Recipe Extra Large Image

Slow-Cooker Mexican Corn

Try this easy summer side for your next BBQ!
Prep 10 Minutes
Total Time 4 Hours
Servings 12

Ingredient List

  • 1 (12 count) bag frozen sweet corn
  • 8 tablespoons butter, softened
  • 1/4 cup from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • Salt and pepper, to taste
  • Fresh chopped cilantro, for serving
Advertisement
Advertisement
Recipe Continues Below

Preparation

  1. Add butter to a bowl and mix with the Old El Paso™ Green Chiles and Old El Paso™ Taco Seasoning. Add salt and pepper to taste.
  2. Cut 12 squares of tin foil, big enough to wrap each ear of corn completely.
  3. Place a piece of frozen corn on each square of tin foil. Spread a little flavored butter over each piece of corn. Wrap the pieces of corn up tightly in the foil and place in the bowl of your slow cooker. Turn the slow cooker to Low, cover and cook for 4-5 hours.
  4. Remove the foil and sprinkle with fresh cilantro. Enjoy warm!

Expert Tips

  • You can flavor butter in so many different ways—get creative and try a few different flavors!
  • You can also use fresh corn. Just remove the husk first.

Nutrition

    *Percent Daily Values are based on a 2,000 calorie diet

    Ratings and Reviews

    You may also like...

    Advertisement