Crockpot Mexican Corn
Crockpot Mexican corn is a creamy, cheesy side dish with the flavors of street corn: cotija, lime, chili powder and a little cream cheese. It cooks on its own while the oven stays free for the main course.
8
servings10
minutes3
hoursFrozen corn simmers with cream cheese, butter and spices until creamy. Cotija and lime finish it Mexican street corn style.
Ingredients
32 oz frozen sweet corn kernels, no need to thaw
8 oz cream cheese, cubed
4 tbsp unsalted butter, cubed
1/2 cup whole milk
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
3/4 tsp salt
1 small jalapeno, seeded and minced
1/2 cup crumbled cotija cheese
2 tbsp lime juice
1/4 cup chopped cilantro
Extra chili powder, for sprinkling
Directions
- Lightly grease the insert of a 4- to 6-quart slow cooker.
- Add the frozen corn to the cooker.
- Scatter the cream cheese and butter cubes over the corn.
- Sprinkle the chili powder, cumin, garlic powder, paprika, salt and jalapeno on top.
- Pour in the milk. Do not stir yet.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until the corn is hot and the cream cheese is soft.
- Stir well so the melted cream cheese coats every kernel.
- Stir in half the cotija and the lime juice.
- Let it sit uncovered on the WARM setting for 10 minutes so the sauce thickens slightly.
- Top with the rest of the cotija, the cilantro and a dusting of chili powder.
Notes
- Use fresh corn cut from 8 cobs if you have it, and cook 30 minutes less. Feta works if you cannot find cotija. Leave out the jalapeno for a mild version for kids. Leftovers keep 4 days and reheat well in the microwave. It is also good spooned into tacos or on top of a baked potato.
Why frozen corn works so well here
Frozen kernels are picked and frozen at peak sweetness, and they go straight into the cooker with no thawing. Over three to four hours on LOW the corn heats through, the cream cheese melts, and the chili and cumin soak in.
The slow cooker keeps the corn creamy and hot for an entire party. It frees up the stove, and a quick stir before serving is all it needs. It is also a smart way to feed a crowd at a cookout, because it needs no attention and stays at serving temperature for hours.
Ingredient notes
Frozen sweet corn: Buy plain kernels with nothing added. Fire-roasted frozen corn is a good upgrade if you can find it, since it brings a smoky char.
Cream cheese: Cube it so it melts evenly. Full-fat blends in best, and it gives the corn its silky, spoonable sauce.
Cotija: This crumbly, salty Mexican cheese goes on at the end. Feta is the nearest swap, though it is a little tangier.
Chili powder and cumin: These supply the street-corn flavor. Smoked paprika adds a hint of char, so do not skip it.
Lime juice: Stir it in right before serving. Its fresh bite makes the creamy corn taste lighter.
Butter: Unsalted butter melts into the corn and carries the chili flavor into every kernel. It also gives the sauce a gloss that looks as good as it tastes.
Tips and the most common mistake
Do not thaw the corn: Thawed corn releases extra water and thins the sauce. Pour it in frozen. It also saves you a step, since the dish goes from freezer to cooker in a minute.
Stir once or twice: Give the pot a stir at the two-hour mark so the cream cheese melts evenly instead of sitting in lumps.
Overcooking is the most common mistake: Past four hours on LOW the corn turns soft and the dairy can separate. Check at three hours and switch to WARM once it is hot. If the sauce looks too thick at serving time, stir in a splash of milk. If it looks thin, leave the lid off for 15 minutes.
Swaps, a related soup idea and what does not work
Fresh corn cut from eight cobs works, and you can shave 30 minutes off the cook time. Leave out the jalapeno for a mild batch. For dairy-free, use coconut cream and vegan butter, though the flavor is less tangy. If you like the idea of a soup, thin the corn with two cups of chicken broth and a cup of milk for a quick Mexican corn soup in the crockpot. Do not use canned creamed corn, which makes the dish too sweet and gluey. For a bit of smoke, stir in a spoonful of chipotle in adobo. For a lighter version, use Neufchatel cheese in place of the cream cheese.
What to serve with it
Serve it as a side with grilled chicken, tacos, or barbecue ribs. It also works as a dip with tortilla chips. Set out lime wedges and extra cotija so guests can top their own. It also goes well alongside grilled shrimp or a simple black bean bowl for a meatless dinner. It also goes well with grilled shrimp or a black bean bowl for a meatless dinner, and a pitcher of limeade on the side keeps the table cool.
Storing, freezing and reheating
Leftovers keep for four days in the refrigerator. Reheat in a saucepan over low heat with a splash of milk to loosen the sauce. Freezing is not recommended, since the cream cheese turns grainy once thawed.
Crockpot Mexican Corn at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 8 servings
- Ingredients: 14, led by frozen sweet corn kernels, cream cheese, unsalted butter, whole milk
Tips for Crockpot Mexican Corn
Use fresh corn cut from 8 cobs if you have it, and cook 30 minutes less. Feta works if you cannot find cotija. Leave out the jalapeno for a mild version for kids. Leftovers keep 4 days and reheat well in the microwave. It is also good spooned into tacos or on top of a baked potato.
Crockpot Mexican Corn FAQ
How long does Crockpot Mexican Corn take?
Crockpot Mexican Corn takes 3 hours of cooking after 10 minutes of prep.
How many people does Crockpot Mexican Corn serve?
This recipe makes 8 servings.
What do I need to make Crockpot Mexican Corn?
14 ingredients, led by frozen sweet corn kernels, cream cheese, unsalted butter, whole milk. Amounts are in the recipe card above.
