SLOW COOKER MEXICAN STREET CORN RECIPE

SLOW COOKER MEXICAN STREET CORN RECIPE

WHAT YOU NEED TO MAKE STREET CORN CASSEROLE

The only ingredient in this corn side dish that might not be a common ingredient in your home is the Cojita cheese. This crumbly Mexican cheese is found in many groceries stores in the specialty cheese cooler.

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• slow cooker
• frozen corn
• salted butter
• cream cheese
• heavy cream
• sugar
• salt
• Cotija cheese
• cilantro
• lime
• chili powder

WHAT IS MEXICAN STREET CORN OR ELOTES?

Sometimes, people refer to Mexican street corn as “elote.” This word means corn cob in Spanish and refers to the delicious cobs of corn sold from street carts in Mexico. The corn cobs are topped with a mayonnaise-based sauce and sprinkled with Cojita cheese, chili powder, and a squeeze of fresh lime.

This popular street food has started to catch on in America as well. It is a delicious way to enjoy fresh corn when it is in season. My slow cooker version of this tasty recipe allows you to enjoy the taste of elote all year round.

HOW TO MAKE SLOW COOKER MEXICAN CORN

Since you are using frozen corn in this recipe, you want to give it a jumpstart before putting it in your crock pot. Start by adding the corn, cream cheese, butter, and cream into a large pot. Mix the ingredients together as you heat them over medium heat.

Transfer the corn mixture to your slow cooker. Cook the corn on low heat for 2-3 hours to complete the cooking process.

Serve the corn while it is still hot. You can garnish the entire dish with Cojita cheese, cilantro (yuck), chili powder, and lime, or you can let your guests garnish their own dishes.

Mexican Street Corn

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Equipment

• slow cooker
• large pot

Ingredients

• 24 oz frozen corn
• 1/4 cup butter salted
• 4 oz cream cheese
• ½ cup heavy cream
• 1 T sugar
• salt to Taste

For garnish:

• Cotija cheese
• cilantro
• lime
• chili powder

Instructions

• In a large pot, warm corn, butter, cream cheese, heavy cream, and sugar over medium heat, stirring until well incorporated.
• Transfer corn mixture to a crock pot and set on low for 3 hours.
• Once corn has been slow cooked for a few hours it is ready to serve.
• Serve with cotija cheese, cilantro, chili powder, and fresh lime.
• Store leftovers in an air tight container in the refrigerator for 3-5 days.

SLOW COOKER ELOTE CASSEROLE VARIATIONS

My street corn side dish is a great option for busy nights at home, a Cinco de Mayo celebration, or for summer cookouts. Here are a few variations on this tasty recipe.

• Stir 1/2 cup of mayo into the casserole before serving for more tang.
• If you can’t find Cojita cheese, you can substitute Queso Fresco.
• Serve the corn in individual cups at a summer cookout! Guests can choose their own toppings for a fun interactive experience.
• Provide additional garnishes for guests like Tajin, green onions, and diced jalapenos.