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A spoon dipping into Mexican Street Corn on a black plate on top of a cloth napkin

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.