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5 from 14 votes

Slow Cooker Mexican Street Corn Casserole

Mexican street corn casserole is so tasty and is a breeze to make. 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. 
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 12 servings
Calories: 183kcal
Author: Karin and Ken

Ingredients

  • 2 bags (12 oz each) frozen corn
  • 1 red onion, diced
  • 2 Jalapenos, diced and seeded
  • ½ cup salsa
  • 8 oz cream cheese, softened
  • ½ cup mayo
  • 2 teaspoon sea salt
  • 2 teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 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.

Video

Notes

Spring Slow Cooker Recipes like this will make dinner easy and delicious. Your family will want it all year long!

Nutrition

Calories: 183kcal | Carbohydrates: 3g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 799mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg