Mexican street corn casserole is so tasty and so easy. A convenient way of making Elote corn casserole or slow cooker corn casserole, this Mexican corn with cream cheese is perfect all by itself, or as a side to any main dish.
If you love corn everything as much as we do, then this Mexican corn casserole will exceed your expectations. Follow this crockpot corn casserole recipe, and you’ll end up with a rich, cheesy dish that’s bursting with flavor.
Made in the slow cooker, it’s our version of elote corn casserole, and we think it’s pretty darn special! This Mexican corn casserole recipe is amazingly simple to follow.
Mix the ingredients, toss the mixture in the slow cooker and forget about it for two hours. Yes, while this slow cooker corn casserole is cooking you have two glorious hours you get to spend on other important things you’ve got going on in your life.
When I was a child, corn was almost always on the table, especially at Grandma’s house. My grandmother would top it with butter and my sister and I would watch it slowly melt. We’d look at Grandma waiting for her permission to dive in.
Growing up I didn’t experience elote corn, so I didn’t know what I was missing.
It wasn’t until I was an adult did I discover corn’s potential. By adding cream cheese, mayo, herbs and spices, I was able to turn ordinary corn into the most fabulous elote corn casserole!
From the very first time I cooked it, my husband and son were huge fans and we’ve never looked back. Perfectly spiced, it has the most amazing creamy texture!
Mexican Street Corn Casserole
After a long day, and once the slow cooker does it’s magic, we would sit down and help ourselves to a giant scoop of Mexican corn crock pot magic. Limiting ourselves to one scoop was, and is, always a bit of a challenge.
We have a tendency to obsess over certain foods and this is one of them!
Not only does slow cooker corn casserole make an ideal side, it’s perfectly legit to eat this street corn casserole as a meal on its own. But really, it’s meant to complement Mexican dishes or any type of meal that goes with corn. For example, pair this corn casserole with Slow Cooker Pulled Beef Tacos and you’ve got one complete, gorgeous meal!
Elote corn casserole is not your average casserole. This Crockpot corn casserole is downright amazing, and will have your guests howling for more.
Try this simple Mexican corn casserole recipe, and you may never look at corn quite the same way again.
This is what my taste-tester friend and lovable neighbor, Renate, discovered. She’d always been fond of corn, but had never tasted anything like this slow cooker corn casserole before.
From the first bite she was convinced she’d been eating corn the wrong way her entire life. Renate snatched up the recipe and said she had plenty of catching up to do!
What is Elote Corn?
If you’ve never heard of elote corn before, not to worry. Quite often it’s referred to as “Mexican corn” or something along those lines.
The literal translation of “elote” is corn. It evolved from the Nahuatle or Mexicano word “elotitutl,” which means “tender cob.” No one knows the exact origin of elote (also called Mexican street corn remember), but we do know corn has been a staple crop of Latin America for as long as there have been people in that area.
Indigenous peoples of Central and South America cultivated corn, and used it in all manner of dishes. Over time, the ways of the people in that region evolved, and so did their use of corn.
One evolution of corn’s use is elote. Although we’re not exactly sure who the inventory was, it became fondly known as Mexican street corn. A creamy, savory corn treat that gained popularity on the streets of Mexico City. Hence its name.
Over the years, as travelers made their way north to the United States, the recipe also journeyed north. Elote corn first took hold in the southwestern area of America but quickly spread across the nation.
These days, you can find Mexican street corn in a variety of places in both the United States, Canada, and beyond.
What Makes Mexican Street Corn Casserole Unique?
There are so many things that make this slow cooker corn casserole unique, I don’t know where to start. What I love the most is you bake this dish in the Crockpot.
Typically, an elote corn recipe calls for corn on the cob topped with spices and cotija cheese, among other ingredients. If you’ve experienced Mexican street corn, then you know just how delicious, drippy, and messy it can be!
What makes this Mexican street corn casserole so special is that it captures all those wonderful flavors, but in a bowl! Eating elote slow cooker casserole by the spoonful means less mess and the need for a full roll of paper towels. All the goodness of a traditional elote in one dish. Mmm.
Think of it like creamed corn on steroids. Better yet, think of Crockpot Mexican street corn as a creamy corn surprise that’s big on taste!
Ingredients Needed To Make Slow Cooker Elote Casserole
All you need to get started are the following supplies and ingredients.
- Slow cooker
- Small bowl
- Measuring cups
- Tablespoons and teaspoons
- Cutting board and knife
Mexican Corn Ingredients
- Red onion
- Cream cheese
- Sea salt
- Chili powder
- Fresh chopped cilantro
- Cotija cheese
- Cooking spray
As if cooking this casserole in the slow cooker wasn’t easy enough, using bagged, steamable corn makes it even simpler.
This elote corn casserole recipe is easy peasy to follow. You’re going to want to add this Crockpot Mexican street corn to your favorite foods list.
What is Cotija Cheese?
Cotija cheese is a Mexican cheese very much like it’s hard, salty counterpart parmesan. Grate it over slow cooker corn and it’s a Mexican dish at its finest.
How to Make Mexican Street Corn Casserole in the Crock Pot
This is an elote corn recipe that can’t get much simpler. Delicious ingredients gives this warm, cheesy Mexican street corn crock pot casserole a truly unique flavor. It’s crazy simple, and crazy good.
- Grease Crockpot well—spray the inside of the slow cooker with non-stick spray. Alternatively, use slow cooker liners instead. These are great because you use the liners once and then toss when done. Talk about an easy clean up. I’m all for that!
- Add in the ingredients—this recipe is as simple as throwing the ingredients into your slow cooker and letting it do all the work. Using frozen corn makes it even easier.
