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
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!
- 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.
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.
- Slow Cooker Size: 6-quart or larger
- 6-7 ears of corn shucked and broken in half
- 13.66 oz. can light coconut milk
- 2 Tbsp. honey
- ½ cup salted butter
- 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.
First Published 06/19/2017