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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
Course: Side Dish
Cuisine: Mexican
Keyword: Slow Cooker Mexican Corn on the Cob
Servings: 6
Calories: 392kcal
Author: Larissa


  • 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
  • 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