Description
This Slow Cooker Street Corn combines sweet corn, creamy cheese, lime juice, and Mexican-inspired seasonings for an easy esquites recipe that’s perfect for parties, potlucks, taco nights, and family dinners.
Ingredients
Scale
- 32 ounces frozen corn (about 8 cups)
- 8 ounces cream cheese, cubed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese, crumbled
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Extra cotija cheese
- Fresh cilantro, chopped
- Lime wedges
- Additional chili powder
Instructions
- Add the frozen corn to the slow cooker.
- Place the cream cheese, mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper on top.
- Stir gently to combine.
- Cover and cook on LOW for 3 to 4 hours or HIGH for 1½ to 2 hours.
- Stir occasionally until the cream cheese has completely melted.
- Add the cotija cheese and mix well.
- Taste and adjust seasoning if needed.
- Garnish with additional cotija cheese, cilantro, and chili powder before serving.
- Serve warm directly from the slow cooker.
Notes
- Frozen corn works best and requires no thawing.
- Feta cheese can replace cotija if necessary.
- Add jalapeños for extra heat.
- Stir before serving to maintain a creamy consistency.
- Leftovers can be refrigerated for up to 4 days.
Nutrition
- Serving Size: 10 servings
- Calories: 420 per serving