Slow-Cooker Mexican Corn

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


Ingredient List
  • Small check mark in a circle icon 1 (12 count) bag frozen sweet corn
  • Small check mark in a circle icon 8 tablespoons butter, softened
  • Small check mark in a circle icon 2-3 ounces Old El Paso™ Green Chiles
  • Small check mark in a circle icon 2 teaspoons Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon Salt and pepper, to taste
  • Small check mark in a circle icon Fresh chopped cilantro, for serving
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.