Slow Cooker Mexican Street Corn: Easy & Delicious Recipe

Slow Cooker Mexican Street Corn, or Elote, is about to become your new favorite way to enjoy this classic summer treat! Forget standing over a hot grill – we’re bringing the vibrant flavors of Mexican street food right to your kitchen with minimal effort. Imagine tender, juicy corn kernels infused with the creamy, tangy, and spicy goodness that makes Elote so irresistible.

Elote has a rich history, deeply rooted in Mexican culinary tradition. For generations, street vendors have perfected this simple yet incredibly flavorful dish, offering a taste of authentic Mexican culture with every bite. The combination of grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice is a symphony of flavors that dances on your palate.

But what makes Elote so universally loved? It’s the perfect balance of sweet, savory, creamy, and spicy. The char from the grill adds a smoky depth, while the creamy sauce provides a luxurious texture. And let’s not forget the convenience! While traditionally grilled, our Slow Cooker Mexican Street Corn recipe offers a hands-off approach, allowing you to enjoy all the deliciousness without the fuss. This recipe is perfect for potlucks, parties, or simply a flavorful weeknight side dish. Get ready to experience the magic of Elote in a whole new way!

this Recipe

Ingredients:

• 6 ears of corn, husks and silk removed
• 1/2 cup mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled Cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• 1-2 tablespoons lime juice, to taste
• 1-2 teaspoons chili powder, to taste
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 1 jalapeño, seeded and minced, for extra heat

Preparing the Corn:

1. First, let’s get our corn ready for the slow cooker. Make sure you’ve removed all the husks and silk from the corn. I like to give them a good rinse under cold water to make sure they’re nice and clean.
2. Now, we need to decide how to fit the corn into the slow cooker. Depending on the size of your slow cooker, you might need to break the ears of corn in half. I usually snap them in half using my hands. If they’re particularly tough, you can use a sharp knife to cut them. The goal is to get them to fit snugly in a single layer at the bottom of the slow cooker.
3. Once the corn is prepped, lightly season it with salt and pepper. This will help bring out the natural sweetness of the corn during the slow cooking process. Don’t overdo it with the salt, as we’ll be adding more flavor later with the other ingredients.

Slow Cooking Process:

1. Place the prepared corn in the slow cooker. Try to arrange them in a single layer if possible. If you have a smaller slow cooker and need to stack them slightly, that’s okay too. Just make sure they’re not piled too high, as this can affect the cooking time.
2. Add about 1/4 cup of water to the bottom of the slow cooker. This will help create some steam and prevent the corn from drying out. You don’t want the corn to be submerged in water, just a little moisture at the bottom.
3. Cover the slow cooker and cook on low for 2-3 hours, or on high for 1-1.5 hours. The cooking time will vary depending on your slow cooker and the size of the corn. You’ll know the corn is done when it’s tender and easily pierced with a fork. I usually check it after 2 hours on low or 1 hour on high.
4. Once the corn is cooked, carefully remove it from the slow cooker using tongs. Be careful, as it will be hot! Place the corn on a platter or cutting board to cool slightly before adding the toppings.

Preparing the Mexican Street Corn Topping:

1. While the corn is cooling, let’s prepare the delicious Mexican street corn topping. In a medium-sized bowl, combine the mayonnaise, Mexican crema (or sour cream), crumbled Cotija cheese, chopped cilantro, lime juice, chili powder, and garlic powder.
2. If you’re adding jalapeño for extra heat, now’s the time to stir it in. Remember to seed the jalapeño first to control the level of spiciness.
3. Taste the mixture and adjust the seasonings as needed. You might want to add more lime juice for extra tang, more chili powder for more heat, or more salt and pepper to taste. The key is to find the perfect balance of flavors that you enjoy.
4. Mix all the ingredients together until they are well combined. The mixture should be creamy and flavorful, with a nice balance of sweet, tangy, and spicy notes.

Assembling the Slow Cooker Mexican Street Corn:

1. Now comes the fun part: assembling the Mexican street corn! There are a couple of ways you can do this. You can either spread the topping directly onto the ears of corn, or you can cut the kernels off the cob and mix them with the topping in a bowl.
2. Method 1: Topping the Ears of Corn: If you’re topping the ears of corn, use a spoon or spatula to spread a generous amount of the topping mixture onto each ear. Make sure to coat the entire surface of the corn, getting into all the little crevices.
3. Method 2: Cutting the Kernels: If you prefer to cut the kernels off the cob, hold each ear of corn upright and use a sharp knife to carefully slice down the sides, removing the kernels. Place the kernels in a large bowl.
4. If you chose to cut the kernels off, add the topping mixture to the bowl with the corn kernels and stir well to combine. Make sure all the kernels are evenly coated with the topping.
5. Once the corn is topped (either on the cob or in a bowl), sprinkle with extra crumbled Cotija cheese and chopped cilantro for garnish. This adds a pop of color and extra flavor.
6. Serve immediately and enjoy! This Slow Cooker Mexican Street Corn is best served warm, so don’t let it sit out for too long before serving.

