What is Mexican Street Corn or Elote?
If you haven’t had the chance to have slow cooker mexican street corn before it is a taste that is hard to describe!
The best way is to picture yourself taking a stroll through the busy streets of Mexico City and you will smell the sizzling corn on the cob being sold in carts all along the road. Can you smell it through the screen?
This is how this special corn got its name, Mexican Street Corn. Mexican Street Corn is served with butter, salt, chili powder, mayonnaise, lime juice and cotija cheese. These flavors are perfect together!
Mexican Street Corn goes by another name as well, Elote. In Central American and Mexico corn, on or off the cob is called, Elote. This name is derived from the Nahuatl elotitutl, meaning tender cob. After tasting this amazing corn you will immediately be hooked and may not be able to go back to eating it with just butter and salt again.
Ok now you know everything these is to know about Mexican Street Corn but how do you to make it?
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How to Make Slow Cooker Mexican Street Corn at Home
Once I had tried this delicious corn at a restaurant called the Elote Cafe in Sedona I had to make it once I returned home. Nothing can compare to having the ambience of the streets of Mexico City or at Elote Cafe.
However, I wanted to share this recipe out at our next party and try to share the delicious and unique flavors. I know it sounds crazy putting mayonnaise with corn but this tangy and sweet mix is what makes this corn so tasty.
I always try to make things simple for parties so I can enjoy my friends’ company. Also, I find that sometimes people don’t really enjoy eating an entire corn on the cob at a party so I thought making it in the slow cooker would work best so everyone could eat it as a dip or with their dinner.
There was none left by the time we had dinner but everyone loved the unique flavors and taste. Now you can have this little taste of Mexico City street food at home too. Try out this amazing recipe for a party or just as a side to go with tacos!
What is Cotija Cheese?
One of the key parts of Mexican Street Corn is Cotija Cheese but if you have never had cotijta cheese it might be a little confusing to know the taste. Cotija is a Mexican cow’s milk is a white, dry and crumbly cheese.
It is named after the town it comes from, Cotija, Michoacán. The closest cheese to compare it to is feta as far as consistency. The taste is very different though. It has a taste that is sharp, salty and milky. I highly recommend giving this cheese a try!
Cheese Substitute– If you have had cotija cheese before and you don’t enjoy it then you can swap for parmesan cheese.
Need A New Crock Pot?
My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!
Slow Cooker Mexican Street Corn
- 1 bag frozen whole kernel sweet corn or 4 ears of boiled corn shucked
- 1/2 cup poblano pepper chopped and seeded
- 2 cups shredded pepper jack cheese
- 8 ounces cream cheese cubed
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup sour cream
- 1 teaspoon lime juice
- Cotija cheese or parmesan crumbled for topping
- Cilantro for garnish
- Cook corn as directed on bag.
- Place all ingredients except sour cream and lime juice in slow cooker.
- Cover, cook on low for 1 to 1 1/2 hours.
- Uncover, stir in sour cream and lime until well blended.
- Cover, cook on high for 10 minutes.
- Top with cotija cheese, cilantro and sprinkle with chili powder. Serve with tortilla chips.