Crock Pot Corn on the Cob: Southern Milk Bath

Corn on the cob pieces garnished with chopped parsley inside a white slow cooker, with a yellow and white striped cloth beside it.

Crock Pot Corn on the Cob: Southern Milk Bath

Crock Pot Corn on the Cob is a classic Southern side dish simmered in a rich milk bath for tender, buttery flavor in every bite. This slow cooker recipe is foolproof and perfect for easy summer hosting, potlucks, or backyard barbecues. With just a few simple ingredients, you can serve a crowd without the stress; just sweet, creamy, Southern comfort in every ear.

Course Dinner, Lunch

Cuisine American, Southern

Diet Low Lactose, Vegetarian

Keyword comfort food, creamy, easy, slow cooker

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 105

Author Gina Dickson

Equipment

Ingredients

6 ears corn husks and silks removed and snapped in half
2 cups milk
1/2 cup butter stick, cut into 8 pieces
1/3 cup sugar
1 teaspoon salt
2 cups water

Instructions

Prepare the corn

Remove husks and silks from the corn. Rinse, then snap each ear in half so they fit more easily in the slow cooker.
6 ears corn

Add liquid and seasonings

In a 6-quart crock pot, pour in the milk and water. Add the butter pieces, sugar, and salt. Stir slightly to combine.
2 cups milk, 1/2 cup butter, 1/3 cup sugar, 2 cups water, 1 teaspoon salt

Add the corn

Place the halved corn pieces into the crock pot, making sure they’re mostly submerged in the liquid.

Cook

Cover and cook on HIGH for 2 to 3 hours, until the corn is tender.
If some of the corn isn’t fully covered, quickly open the lid once per hour and rotate the pieces so every ear soaks evenly in the milk bath while cooking.

Serve

Use tongs to remove the corn. Serve hot, with extra butter and salt.

Notes

Important Prep Tips Before Starting the Recipe:

Corn prep: Remove husks and silks ahead of time. Snapping them in half makes them fit easily in the crock pot.
Use full-fat milk: It helps create that rich, sweet flavor, but almond milk or oat milk can work in a pinch.
Use a 6-quart slow cooker: It holds 6 to 8 half-ears of corn perfectly.

Common Mistakes When Making This Recipe

Overcooking: Cook for 2 to 3 hours max on HIGH. Much longer and the kernels can get mushy.
Not rotating the corn: If your corn isn’t fully submerged in the milk bath, be sure to open the lid quickly every hour and gently move the corn around. I like to rotate the pieces so they all get a good soak. Just a quick shift with tongs helps everything cook evenly and soak up that buttery flavor.

Nutrition