This Slow Cooker Mexican Street Corn is deliciously simple, cooked in the slow cooker, and seasoned with spices and lime juice! You will never go back to your old way of cooking corn.
Slow COoker Mexican Street Corn
©Eazy Peazy Mealz by EazyPeazyMealz.com
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School will be out soon. I’m so happy! While I really love the structure of the school year, I am looking forward to being able to maybe (fingers crossed) sleep in occasionally, and not be quite so busy. I realize life will never slow down. But having some time when I am not running kids to school would be nice. And summer also means two other things: Corn and Watermelon!
Corn is my favorite! You guys, this is a ridiculously easy to make corn recipe, but since many of you like to see rather than be told how to do something, I figured it was time for another video. Aren’t you so excited? If you aren’t already following me on YouTube you should be. I only have 90 followers, so chances are you aren’t haha, help a girl out!
One of the things I love most about this recipe is that while I love the lime and spices, you can adjust it to your preferences. You can use butter, salt and pepper, for a traditional flavor. You can use coconut milk and curry. Feta cheese and balsamic. Butter and fresh herbs. Garlic and butter. Pesto. Parmesan and Rosemary. I mean the possibilities are totally endless. What do you love? Try that. Or, try them all at the same time. You might like traditional salt and pepper, and your kids might want cheddar cheese sauce. Do both.
Look how easy this method of cooking corn is? Seal that corn up in a nice foil packet for a little steam bath, and forget about it until it is time to eat. No need to heat your house with a boiling pot of water. No need to try and grill your corn without burning it. Basically, it is an awesome method whether you are using frozen corn (like I did), or fresh from the garden.
We love corn on the cob at our house. Love it. I can’t get enough of it. All summer I find myself stopping at those road side stands buying it by the dozen. But when I can’t get it fresh, I buy the frozen sweet corn. It is never as good, so I have been trying to find the right way to cook it to make it just as yummy, and this is it!
Just brush on some olive oil or butter, season as you like, I squeezed on lime, then sprinkled on spices, seal it in foil, and cook in your slow cooker.
Did I mention you can make this corn in advance? I love this for a BBQ or summer garden party because I can do all the prep work in advance instead of the day of when all is chaos. Then a couple hours before the party, dinner, event, or whatever, I pop it in the slow cooker and turn it on high.
Slow Cooker Mexican Street CornPrint Pin Rate
- 6 ears of corn
- Olive oil
- Salt and pepper
- 2 limes
- 1 Tbs chili powder
- 1 tsp cumin
- a pinch of garlic salt
- Fresh cilantro
- Tear/cut pieces of foil big enough to wrap individual ears of corn.
- Put an ear of corn in middle of foil.
- Brush the corn ears with olive oil
- Cut limes in half, and squeeze juice over corn cobs
- Mix seasonings together and season by sprinkling over the corn
- Wrap corn tightly in foil.
- Place in dry slow cooker, seam side up and cover.
- Cook for 2-3 hours
If slow cooker is fuller (I used a 6 quart slow cooker) add cooking time.
*Adjust cooking times according to your slow cookers heat settings. Slow cookers vary in size and heat settings, and may need to be adjusted accordingly.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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