Honey Buttermilk Corn on the Cob in the Slow Cooker

Overhead view of corn on the cob in a crockpot.

Honey Buttermilk Corn on the Cob in the Slow Cooker

Slow cooker honey buttermilk corn on the cob is so easy. The corn comes out so sweet and tender! This delicious summer side dish is a hit with everyone. Perfect for potlucks! If you have time, soak the corn in the buttermilk and honey overnight before cooking. YUM!

Course Side Dish

Cuisine American - Southern

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 120kcal

Author Marye Audet-White

Ingredients

8 ears of corn shucked and cleaned
1 cup buttermilk
3 tablespoons honey
½ teaspoon salt
½ cup butter may use less if desired

Instructions

Slow Cooker

Break corn in half.
Cut butter into chunks.
Put all ingredients in the slow cooker.
Set heat to low and cooking time to 4 hours.
Cover and cook.
Check for doneness after 3 hours.

Top of the stove

Fill a stock pot halfway with water.
Add the buttermilk, honey, salt, butter, and corn.
Bring to a boil, cover, and simmer until done, about 10 minutes.

Notes

Storage:

Store leftovers in an airtight container in the fridge for up to three days.

Tips:

1. Corn Selection: Choose fresh corn with bright green husks and moist silk for the best flavor. The corn that comes already shucked saves time but it often dried out and not at it's best.

1. Buttermilk Substitute: If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. OR, just use plain milk.

1. Cooking Time: Slow cooker times may vary, so check the corn for tenderness after 3 hours and adjust as needed.

Nutrition