- Create the creamy mixture—this will only take a few minutes of your time. Mix the ingredients together, and the Crockpot will do the rest.
- Cook and simmer—set your slow cooker on low for two hours. Low and slow is the way to go!
- Remove and add toppings—adding these final ingredients and fun toppings really enhances the flavor of this Mexican street corn casserole.
This recipe is absolutely delicious as is, but there’s some wiggle room for variations. Feel free to toy with this recipe by adding a few of your favorite ingredients or by using what you have on hand.
- Fresh or leftover corn—feel free to make this dish with leftover corn. If using fresh corn, be aware that the cooking time will have to be adjusted.
- Change the cheese—changing the cream cheese in this recipe won’t work. What you can change, however, is the type of shredded cheese. Although this recipe calls for cotija cheese, there are some other great choices like cheddar, Parmesan, Mexican blend, or taco blends.
- Leave out the cilantro—personally, I love cilantro, but I know it tastes like soap to some people. As with almost any recipe that calls for cilantro, leave it out if you don’t like the taste!
This isn’t a variation on this elote corn casserole recipe, but rather a variation on how you use it. As a foodie, I like to experiment and there’s nothing more gratifying than sharing my creations with you. Mexican corn casserole is an AMAZING taco, fajita, and nacho topping!
Wait, what? If that idea doesn’t sit well with you, give it time to sink in. The creamy corn deliciousness works really well on tacos and other such dishes. It melds perfectly with the other flavors and is simply fantastic!
Serving Street Corn Casserole
You can serve this street corn casserole as a standalone meal or as a side for other Mexican dishes.
Pair it with tacos, enchiladas, fajitas, and the like.
Scoop a spoonful on the side and get ready to have a little food fun.
Or serve all by itself topped with a dollop of sour cream, and you have one very satisfying meal!
Storing Mexican Street Corn Casserole
Mexican corn casserole will last up to seven days in an airtight container in the refrigerator.
To freeze it, let the casserole chill completely in the refrigerator, then place it in an airtight, freezer-safe container. It will last up to three months in the freezer.
Since you’re making this elote corn casserole in a slow cooker, reheating it in the crock pot is a great idea.
My Crockpot has a reheat function that easily let’s me reheat dishes. If you have one like this, you might have to bump it up to the low setting to get started.
The microwave is another way of heating this dish also.
Can You Use Fresh Corn for This Mexican Corn Casserole Recipe?
Yes you can absolutely use fresh corn but remember to alter the cooking time. This means you’ll need to cook the corn a bit longer and that’s okay if fresh is what you’re going for.
Personally, I like to use frozen corn because it makes it easier, and easy is usually what I go for. Some of the best recipes are the easiest recipes, and isn’t that what we want? Especially, in this day and age, I’ll take all the easy I can get!
It’s worth repeating that leftover corn from the night before is more than perfectly fine. In fact, it’s great! Some of the best recipes are made with leftovers and this dish is one of them. It’s a way of creating a new and exciting dish.
Fun Topping Suggestions for This Simple Slow Cooker Corn Recipe
Toppings can transform this dish in a heart beat. Corn can take on a lot of flavors. That’s the beauty of it.
By crowning each bowl with one or more of these toppings, you can take elote corn to a whole new level.
- Fresh cilantro
- Parmesan cheese
- Mozzarella. shredded
- Cheddar. shredded
- Mexican blend, shredded
- Greek Yogurt
- Hot sauce
- Sour cream
- Lime juice
- Cooked crumbled bacon
- Hot sauce
These are a few suggestions but really you can add pretty much anything. You’re only limited by your taste and preference. Each topping will give you a unique dish every single time you make it!
Alter this corn recipe and have some fun making it into one of the best corn casseroles ever!
Let the judge and jury decide. In my case, that means my husband, son, family, and friends. They’ll tell you in a hurry whether this dish is worth making again. And I’m told every time to make it again and soon!
Ideal for a fun weeknight meal or to show off your cooking skills by serving this delicious corn dish at a party. Either way, you can’t go wrong. Put this casserole in front of anyone, and they’re bound to be impressed!
Try This Mexican Street Corn Casserole for Yourself
Taco Tuesday never looked so good! Especially when you add this amazing Mexican street corn casserole to the table.
Just watch it disappear!
Serve it with classic Mexican toppings like salsa, sour cream, and the like. No matter the toppings, most people are going to fall in love with this dish.
This Mexican street corn casserole is a welcome sight at any event. Think about family get-togethers or potlucks. Give this recipe a try, and you’ll be amazed at how quickly this dish gets eaten! You just might find yourself making more for the next go around.
A Mexican party in your mouth and in those who give it a try. It’s that good!
More Delicious Corn Recipes
If you were impressed by this simple corn recipe, then I encourage you to sample some of these other corn options. You won’t be sorry.
- Cheesy Mexican Corn Casserole
- How to Make Corn Muffins with Bacon, Cheese and Onion
- Easy Scalloped Corn Casserole Recipe
- Homemade Easy Cream Cheese Hot Mexican Corn Dip Recipe
- Easy Cheesy Sweet Corn Casserole
Have your say by leaving me a comment. I love hearing from you!
Until next time, stay safe and be well.
Slow Cooker Mexican Street Corn Casserole
- Slow Cooker
- 2 bags (12 oz) frozen corn
- 1 red onion, diced
- 2 Jalapenos, diced and seeded
- ½ cup salsa
- 8 oz cream cheese, softened
- ½ cup mayo
- 2 tsp sea salt
- 2 tsp chili powder
- 1 tbsp fresh cilantro, chopped + more for garnish
- 2 tsp cumin
- 2 tsp paprika
- 1 ½ cups Cotija cheese or more if desired
- 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.
- 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.