Slow Cooker Mexican Street Corn Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
12 servings
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Calories
183 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Mexican Street Corn Casserole
Description
The Slow Cooker Mexican Street Corn Casserole starts with frozen corn cooked alongside red onions and jalapeños for mild heat and bite. The creamy base made from softened cream cheese and mayonnaise is seasoned with salt, chili powder, cumin, paprika, and fresh cilantro, providing a smoky, spicy, and herby profile reflective of classic Mexican street corn flavors. Salsa adds moisture and tang.
Slow cooking melds these ingredients into a cohesive casserole with a luscious texture. Cotija cheese mixed in and sprinkled on top offers a crumbly, salty contrast that complements the richness. The final dish is served hot, garnished with extra cilantro and a dusting of paprika, providing both color and enhanced spice.
This casserole is a hands-off side dish ideal for gatherings or casual meals, pairing well with grilled meats or tacos. The slow cooker method simplifies preparation and infuses the dish with deep flavors through gentle cooking.
For varied spice levels, adjust jalapeño quantity. The casserole can be customized by adding more cotija cheese for creaminess. Using frozen corn makes this an accessible dish year-round.
Ingredients
- 2 bags (12 oz each) corn frozen
- 1 red onion diced
- 2 jalapeño diced and seeded
- ½ cup salsa
- 8 oz cream cheese softened
- ½ cup mayonnaise
- 2 teaspoon salt sea salt
- 2 teaspoon chili powder
- 1 tablespoon cilantro + more for garnish, fresh, chopped
- 2 teaspoon cumin
- 2 teaspoon paprika
- 1 ½ cups cotija cheese or more if desired
Instructions
- 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.
Notes
- Adjust jalapeño amount to control the heat of the casserole.
- Additional cotija cheese can be added for extra creaminess and flavor.
- Frozen corn allows for year-round preparation with consistent results.
- This dish pairs well with grilled meats or as a flavorful side for Mexican-inspired meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 799mg | 33% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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