This Mexican Street Corn recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! It’s slow cooked for 3 hours in cheesy cream sauce, and zesty seasonings that make it insanely delicious. The perfect side for any barbecue or summer get-together!
Sides in the slow cooker are also a great way to save space in the oven and keep your house cool during the summer.
Fresh or Frozen Corn? Well, there are benefits to each. You can get frozen any time of the year. Fresh is, well, fresh. Either will work for this dish.
- 6-7 ears of corn shucked and broken in half
- 13.66 oz. can light coconut milk or low fat milk
- 2 Tbsp. honey
- 1/2 cup salted butter
- 4 tablespoons fresh lime juice approximately 2 limes
- 1/2 teaspoon cumin
- ½ teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1 cup cotija cheese, crumbles
- 1 bunch fresh cilantro
Add the corn to the slow cooker. You can arrange them nicely to get them to fit better.
Pour coconut milk, lime juice, and seasonings in a medium bowl and whisk until combined.
Pour the coconut milk mixture over the corn.
Drizzle over the honey and ½ cup of the cheese. Cut up the butter into pieces and add to the slow cooker.
Cover and cook on HIGH for 3 hours without opening the lid during the cooking time. (4 hours for frozen corn)
To serve, sprinkle with remaining paprika, cheese and cilantro