Mexican Street Corn Crockpot Recipe Made Easy and Delicious

Mexican street corn, or Elote, is a vibrant and flavorful snack that has captured the hearts of food lovers worldwide. Traditionally grilled and slathered with a creamy, tangy, and spicy mixture, this corn on the cob specialty is both comforting and exciting.

But what if you could get that same irresistible flavor with less fuss? Enter the Mexican Street Corn Crockpot Recipe.

This slow cooker version allows the corn to absorb all the rich spices and creamy goodness without standing over a grill or stove. It’s perfect for busy days, parties, or whenever you want a taste of authentic Mexican street food with minimal effort.

In this post, I’ll walk you through every step, from ingredients to serving suggestions, so you can enjoy this crowd-pleaser whenever you want. Whether you’re a seasoned cook or a newbie, this recipe is approachable and guaranteed to delight your taste buds.

Ready to dive into the creamy, spicy, cheesy world of Mexican street corn made easy? Let’s get started!

Why You’ll Love This Recipe

This Mexican Street Corn Crockpot Recipe is a game-changer for a few reasons:

• Hands-off cooking: Just add the ingredients to your crockpot and let it do the work.
• Rich, authentic flavor: The slow cooking process infuses the corn with smoky, creamy, and tangy goodness.
• Perfect for gatherings: This recipe serves a crowd and keeps warm for hours.
• Customizable: Easily adjust spice levels and toppings to suit your preferences.
• Uses fresh or frozen corn: Great for any time of the year, no grilling required.

Ingredients

• 6 cups fresh or frozen corn kernels (about 6 medium ears if using fresh)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup crumbled cotija cheese (or feta as a substitute)
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro (optional)
• Extra cotija cheese, chili powder, and lime wedges for garnish

Equipment

• Slow cooker (crockpot) – 4 to 6-quart size works best
• Mixing bowl for combining sauces and spices
• Measuring cups and spoons
• Spatula or spoon for mixing
• Serving dish or bowl
• Citrus juicer (optional) for fresh lime juice

Instructions

1. Prepare the corn: If using fresh corn, shuck and remove the kernels from the cob. If using frozen, thaw and drain well to avoid excess water in the crockpot.
2. Mix the sauce: In a medium mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Stir well until smooth and creamy.
3. Add corn to crockpot: Place the corn kernels into the slow cooker, spreading them evenly across the bottom.
4. Pour the sauce over the corn: Spoon the creamy mixture over the corn, then gently stir to coat all kernels evenly.
5. Cook low and slow: Cover and cook on low for 2 to 3 hours. Stir once halfway through cooking to ensure even flavor distribution.
6. Add cheese and cilantro: About 15 minutes before serving, stir in 3/4 cup of the cotija cheese and the chopped cilantro (if using). Cover and continue cooking to melt the cheese slightly.
7. Serve: Transfer to a serving bowl, and sprinkle with remaining cotija cheese, a pinch of chili powder, and extra lime wedges on the side.
8. Enjoy: Serve warm as a side dish or a dip with tortilla chips for an authentic Mexican street food experience!

Tips & Variations

“For the best flavor, use fresh corn in season. But frozen works just fine and makes this recipe accessible year-round!”

• Make it spicy: Add finely chopped jalapeños or a dash of cayenne pepper to the sauce for extra heat.
• Dairy-free option: Substitute sour cream and mayonnaise with vegan or dairy-free versions, and use vegan cheese.
• Smoky flavor boost: Add a chipotle pepper in adobo sauce to the sauce mixture for a smoky kick.
• Presentation: Serve the corn mixture in small mason jars or mini bowls for party appetizers.
• Charred flavor: For a grilled flavor, briefly broil the cooked corn mixture in the oven before serving.

Nutrition Facts

Serving Suggestions

This hearty and flavorful Mexican street corn dish pairs wonderfully with a variety of meals:

• Grilled meats: Try it alongside grilled chicken, steak, or shrimp for a classic Mexican-inspired meal.
• Taco night: Use it as a side or even a filling for tacos to add a creamy, spicy crunch.
• Vegetarian plate: Combine with black beans, avocado, and rice for a delicious meatless option.
• Party dip: Serve with tortilla chips or veggie sticks as a crowd-pleasing appetizer.
• Salad topper: Spoon over mixed greens or a fresh salad to add texture and flavor.

Conclusion

This Mexican Street Corn Crockpot Recipe is a fantastic way to bring authentic Mexican flavors into your home with ease and minimal effort. The slow cooker does all the heavy lifting, infusing the corn with a creamy, tangy, and slightly spicy sauce that everyone will love.

Perfect for weeknight dinners, casual get-togethers, or festive celebrations, this dish is as versatile as it is delicious.

Not only does it taste amazing, but it’s also highly customizable, allowing you to adjust spices and ingredients based on your preferences or dietary needs. Plus, it’s a great way to enjoy the flavors of summer corn year-round.

Ready to impress your family and friends? Give this recipe a try and savor the taste of Mexican street food from the comfort of your kitchen.

Looking for more flavorful dishes to complement your Mexican street corn? Check out these favorites: Slow Cooker Chicken Tinga, Creamy Avocado Salsa, and Easy Cilantro Lime Rice.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Mexican Street Corn Crockpot Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, spicy, and cheesy twist on classic Mexican street corn made easy in the crockpot. Perfect as a side dish or snack for any gathering.”, “prepTime”: “PT10M”, “cookTime”: “PT3H”, “totalTime”: “PT3H10M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“6 cups frozen corn kernels”, “1/2 cup mayonnaise”, “1/2 cup sour cream”, “1 cup crumbled cotija cheese”, “1 teaspoon chili powder”, “1 teaspoon smoked paprika”, “1/2 teaspoon garlic powder”, “1/4 cup chopped fresh cilantro”, “1 tablespoon lime juice”, “Salt to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Add frozen corn to the crockpot.”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and salt.”}, {“@type”: “HowToStep”, “text”: “Pour the mixture over the corn and stir to combine.”}, {“@type”: “HowToStep”, “text”: “Cook on low for 3 hours, stirring halfway through.”}, {“@type”: “HowToStep”, “text”: “Stir in lime juice and half of the cotija cheese.”}, {“@type”: “HowToStep”, “text”: “Top with remaining cotija cheese and cilantro before serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “6 g”, “fatContent”: “14 g”, “carbohydrateContent”: “18 g”}}