Slow Cooker Milk and Honey Corn on the Cob


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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. 

corn on the cob in a slow cooker with butter, honey and coconut milk.

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. If you are looking for a plain version, try my Crockpot Corn on the Cob Recipe.

raw shucked corn on the cob, butter, coconut milk and honey on a wooden table.

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.

Raw corn on the cob in slow cooker

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.

corn on the cob with butter and coconut milk

Below is the corn after cooking for 3 hours on high. Perfectly tender!

close up of corn on the cob in slow cooker, cooked

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.

7 ears of corn in butter and coconut milk in the slow cooker

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:

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corn on the cob with pats of butter on top in a slow cooker.

Slow Cooker Milk and Honey Corn on the Cob

4.34 from 12 votes
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12
Coconut and honey flavor beautiful corn on the cob and is cooked in the slow cooker


  • 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


  • 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!



If you don’t want to use coconut milk in this recipe, use 2 cups of water instead.
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/12 of the recipe.


Calories: 141kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 122mg | Fiber: 1g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 3.1mg | Calcium: 3mg | Iron: 0.2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Joy says:

    Would this method make the corn saggy because it I like crunchy corn

    1. Sarah Olson says:

      It’s crunchy. If you use frozen corn it will be soggy.

  2. Teresa says:

    Looks great

  3. Tara says:

    I could only find regular coconut milk instead of light. Any suggestions to make this work?

    1. Sarah Olson says:

      I think it will melt down fine try regular milk.

  4. Hank says:

    5 stars
    I am not a huge corn eater.Maybe 1 ear at a BBQ. However I tried this recipe. Excellent!!! I found a way to enjoy corn on the cob.

    Question: If I wanted to make make another order, could I double up the recipe? I know the original recipe the corn lays right in the sauce. Suggestions?

    1. Hank says:

      Nevermind. Read directions wrong. *shaking head*

  5. Anonymous says:

    Could you evaporated milk instead of coconut milk?

    1. Sarah Olson says:

      I don’t see why not!

  6. Jim says:

    Two of our Grandchildren have issues with dairy. We have located a margarine that will not leave them feeling sick. May we can we use the margarine instead of butter and still enjoy the flavor?

    1. Sarah Olson says:

      Hi Jim, I think it would be fine. Have you ever tried the vegan butter called earth balance? I can’t tell the difference when I eat that. It’s in the health food section of our grocers.

  7. Nessa says:

    Finally a yummy recipe using something other than milk! I can have this! Thanks!

  8. Lynda says:

    Six hours on low?

    1. Sarah Olson says:

      that should work fine! I have not tried.

  9. Amanda says:

    Could you use frozen corn on the cob for this recipe?

    1. Sarah Olson says:

      I don’t see why not!

  10. Rick says:

    I am a Midwest boy moved to Georgia and as we all know in the corn belt that sweet corn is best eaten as soon after picked as possible for the best flavor, that being said I had the hankerin for sweet corn on the 4th of July, I bought some at a local chain grocery store (hard telling how long ago it had been picked),something came up and I was unable to cook it for another 2 days. I used this recipe and it was absolutely delicious, I will never cook it any other way again

    1. Sarah Olson says:

      That’s great Rick, I’m glad you liked it.

      1. Emily says:

        I am allergic to coconut so what can I substitute that milk with?

      2. Channy says:

        Regular milk, I used whole.

      3. Anonymous says:

        Skim evaporated milk.

      4. Lisa R says:

        I used condensed milk instead of the coconut milk & everyone loved it…including the of which is a very picky eater.

      5. Mike says:

        5 stars