There’s nothing like sweet, juicy corn—especially when it’s been simmering away in rich coconut milk. This recipe is a breeze. Just toss it all in the slow cooker and forget about it for a few hours. The coconut milk makes the corn super creamy, with a touch of sweetness. It’s one of those dishes you’ll end up making on repeat because it’s just that good.
What You’ll Need
- 6 ears of fresh corn, husked and cut in halves
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional garnish: chopped parsley or cilantro, lime wedges
Pro Tips
- Use fresh corn if you can – It’s sweeter and juicier than frozen or canned.
- Don’t skip the full-fat coconut milk – It’s what gives the sauce that creamy texture.
- Add lime juice before serving – It cuts through the richness and brightens everything.
- Cook on LOW – High heat can make the coconut milk curdle.
- Turn halfway if you can – For even cooking, flip the corn after a couple hours.
Tools Needed
- Large slow cooker
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Serving bowl
Substitutions & Variations
- Dairy-free? Swap butter for vegan butter or coconut oil.
- Spicy twist: Add red chili flakes or a dash of sriracha.
- Add herbs: Toss in a sprig of thyme or basil for more flavor.
Make-Ahead Tips
You can prep the corn and mix the coconut milk, butter, sugar, salt, and pepper the night before. Store in a sealed container and just pour it all into the slow cooker the next day.
Instructions
1. Prep the Corn
Cut each ear of corn in half so it fits better in the slow cooker.
2. Add to Slow Cooker
Place the halved corn in the slow cooker in layers.
3. Pour in the Liquid
In a bowl, mix coconut milk, water, butter (softened), sugar, salt, and pepper. Pour this mixture over the corn.
4. Slow Cook It
Cover and cook on LOW for 4 hours. Flip the corn halfway through if you can.
5. Garnish & Serve
Remove corn and spoon some of the coconut sauce on top. Garnish with parsley or cilantro and lime if you’d like.
Servings & Time
- Serves: 4–6 people
- Cook Time: 4 hours on LOW
- Prep Time: 10 minutes
- Total Time: About 4 hours, 10 minutes
Why I Love This Recipe
This one brings back memories of summer cookouts, but it’s way easier because the slow cooker does all the work. The coconut milk gives the corn a tropical vibe that feels a little fancy but is still totally comforting.
- Simple ingredients, big flavor
- Works year-round, not just in summer
- Delicious twist on regular corn on the cob
- Makes the kitchen smell amazing
- Great for potlucks or family dinners
Why This Recipe Works (Quick Science)
Corn is naturally sweet, and when you slow cook it in coconut milk, the starch in the corn helps thicken the sauce just a bit. The fat in the coconut milk soaks into the kernels, making them extra creamy and rich. Butter and salt round out the flavors, while the slow, steady heat keeps the corn juicy.
Meal Plan Ideas
- Main Dish Pairing: Serve alongside grilled chicken or pork tenderloin
- Vegetarian Dinner: Add rice and black beans for a full plate
- Summer BBQ: Perfect with burgers, coleslaw, and iced tea
Common Mistakes
- Using light coconut milk: It won’t give you that same creamy texture.
- Cooking on high: It can make the coconut milk separate.
- Not seasoning enough: Taste the sauce before you pour it over the corn.
- Overcrowding the slow cooker: If it’s too packed, it won’t cook evenly.
What to Serve With
- BBQ ribs or pulled pork
- Grilled tofu or veggie skewers
- Macaroni salad
- Fresh watermelon slices
- Garlic bread or soft rolls
FAQ
Can I use frozen corn?
Yes, just thaw it first and pat it dry.
Does this taste like coconut?
A little! It’s creamy and slightly sweet, but not overpowering.
Can I double the recipe?
Sure, just use a bigger slow cooker and make sure the corn is mostly covered in liquid.
How do I reheat it?
Microwave or reheat in a covered skillet with a splash of water or leftover sauce.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently warm in a pan with a splash of water or leftover coconut sauce to keep it moist.
Wrap-Up
This coconut milk corn on the cob is one of those “set it and forget it” gems that feels like a treat but takes hardly any work. Give it a try, and let me know what you think in the comments. Did you add your own spin? I’d love to hear how it turned out!
