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Mexican street corn crockpot recipe served in a black oval slow cooker and garnished with slices of jalapeno on top.

Crockpot Mexican Street Corn

A cheesy, zesty slow cooker side dish with sweet corn, melty cheese, lime, cilantro, and just enough creamy goodness to bring it all together. Perfect for BBQs, taco night, potlucks, or summer dinners when you need an easy crowd-pleaser.
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Author Kori
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Course Slow Cooker Side Dishes
Cuisine American
Servings 8
Calories 294 kcal

Ingredients
  

  • 32 ounces frozen sweet corn
  • 4 tablespoons butter, divided
  • 2 cloves garlic minced
  • ½ to 1 jalapeño (seeds removed; finely diced)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt (adjust to taste)
  • ¼ teaspoon black pepper (adjust to taste)
  • ⅓ cup sour cream
  • 2 ounces cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • ½ cup crumbled cotija cheese
  • Optional toppings: extra cilantro, sliced jalapeños, lime wedges, extra cotija, hot sauce drizzle

Instructions
 

  • Add the frozen corn to the crockpot. Add 2 tablespoons of the butter, garlic, jalapeño, chili powder, smoked paprika, salt, and pepper. Stir everything together.
    Adding corn, jalapeno, butter and spices to a white and teal slow cooker for Mexican street corn crockpot recipe.
  • Cover and cook on LOW for 2½ to 3 hours until the corn is crisp tender, stirring once or twice during cooking to blend everything together.
    Placing the lid on the white and teal slow cooker to cook the Mexican street corn crockpot recipe and then mixing all the ingredients together.
  • Stir in the remaining 2 tablespoons of butter, cream cheese, sour cream, pepper jack, cheddar, lime juice, cilantro, and cotija cheese. Cover for another 10 to 15 minutes until the cheese is melted.
    Adding the remaining ingredients for Mexican street corn crockpot recipe and then mixing everything together until well combined and the cheese and melty.
  • Taste and adjust seasoning if needed. Top with extra cotija, cilantro, and lime wedges before serving.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed.
TIPS: Don’t overcook the corn or it can lose its sweet, crisp-tender bite. If the mixture seems watery, cook uncovered for 10 to 15 minutes before serving. For the best flavor, add the lime juice and cilantro at the end so they stay bright and fresh.
VARIATIONS: Use monterey jack instead of pepper jack for a milder version, or add a pinch of cayenne for more heat. Swap cotija with queso fresco or feta if needed. Add cooked crumbled bacon, diced green chiles, or a little extra jalapeño for a bolder cookout-style side dish.
SERVING SUGGESTIONS: Serve this crockpot street corn with grilled chicken, burgers, ribs, pulled pork, tacos, or BBQ sandwiches. Top with extra cotija, fresh cilantro, and lime wedges right before serving. Leftovers are great tucked into tacos, spooned over nachos, or served alongside eggs the next morning.

Nutrition

Calories: 294kcalCarbohydrates: 27gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 46mgSodium: 412mgPotassium: 317mgFiber: 3gSugar: 6gVitamin A: 942IUVitamin C: 9mgCalcium: 236mgIron: 1mg
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