooker with these ingredients is that you don’t have to serve butter on the side, twirl the corn in the sauce that corn is cooked in for a sweet buttery glaze.
How to cook corn on the cob in the slow cooker:
Start with fresh corn; make sure not to shuck it until right before adding to the slow cooker. Shucking the day before can turn the corn into a starchy mess, which doesn’t taste good at all. Also note that I use light coconut milk, not for health reasons but because the full-fat coconut is thick, and half of it sticks to the can. Light coconut milk has more of a real milk consistency.
You will need:
- shucked corn (broke in halves)
- light coconut milk
- salted butter
- honey
Time to cook:
Add the corn to the slow cooker; you may need to wiggle some of the corn around to make them fit.
Add the coconut milk, butter, and honey. Putting the butter on in cubes is fine, no need to melt. I prefer to use salted butter in this (and most of my recipes here on the magical slow cooker). Cook this on the high setting for 3 hours without opening the lid during the cooking time.
Below is the corn after cooking for 3 hours on high. Perfectly tender!
Serving tips:
- Keep the corn warm in the slow cooker by using the “warm” setting. Be sure to keep an eye on it as the corn can scorch along the edges if left too long unattended.
- Swirl each piece in the buttery coconut sauce before putting on plates, or you can even drizzle more on each piece.
Frozen Corn instead of fresh?
If you would like to use frozen corn in this recipe, it will work great. Add one hour to the cooking time to ensure tenderness.
Why not wrap the corn in foil?
Some slow cooker recipes call to wrap the corn in foil for cooking. This recipe does not use that method. The corn absorbs the delicious sauce and could not do that wrapped in foil.
Have leftovers?
Put the leftover corn in a ziplock bag, be sure to save the sauce! If you want to change up the leftovers on this try making my Maine Corn Chowder by cutting this corn off the cob and putting in the soup.
Love this corn recipe? See my other slow cooker corn recipes here:
- Slow Cooker Ham and Cheese Corn
- Slow Cooker Jalapeno Corn
- Slow Cooker Maine Corn Chowder
- Slow Cooker Pigs in a Cornfield
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Milk and Honey Corn on the Cob
Equipment Needed:
Ingredients:
- 6-7 ears of corn shucked and broken in half
- 13.66 oz. can light coconut milk
- 2 Tbsp. honey
- 1/2 cup salted butter
Instructions:
- Add the corn to the slow cooker. You can arrange them nicely to get them to fit better.
- Pour over the coconut milk. Drizzle over the honey. Cut up the butter into pieces and add to the slow cooker.
- Cover and cook on HIGH for 3 hours without opening the lid during the cooking time. (4 hours for frozen corn)
- To serve, roll each corn piece in the buttery coconut milk mixture.
- Enjoy!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have a summer camper with lots of family visiting, I plan on trying this recipe. This sounds so much more convenient !
First of all, I don’t know how this can be a bad recipe when honey is sweet and salted butter is just heaven on corn. Adding coconut milk is more flavor than water. I’m giving this a five star because it’s so good and better yet so easy. Much healthier than all the butter we normally put on corn and way less messy.
Don’t knock it until you’ve tried it.
I agree, absolutely could never go wrong with this recipe and the family loved it so much not one corn went uneaten ❤️
Funny how when you post a one star review it’s removed immediately. That shouldn’t be a surprise nowadays… If someone disagrees with what you say you’re deleted. Well… The only reason I have it one star was because I couldn’t give it a zero.
Hi Sharon, it wasn’t deleted. Posts are moderated before being posted.
This was the worst corn on the cob that I’ve ever tasted… Should have known putting coconut milk in the crockpot was the red flag. YUCK. Better to stay with straight up corn on the cob.
I would like to make this recipe, but prefer to cook it on the stovetop. What would the directions be for that?
I have not tried, I apologize.
This is an excellent recipe! After moving to CA from PA 5 1/2 yrs ago we couldn’t find corn on the cob to taste as sweet as we had in PA. This recipe solved that problem. SO GOOD!!!!!!!!!!!!!!!!!!! Huge hit in my home with my family!!!!!!!!! Will make again and again. Thank you for the recipe!