Elote In A Crock Pot Recipes

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ELOTES (MEXICAN CORN IN A CUP)



Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste

Steps:

  • Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

ELOTE (MEXICAN STREET CORN) RECIPE BY TASTY



Elote (Mexican Street Corn) Recipe by Tasty image

Here's what you need: corn, canola oil, mayonnaise, sour cream, lime, chipotle powder, cotija cheese, fresh cilantro

Provided by Rie McClenny

Categories     Sides

Yield 3 servings

Number Of Ingredients 8

3 ears corn, shucked
1 tablespoon canola oil
⅓ cup mayonnaise
⅓ cup sour cream
½ lime, juiced
1 teaspoon chipotle powder
¼ cup cotija cheese
fresh cilantro, to taste

Steps:

  • Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
  • Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
  • In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
  • Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 34 grams, Fat 33 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams

SLOW COOKER MEXICAN STREET CORN CASSEROLE



Slow Cooker Mexican Street Corn Casserole image

Mexican street corn casserole is so tasty and is a breeze to make. A convenient way of making Elote corn casserole or slow cooker corn casserole, this Mexican corn with cream cheese is perfect all by itself, or as a side to any main.

Provided by Karin and Ken

Categories     Main Course

Number Of Ingredients 12

2 bags (12 oz) frozen corn
1 red onion, diced
2 Jalapenos, diced and seeded
1/2 cup salsa
8 oz cream cheese, softened
1/2 cup mayo
2 tsp sea salt
2 tsp chili powder
1 tbsp fresh cilantro, chopped (+ more for garnish)
2 tsp cumin
2 tsp paprika
1 1/2 cups Cotija cheese (or more if desired)

Steps:

  • Spray slow cooker with non-stick cooking spray
  • Pull out and measure all the ingredients.
  • In a small bowl, combine softened cream cheese and mayo.
  • Add salt, chili powder, cilantro, cumin and paprika.
  • Stir to combine.
  • Add 1 cup of Cotija cheese.
  • Stir until blended. Set aside until needed.
  • Add corn to the slow cooker.
  • Diced red onion.
  • Jalapeno.
  • Salsa.
  • Add cream cheese mixture to the slow cooker.
  • Stir until incorporated.
  • Cover and cook on low for 2 hours.
  • Top with remaining Cotija cheese.
  • Add a pinch of paprika and fresh cilantro.
  • Serve hot with your favorite toppings!
  • Enjoy every bite.

Nutrition Facts : Calories 183 kcal, Carbohydrate 3 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 799 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving

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