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Corn with coconut milk and honey after cooking in a crockpot.
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4.64 from 11 votes

Slow Cooker Milk and Honey Corn on the Cob

Coconut and honey add a sweet, tropical twist to corn on the cob, all slow-cooked to tender perfection in the crockpot.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Sarah Olson

Equipment

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
US Customary - Metric

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!

Video

Notes

  • If you don't want to use coconut milk in this recipe, use 2 cups of water instead.
  • 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.

Nutrition

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

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