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Slow Cooker Buttery Dill Corn

Slow Cooker Buttery Dill Corn on the Cob

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 144kcal


  • 6 ears sweet corn (cleaned and shucked)
  • 1 tablespoon chopped dill (fresh or freeze dried)
  • 1 tablespoon kosher salt
  • 4 tablespoons butter


  • Cut enough aluminum foil pieces for each piece of corn making sure they are large enough to wrap around and close on the ends
  • Wash corn and leave wet as this will help seasoning stick
  • Place each ear of corn on a piece of foil
  • Sprinkle each piece generously with salt and dill
  • Divide butter equally and place a piece on each ear of corn
  • Wrap the corn up tightly making sure ends are closed up so that butter will stay in as it melts
  • Place the ears seam side up in your slow cooker
  • Cover and cook on high for 2 hours or low for 4 or until tender


I used my 4 quart casserole crock for the corn but have also used a large 6 quart oval slow cooker as well.


Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1242mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 6.1mg | Calcium: 4mg | Iron: 0.5mg