Easy Crock Pot Corn on the Cob with Coconut Milk

Growing up, corn on the cob meant one thing – boiling it in a pot of water on the stovetop. That’s just how everyone I knew made it. When my neighbor mentioned cooking corn in a crock pot with coconut milk, I thought she was pulling my leg.

Turns out, this method isn’t just different – it’s actually easier than the traditional way. You don’t have to watch the pot or worry about the water boiling over. Plus, the coconut milk adds a subtle sweetness that makes regular corn on the cob seem a bit boring in comparison. Who knew stepping away from the stovetop could lead to something so good?

What Kind of Corn Should I Use?

Fresh sweet corn is your best bet for this recipe, and you’ll want to look for ears with bright green, tightly wrapped husks and golden-brown silk peeking out the top. When you peel back a little of the husk, the kernels should be plump and arranged in neat rows all the way to the tip. The best time to buy corn is during summer months when it’s in season, but if you’re shopping off-season, just make sure the kernels are firm and not shriveled. If you’re at the farmers market or grocery store, try to cook your corn within a day or two of buying it since the natural sugars start turning to starch pretty quickly. While white, yellow, or bi-color corn all work great in this recipe, I tend to prefer yellow sweet corn for its classic, slightly buttery flavor.

Options for Substitutions

This creamy corn recipe is pretty adaptable – here’s what you can switch up:

• Coconut milk: If you’re out of coconut milk, you can use heavy cream or half-and-half mixed with a bit of water. For a dairy-free option, try unsweetened almond milk with a tablespoon of coconut oil for richness.
• Fresh thyme: No fresh thyme? Use 1 teaspoon dried thyme instead. You could also swap it with fresh rosemary or 2-3 fresh sage leaves for a different but tasty twist.
• Butter: Feel free to use margarine, olive oil, or coconut oil instead. For dairy-free versions, plant-based butter works great too.
• Fresh garlic: If you don’t have fresh garlic, you can use ½ teaspoon garlic powder or 1 teaspoon pre-minced garlic from a jar.
• Fresh corn: Fresh corn is best here, but in a pinch, you can use frozen corn cobs. Just know that the cooking time might need to be reduced by about 30 minutes since frozen corn is partially cooked.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking corn in a slow cooker is overcooking it, which can turn those crisp, sweet kernels into mushy, flavorless disappointments – stick to 2-3 hours on high or 4-5 hours on low for perfectly tender corn.

Another common error is not husking the corn properly; make sure to remove all the silk strands completely, as they can create an unpleasant texture in the creamy coconut sauce.

The placement of corn in your crock pot matters more than you might think – arrange the ears in a single layer when possible, and if you need to stack them, rotate them halfway through cooking for even flavor distribution.

For the best flavor infusion, don’t skip sautéing the onion and garlic before adding them to the crock pot, and remember to baste the corn with the coconut milk mixture every hour or so if you’re around – this simple step makes a big difference in the final taste.

What to Serve With Coconut Milk Corn on the Cob?

This creamy, tropical twist on corn on the cob makes a perfect side dish for grilled meats like chicken, fish, or shrimp – the coconut flavors work especially well with anything that has a Caribbean or Thai-inspired seasoning. For a complete summer meal, try serving it alongside some jerk chicken and a fresh cucumber salad. If you’re keeping things casual, it’s great with burgers or hot dogs too, since the creamy coconut sauce is a nice change from traditional butter. You might want to have some lime wedges on the side so people can squeeze a bit of citrus over their corn for an extra pop of flavor.

Storage Instructions

Keep Fresh: If you have leftover corn on the cob, let it cool completely and place it in an airtight container with some of the coconut milk sauce. It will stay good in the fridge for up to 3 days. The coconut milk sauce helps keep the corn moist and flavorful!

Save Sauce: The leftover coconut milk sauce is too good to waste! Pour it into a separate container and keep it in the fridge for up to 4 days. You can use it to drizzle over other veggies or even as a base for a quick soup.

Enjoy Later: When you’re ready to eat your leftover corn, gently warm it in the microwave with a splash of the saved sauce, or steam it briefly on the stovetop. The corn might not be quite as crisp as when first made, but it’ll still be tasty. I don’t recommend freezing this dish since the texture of the corn can become mushy.

Preparation Time	10-15 minutes
Cooking Time	120 minutes
Total Time	130-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• 1 small onion (finely chopped)
• 5 fresh thyme sprigs
• 1 can coconut milk (full-fat for richness)
• 4 corn ears (husks removed)
• 1 tsp black pepper
• 1 garlic clove (minced for best flavor)
• 1/2 tsp salt (I use Morton kosher salt)
• 2 tbsp butter

Step 1: Prepare Ingredients in the Crockpot

Begin by adding the ingredients into your crockpot.

Place corn, coconut milk, butter, salt, pepper, chopped onion, minced garlic, and thyme into the pot.

Ensure everything is well-distributed, and the corn is mostly submerged in the coconut milk to absorb the flavors while cooking.

Step 2: Cook in the Crockpot

Set your crockpot to the high setting and cook the mixture for approximately 2 hours.

This slow cooking allows the flavors to meld together and the corn to become tender and infused with the aromatic ingredients.

Step 3: Drain and Finish

After the corn has cooked for 2 hours, carefully drain the liquid from the crockpot.

Be cautious as the contents will be hot.

Once drained, transfer the corn to your serving dish.

Step 4: Serve with Additions

Serve the slow-cooked corn with an additional dab of butter to enhance the richness.

Finish the dish with a sprinkle of chopped cilantro for a fresh and vibrant garnish.

Enjoy your deliciously creamy and flavorful corn!