Lazy Slow Cooker Mexican Corn On The Cob Food

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

SLOW COOKER MEXICAN STREET CORN CASSEROLE

Steps:

• Spray slow cooker with non-stick cooking spray
• Pull out and measure all the ingredients.
• In a small bowl, combine softened cream cheese and mayo.
• Add salt, chili powder, cilantro, cumin and paprika.
• Stir to combine.
• Add 1 cup of Cotija cheese.
• Stir until blended. Set aside until needed.
• Add corn to the slow cooker.
• Diced red onion.
• Jalapeno.
• Salsa.
• Add cream cheese mixture to the slow cooker.
• Stir until incorporated.
• Cover and cook on low for 2 hours.
• Top with remaining Cotija cheese.
• Add a pinch of paprika and fresh cilantro.
• Serve hot with your favorite toppings!
• Enjoy every bite.

SLOW-COOKED CORN ON THE COB

Steps:

• In a 5- or 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on high 2-3 hours or until tender. Serve with cilantro and green onions.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

LAZY SLOW COOKER MEXICAN CORN ON THE COB

Steps:

• wrap each ear of corn in its own piece of foil
• place wrapped ears of corn in slow cooker and cook on high for 2-3 hours (until kernels are plump and a give a bit when poked)
• While corn is cooking, mix remaining ingredients together in a small bowl
• When corn is finished cooking, carefully remove foil and use a spatula to slather mixture fully over all kernels.
• sprinkle cotija (or grated parm or crumbled feta) over slathered ears.
• optional, sprinkle paprika and fresh, chopped cilantro over slathered ears.
• Enjoy!

MEXICAN CORN ON THE COB

Steps:

• Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
• Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.