Mexican street corn casserole is so tasty and so easy. A convenient way of making elote corn casserole, it’s perfect all by itself, or as a side to any main dish.
If you love everything corn as much as we do, then this Mexican street corn casserole will exceed your expectations. Follow this street 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! An elote corn casserole recipe that’s amazingly simple to follow. Mix in the ingredients, toss the mixture in the slow cooker and forget about it for 2 hours. Two glorious hours you get to spend on other important things you’ve got going on in your life.
Growing up, corn was almost always on the table; especially at Grandma’s house. She’d top it with butter, and my sister and I would watch it slowly melt. We’d look at grandma waiting for permission to dive in.
I never experienced elote corn, so I didn’t know what I was missing.
Not until I was all grown up did I discover corn’s potential. With cream cheese, mayo, herbs and spices, I was able to turn ordinary corn into the most fabulous elote corn casserole!
From the very start, my husband and son were huge fans, and we’ve never looked back. Perfectly spiced, it has the most amazing creamy texture!
One the slow cooker does it’s magic, after a long day, we sit down and help ourselves to a giant scoop. 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 it make an ideal side, it’s perfectly legit to eat this street corn casserole as a meal on its own. But it’s really meant to complement Mexican dishes or any type of meal that goes with corn. Pair this corn casserole with Slow Cooker Pulled Beef Tacos and you’ve got one complete, gorgeous meal!
Not your average corn casserole, this elote corn dish is downright amazing, and will have you howling for more.
Try this simple corn recipe, and you may never look at corn quite the same way again.
That’s 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 known as Mexican street corn), 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 was elote. Although we’re not exactly sure who invented it, in Mexico, it became fondly known as Mexican street corn. A creamy, savory corn treat that we know today gained popularity on the streets of Mexico City. Hence, its name.
Over the years, as travelers made their way north to the United States, they brought the recipe with them. First taking hold in the southwestern area of the country, its popularity 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?
So many things, I don’t know where to start. What I love the most is that this Mexican street corn casserole is made in the slow cooker.
Typically, an elote corn recipe calls for corn on the cob topped with spices, 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 it 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 it 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 recipe is so easy, peasy to follow, you’re going to want to add this elote corn casserole to your favorite foods list.
What is Cotija Cheese?
It’s 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
An elote corn recipe that can’t get much simpler. Warm and cheesy, mixed with delicious ingredients, gives this Mexican street corn crock pot casserole a truly unique flavor. It’s crazy simple, and crazy good.
Make certain to spray the crockpot well
Spray the inside of the crock pot with non-stick spray. Or use slow cooker liners instead. Use these liners once, and toss when you’re done. Talk about an easy way of cleaning up. I’m all for that!
Add in the ingredients
This recipe is as simple as dumping the ingredients in the crock pot and letting it do all the work. And using frozen corn makes it even easier.
Create the creamy mixture
Creating this creamy mixture only takes a few minutes of your time. Mix the ingredients together, and let the crock pot do it’s stuff.
Let it cook and simmer
Cook on low for 2 hours. Low and slow is the way to go!
Remove and top with ingredients
Adding those fun toppings really enhances the flavor.
This recipe is absolutely delicious as is, but there’s some wiggle room. 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!
Get Creative with How You Use It
This isn’t a variation on the 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. Elote corn casserole is an AH-mazing taco, fajita, and nacho topping!
What? If that idea doesn’t sit well with you, give it time to sink in. That 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
Serve this street corn casserole as a stand-alone 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 air-tight container in the refrigerator. To freeze it, let the casserole chill completely in the refrigerator, then place it in an air-tight, freezer-safe container. It will last up to 3 months in the freezer.
Since it’s making this elote corn in a crock pot, reheating it in the crock pot is a great idea, too. My crock pot 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 recipe?
You sure can but again, alter the cooking time. This means cooking 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’s 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. 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.
What are some 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
Or anything else you want to add. 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 fun weeknight meal or 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 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; especially 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 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 Elote Corn Casserole
- Slow Cooker
- 2 bags (12 oz) frozen corn
- 1 red onion, diced
- 2 jalapenos, diced and seeded
- 1/2 cup salsa
- 8 oz cream cheese, softened
- 1/2 cup mayo
- 2 tsp sea salt
- 2 tsp chili powder
- 1 tbsp fresh chopped cilantro + more for garnish
- 2 tsp cumin
- 2 tsp paprika
- 1 1/2 cups cotija cheese
- Spray slow cooker with non-stick cooking spray
- Pull out and measure all of your 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.