Crock Pot Creamed Mexican Street Corn

Crock Pot (Slow Cooked) Creamed Mexican Street Corn (Elote)

Crock Pot Creamed Mexican Street Corn

What you need::

• 1 (16oz) bag of frozen sweet corn - can be yellow or white up to you

• 1 (16oz) bag of frozen fire roasted corn

• 1 (10oz) can of rotel - I used original - feel free to use spicy if that’s what you want! do NOT drain - you need the liquids.

• 1 (8oz) block of cream cheese - room temp if able but if not no worries :)

• 1 cup of plain greek yogurt

• 1 red onion - diced

• 1 (10 oz) block Cotija cheese - split in half (half goes in recipe / half for garnish) - shredded

• 1.5 tablespoons paprika

• 1 teaspoon cumin

• 1 teaspoon salt

• optional - fresh lime

What to do:

1. Put everything in crockpot (besides the lime & half of the Cotija cheese) and give it a good stir! No worries if your cream cheese is clumped - it will melt :)

2. Put the lid on and slow cook on low for 2.5 hours - you can stir every once in a while (if you’re able) to make sure the cream cheese / cotija cheese are melting evenly

3. after 2.5 hours in the slow cooker - do a taste test and make sure the corn is no longer super crunchy. The creamed Mexican corn should be bubbly & everything should be well incorparted & delish!

4. serve as soon as you can & top with more shredded cotija cheese & a squeeze of a lime!