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Slow Cooker Mexican Street Corn Casserole



Indulge in the flavors of Mexican street corn with this easy slow cooker casserole. Creamy, cheesy, and packed with spices, it's a delicious side dish for any meal.

Ingredients:
  • 4 cups frozen corn kernels
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup melted butter
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice
  • 1 cup shredded Monterey Jack cheese

Instructions:

Put cotija cheese, cilantro, chili powder, garlic powder, salt, black pepper, and lime juice in a slow cooker

Add the frozen corn and mix it all together

Mix well

On low heat, cover and cook for 4 to 5 hours, or until corn is soft

In the last 30 minutes of cooking, sprinkle Monterey Jack cheese on top

If you want, you can serve it warm with extra cilantro and a squeeze of lime juice on top


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