Slow Cooker Mexican Corn on the Cob
You haven’t lived until you’ve tried this Slow Cooker Mexican Corn on the Cob - this stuff is AMAZING!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
- 6 ears of corn husked
- ½ c Cotija cheese shredded
- ¼ c chili powder
- ½ c cilantro chopped
- 1 c mayonnaise or unsalted butter, softened
- fresh limes
- salt to taste
- ⅓ c water
Place one ear of corn at a time in the middle of a foil sheet.
Spread the butter or mayonnaise on top of the corn.
Sprinkle the top with a 1/2 teaspoon-1 teaspoon of chili powder.
Then sprinkle with 1 Tablespoon of Cotija cheese.
Top with just a small sprinkling of cilantro.
Tightly wrap the ear in a sheet of foil.
Repeat with each ear of corn.
Put 1/3 cup of water in the bottom of a slow cooker.
Place each foil-wrapped ear of corn into the slow cooker.
Cover and cook on high for 2 hours.
Remove the ears with tongs.
Open and sprinkle more Cotija cheese, salt to taste, and squeeze a bit of lime juice on top.
Calories: 392kcal | Carbohydrates: 22g | Protein: 6g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 553mg | Potassium: 457mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3260IU | Vitamin C: 6.5mg | Calcium: 99mg | Iron: 2.3mg