Crock Pot Corn on the Cob with Coconut Milk is an easy recipe that offers a buttery and creamy flavor. This corn on the cob recipe is one of the easiest ways to cook this wonderful side dish–I promise.
So, I have this awesome record that I set in my family. As a kid, I ate 12 ears of corn in one sitting. One sitting! Twelve regular-sized ears of corn! Yep, I love the stuff. And, I have to admit, I’m pretty proud of that unbeatable record.
Growing up, my sister and I spent a part of each summer in Tennessee on my grandparent’s farm. From the time we were little ones, our parents would drop us off at the airport in Denver, and my grandparents or aunt and uncle would pick us up at the other end in Memphis.
On the Farm
We’d drive the two hours to our grandparent’s farm out in a tiny little town in West Tennessee. And, I was one antsy kid. I could hardly wait for home-grown corn, canned jelly and jam, and homemade chocolate pie.
Sometimes I wonder if my grandparents grew an extra row of corn knowing I would be coming for the summer. I could eat it like it was goin’ out of style.
Did you set a record for anything? Be sure to let me know in the comments. I’d love to hear about it!
We don’t eat fresh corn on the cob around here as much as we should these days, but this is one of the best corn on the cob recipes.
Recipe and printable instructions listed below.
Corn on the Cob with Milk
Add six to eight ears of corn to the Crock Pot.
Add one stick of butter (cubed).
Pour one can of coconut milk over the corn. Mmm…good stuff.
Add the water to the corn. I used about 7 cups of water because I have a large Crock Pot. But, add enough water to cover the corn.
Add the salt and pepper.
Set the Crock Pot on high for three hours, or four hours on low.
How do you make corn on the cob more tender?
- By adding a couple of ingredients such as milk, coconut milk, or butter.
- Cook the corn a few minutes longer.
I cooked my Crock Pot corn on the cob with coconut milk for about 2-1/2 hours and it came out a tad crunchy. Three hours on high is ideal for a softer bite.
What do you put on corn on the cob?
- Salt and pepper
- A combination of maple syrup and mustard
- Parmesan cheese and garlic
- Butter, parsley, and chives
- Cayenne pepper – spicy hot, but good!
- 6 - 8 ears of corn
- 1 – 13.5 oz. can of coconut milk
- 1 stick butter (diced into tablespoons)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Clean off the corn and place the ears into the Crock Pot.
- Add the coconut milk, butter, salt, and pepper.
- Add enough water to cover the corn.
- Cook on low for 4 hours, or high for 2-3 hours.
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Serving Size:1 ear
Amount Per Serving: Calories: 279 Total Fat: 24g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 30mg Sodium: 245mg Carbohydrates: 18g Fiber: 2g Sugar: 4g Protein: 4g