Crockpot Corn on the Cob with Coconut Milk
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Corn on the cob takes on a lush new flavor profile when slow-cooked in coconut milk. Crockpot Coconut Corn on the Cob allows the corn to soak up the richness of the coconut milk, becoming tender and infused with subtle, tropical sweetness that pairs beautifully with a sprinkle of salt or a squeeze of lime.
Crockpot Corn on the Cob Recipe
I can’t seem to help myself when I see giant boxes of fresh ears of corn on sale at the farmer’s market or grocery store, but the result is that I often have several fresh ears of corn sitting on my kitchen counter with no plans on how to cook them.
While freshly par-boiled and buttered corn on the cob is always a classic, it seems like I’m the only one who doesn’t get sick of it. So, if you’re also looking for a fresh new way to cook up some fresh corn cobs, this easy Crockpot recipe using canned coconut milk is a great way to add a new dimension of flavor without a lot of extra work.
Whether served as part of a backyard cookout spread alongside, as a side dish for a casual dinner or as a juicy option for the holidays, this coconut corn on the cob recipe is a comforting yet decadent addition. The hands-off cooking makes it perfect for entertaining, leaving you free to focus on the rest of the meal while the crockpot does the work.
Crockpot Coconut Corn on the Cob Variations:
- Stir in a spoonful of curry paste or curry powder for a spiced coconut-corn side.
- Add fresh herbs like cilantro or basil at the end for a bright finish.
- Replace some of the coconut milk with chicken or vegetable broth for a lighter flavor.
- Sprinkle with chili flakes or drizzle with hot honey before serving for a sweet-heat contrast.
- Finish with toasted shredded coconut for extra texture and tropical flair.
Can I use frozen corn instead of fresh? Yes, frozen corn on the cob works well. Add an extra 30 minutes of cook time if cooking from frozen.
Do I need to husk the corn before cooking? Yes, remove husks and silk before placing in the crockpot. The recipe works best with clean ears of corn.
Does the coconut milk make the corn taste sweet? It adds a natural sweetness and creaminess without overwhelming the flavor of the corn.
Can I cook on high instead of low to speed up the cooking time? Yes, cook on high for about 2–2 ½ hours, or on low for 4–5 hours, until the corn is tender.
What should I do with the leftover coconut cooking liquid? It makes a flavorful base for soups or rice, don’t feel like you need to discard it.
Crockpot Corn on the Cob Ingredients
- 6 ears corn, husked and cleaned
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water or vegetable broth
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional garnishes: lime wedges, fresh cilantro, chili flakes
Scroll down to the printable recipe card for full measurements.
Tip: Use full-fat coconut milk for the creamiest result. Light coconut milk can be used but will give a thinner consistency.
Kitchen Tools You May Find Helpful
- Crockpot
- Measuring Cups and Spoons
How to Make Corn on the Cob in the Crockpot
Place the corn in the crockpot, arranging the ears to fit snugly.
Pour coconut milk and water (or broth) over the corn. Dot with butter and season with salt and pepper.
Cover and cook on low for 4–5 hours or on high for 2–2 ½ hours, until corn is tender.
Transfer corn to a serving platter. Spoon some of the coconut cooking liquid over the corn for added richness.
Garnish with lime, cilantro, or chili flakes if desired, and serve warm.
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Crockpot Corn on the Cob
Ingredients
- 6 ears corn, husked and cleaned
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water or vegetable broth
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional garnishes: lime wedges, fresh cilantro, chili flakes
Instructions
- Place the corn in the crockpot, arranging the ears to fit snugly.
- Pour coconut milk and water (or broth) over the corn. Dot with butter and season with salt and pepper.
- Cover and cook on low for 4–5 hours or on high for 2–2 ½ hours, until corn is tender.
- Transfer corn to a serving platter. Spoon some of the coconut cooking liquid over the corn for added richness.
- Garnish with lime, cilantro, or chili flakes if desired, and serve warm.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 588mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 5g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy crockpot corn on the cob recipe as much as mine does!
For more ways to use your crockpot, check out our full crockpot recipe collection here:
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