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Slow Cooker Mexican Street Corn Casserole Recipe

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3.8 from 36 reviews

  • Author: Patricia
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings

Description

This Slow Cooker Mexican Street Corn Casserole is a delicious and easy-to-make dish inspired by traditional Elote. Featuring a creamy blend of corn, cream cheese, spices, and Cotija cheese, this casserole makes a perfect side or a main course that bursts with vibrant Mexican flavors. Prepared effortlessly in a slow cooker, it offers a comforting and crowd-pleasing option for any meal.

Ingredients

Main Ingredients

  • 2 bags (12 oz each) frozen corn
  • 1 red onion, diced
  • 2 jalapeños, diced and seeded
  • ½ cup salsa

Creamy Mixture

  • 8 oz cream cheese, softened
  • ½ cup mayonnaise
  • 2 teaspoons sea salt
  • 2 teaspoons chili powder
  • 1 tablespoon fresh cilantro, chopped (+ more for garnish)
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 ½ cups Cotija cheese (divided)

Instructions

  1. Prepare Ingredients: Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking. Measure and have all the ingredients ready to use.
  2. Mix Creamy Base: In a small bowl, combine softened cream cheese and mayonnaise. Add sea salt, chili powder, chopped fresh cilantro, cumin, and paprika. Stir in 1 cup of Cotija cheese until well blended. Set this mixture aside.
  3. Combine in Slow Cooker: Add the frozen corn, diced red onion, diced and seeded jalapeños, and salsa into the slow cooker. Pour in the cream cheese mixture and stir until all ingredients are thoroughly incorporated.
  4. Cook: Cover the slow cooker and cook on low heat for 2 hours, allowing the flavors to meld and the casserole to become creamy and tender.
  5. Finish and Serve: After cooking, top the casserole with the remaining ½ cup of Cotija cheese. Sprinkle a pinch of paprika and some fresh cilantro for garnish. Serve hot with your favorite toppings and enjoy every bite!

Notes

  • For extra heat, leave some jalapeño seeds in or add more jalapeños.
  • You can substitute Cotija cheese with feta or queso fresco if unavailable.
  • Make sure the cream cheese is softened for easy mixing.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • Try adding a squeeze of fresh lime juice before serving for added zest.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://patriciarecipes.com/slow-cooker-mexican-street-corn-casserole-recipe/