This easy slow cooker Mexican street corn with frozen corn is so simple to prepare. Make this Crock Pot elote casserole to serve alongside your favorite tacos, quesadillas, or tamales! Make this easy elote with frozen corn or with fresh corn!
Do you like elote, or Mexican street corn? I sure do! In fact, I buy it any chance I get at Hispanic restaurants or at outdoor markets.
What is Elote?
Traditionally, elote is hot, grilled corn served with mayonnaise, elote seasonings including chili powder, lime, and Cotija cheese. Also known as Mexican street corn, elote is often sold by street vendors in Mexico and in Mexican-American communities as a corn on the cob on a stick – topped with the mayo, seasonings, cheese and drizzled with lime. You can also commonly find elote in a cup for easier eating.
Ingredients for Crock Pot Elote Casserole
- 24 oz frozen corn – 2 packages of the 12 ounce bags OR use 24 ounces of fresh corn (which may need to cook for another half hour in the slow cooker)
- ½ stick salted butter – We have used unsalted butter which has worked just fine also.
- 4 oz cream cheese
- ½ cup heavy cream
- ½ cup mayo
- 1 tbsp sugar
- Salt to Taste
- Cotija cheese and cilantro for garnish
- Lime
- Chili powder
- Paprika
As mentioned above, you can use frozen corn or fresh corn. If you choose to use fresh corn, you will need to add another 1/2 hour of cooking time or so.
Variations
- Add cilantro into the corn as it cooks.
- Add a bit of red onion
- Add 1/4 chopped bell peppers.
- Add chopped habanero pepper or jalapeño.
Crock Pot Elote Casserole
Equipment
- 1 pot
- 1 slow cooker
Ingredients
- 24 oz Whole kernel corn frozen or fresh
- 4 tbsp Butter salted or unsalted (1/2 cup)
- 4 oz Cream cheese
- ½ cup Mayonnaise
- ½ cup Heavy cream
- 1 tbsp Granulated sugar
- 1 tsp Salt
- 1 tbsp Lime juice
- ⅛ cup Cotija cheese
- ⅛ cup Cilantro
Instructions
- In a large pot warm corn, butter, mayo, cream cheese, heavy cream, salt, and sugar on medium heat, stirring until well incorporated.
- Transfer corn mixture to a crock pot and set on low for 3 hours.
- Once corn has been slow cooked for a few hours it is ready to serve. (Fresh corn will take closer to 3 hours while frozen corn might be ready closer to the 2 hour mark.)
- Serve with Cotija cheese and cilantro.
- If you want it spicy or tangy add lime juice or chili powder.
- Store leftovers in a container in the refrigerator for 3-5 days.
Nutrition
More Side Dishes to Try if You Like Our Crock Pot Elote Casserole
Spicy Corn on the Cob Grilled in Foil
Elevated Jiffy Cornbread Muffins
Pan Fried Brussels Sprouts with Spicy Sauce
Savannah Webb
When do we add the mayonnaise?!
Andrew
Your cooking time says minutes, I think you meant hours. I’ll be making your recipe for a Christmas potluck, thanks!
Amy
Hi Andrew! Yes, the cooking time is definitely 3 hours – not 3 minutes. Haha! Thank you for pointing out that error. I have corrected the recipe card. Merry Christmas!