Slow cooker Mexican corn on the cob is a delicious treat! Sweet corn slow cooked to perfection then slathered with a creamy, tangy, next level sauce. The perfect side dish!
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This version of traditional Mexican street corn will grab your attention from the very first bite! It is a copycat of the elote (corn) sold by Mexican street vendors. Using your crockpot is a super easy way to add this dish to any family dinner or fun occasion.
📝Shopping list
To make this delicious corn on the cob recipe, you will need:
- 4- 6 corn ears - husks and silk removed
- ½ cup water
- ¼ cup mayo - I use light, but any kind will work
- ¼ cup sour cream - I use reduced fat, but that is optional
- ½ cotija or grated parmesan cheese - Cotija is the most authentic option, but parmesan cheese is much more readily available where I live.
- 1 tablespoon lime juice - fresh lime juice is always best, when possible.
- ½ teaspoon chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garlic powder
exact quantities can be found in the recipe card below
🌽Preparation method
To make crock pot corn, start by removing the husk. Try to remove as much of the silk as you can from each ear of corn as well. (Silk are those long shiny "hairs" that are under the corn husk).
Next, pour water into bottom of your slow cooker. Place corn inside of the crock pot and cook on high for 2-3 hours. My corn is generally finished in about 2 hours of cooking time.
While corn is cooking, mix mayo, sour cream, lime juice, chili powder, cumin powder and garlic powder together in a bowl. Set aside in the refrigerator.
When corn is cooked, it will be very hot. Tongs would be the best way to remove them from your crockpot. Carefully hold each piece of corn and use a spatula to spread your refrigerated topping mixture fully over kernels.
Finally, sprinkle each corn cob with the grated/crumbled cotija or parmesan cheese and dig in!
🍽Serving suggestions
Fresh herbs, such as chopped cilantro are great sprinkled on top of your corn. Additional spices such as fresh ground black pepper, paprika or chili powder also make amazing toppings and add delicious flavor. Lime wedges are great served along side your corn for those who want to add some fresh squeezed tang.
Slow cooker corn is perfect served along side any BBQ. It is also great with slow cooker Mexican food dishes such as chicken tacos, fajitas or shredded beef chili.
Storing leftovers
Leftover crockpot corn can be wrapped in individual sheets of aluminum foil. It will store well in the refrigerator for several days.
You can easily reheat individual ears of corn in the oven microwave or oven. But, a cold ear of corn on a hot day is one of my favorite treats. Corn that does not have dressing on it will store and reheat best.
😉Hints & hacks
- The best corn is always corn that is in season. I love buying it from a local farmer's market when possible. However, this recipe can take any ear of corn to the next level - any time of year!
- Slow cooker liners are an optional but helpful hack whenever using a crockpot. They allow you to cook with little to no cleanup. I like to buy mine in bulk for a better per-piece price.
- In the market for a new slow cooker? Here is my current favorite.
- Corn will be very hot when it is cooked. Tongs are the perfect way to safely remove it from your slow cooker.
- This is a messy meal! Corn holders can help to tame the mess a bit.
- Although this recipe call for cotija cheese, I generally use parmesan as it is easier to find where I live.
More great side dishes
❓FAQ's
They can be. However, when cooked in a slow cooker, this is not a necessary step.
Finished corn will have plump and full kernels that pierce easily when poked with a sharp knife tip.
📖 Recipe
Lazy Slow Cooker Mexican Corn On The Cob
Equipment
- 6 quart or larger slow cooker
- mixing bowl and spoon
- spatula
- slow cooker liner (optional)
Ingredients
- 6 ears fresh corn on the cob
- ½ cup water
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese grated parmesan cheese or feta cheese work too.
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garlic powder
- paprika (optional)
- fresh cilantro (optional)
Instructions
- wrap each ear of corn in its own piece of foil
- place wrapped ears of corn in slow cooker and cook on high for 2-3 hours (until kernels are plump and a give a bit when poked)
- While corn is cooking, mix remaining ingredients together in a small bowl
- When corn is finished cooking, carefully remove foil and use a spatula to slather mixture fully over all kernels.
- sprinkle cotija (or grated parm or crumbled feta) over slathered ears.
- optional, sprinkle paprika and fresh, chopped cilantro over slathered ears.
- Enjoy!
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Have you tried this recipe? I would love to hear your thoughts in the comment section below! 
Eld says
Highly recommended. Delicious.