Tips and Variations:

• Spice it up: If you like your Mexican street corn extra spicy, add a pinch of cayenne pepper to the topping mixture, or use a spicier chili powder.
• Add some char: For a smoky flavor, you can grill the corn briefly after it comes out of the slow cooker. Just grill it for a few minutes per side until it’s lightly charred.
• Use different cheese: If you can’t find Cotija cheese, you can substitute it with queso fresco or even Parmesan cheese.
• Make it vegan: To make this recipe vegan, use vegan mayonnaise, vegan sour cream, and a vegan cheese alternative.
• Add some protein: For a heartier meal, you can add some grilled chicken or shrimp to the Mexican street corn.
• Make it ahead: You can cook the corn in the slow cooker ahead of time and store it in the refrigerator. Just add the topping right before serving.
• Serving suggestions: This Slow Cooker Mexican Street Corn is a great side dish for tacos, enchiladas, grilled meats, or any Mexican-inspired meal. It’s also delicious on its own as a snack or appetizer.

Storing Leftovers:

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it for a minute or two, or warm it up in a skillet over medium heat. You might want to add a little bit of extra lime juice or mayonnaise to refresh the flavor.

Why Use a Slow Cooker?

I love using a slow cooker for this recipe because it’s so easy and convenient. You can just set it and forget it, and the corn comes out perfectly tender and flavorful every time. Plus, it’s a great way to keep the corn warm if you’re serving it at a party or potluck.

Enjoy!

I hope you enjoy this Slow Cooker Mexican Street Corn recipe as much as I do! It’s a crowd-pleaser that’s perfect for any occasion. Let me know in the comments if you try it and how it turns out!

Conclusion:

This Slow Cooker Mexican Street Corn recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular rotation. Why? Because it delivers all the vibrant, irresistible flavors of traditional elote without the fuss of grilling or the mess of individual corn cobs. It’s the perfect solution for potlucks, barbecues, or even just a fun weeknight side dish. The creamy, cheesy, and slightly spicy combination is simply addictive, and the slow cooker method ensures that every kernel is infused with that incredible flavor. Trust me, once you try it, you’ll be hooked!

But the best part? It’s incredibly versatile! While I’ve outlined my favorite way to prepare it, feel free to experiment and make it your own. For a spicier kick, add a pinch more cayenne pepper or a dash of your favorite hot sauce. If you prefer a milder flavor, reduce the amount of chili powder. You can also adjust the amount of mayonnaise and sour cream to achieve your desired level of creaminess.

Serving Suggestions and Variations:

* As a Dip: Serve it warm with tortilla chips for a crowd-pleasing appetizer.
* As a Topping: Spoon it over grilled chicken, fish, or steak for an extra burst of flavor.
* In Tacos or Burritos: Add it as a filling to your favorite tacos or burritos for a delicious twist.
* On Pizza: Spread a thin layer of cream cheese on pizza dough, top with the Slow Cooker Mexican Street Corn, and bake for a unique and flavorful pizza.
* With Pasta: Toss it with cooked pasta and a little extra cream for a creamy and comforting pasta dish.
* Grilled Option: If you’re craving that smoky flavor, you can grill the corn on the cob first, then cut the kernels off and add them to the slow cooker with the remaining ingredients.
* Vegan Option: Substitute the mayonnaise and sour cream with vegan alternatives to make this recipe plant-based.

Don’t be afraid to get creative and find your own favorite way to enjoy this amazing dish! I’ve even tried adding a can of black beans for extra protein and fiber, and it was a huge hit. The possibilities are endless!

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s simple, delicious, and guaranteed to impress. And most importantly, it’s a fantastic way to enjoy the authentic taste of Mexican Street Corn without all the hassle.

So, grab your slow cooker, gather your ingredients, and get ready to experience a flavor explosion! Once you’ve made it, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? Share your photos and comments below – I can’t wait to see your creations! Happy cooking!