Name: Slow-Cooker Street Corn | Sunny Anderson
Ingredients: 10 to 12 cobs fresh corn; husked and silks removed; Crushed ice; 2 cups mayonnaise; 2 cups Cotija cheese; finely crumbled; Cayenne pepper; to taste; 10 to 12 lime wedges

Food & Fun - By Sunny Anderson on Thu, 05/20/2021 - 17:35

This slow cooker corn on the cob from Sunny Anderson is seasoned with Cotija cheese, mayo, lime + cayenne pepper for a street corn-style finish inspired by her Brooklyn neighborhood of Sunset Park.

For a recipe you can make using frozen or fresh corn, check out one of our most popular recipes of all time: Mexican Street Corn.

Ingredients

For the corn:

10 to 12 cobs fresh corn, husked and silks removed
Crushed ice

To garnish:

2 cups mayonnaise
2 cups Cotija cheese, finely crumbled
Cayenne pepper, to taste
10 to 12 lime wedges

Preparation

Warm the corn. Set a slow cooker to high for 20 minutes to preheat. Wrap each cob in aluminum foil with a pinch of crushed ice at the ends. Stack the corn in the slow cooker and cover. Change the setting to low then cook and keep warm for 2-4 hours.

Garnish and serve. Unwrap each cob and insert a dowel/stick into the center of the cob and push it halfway through. To garnish, use a brush to slather the corn with mayonnaise. Then, over an empty bowl to catch what falls, sprinkle with cotija cheese, cayenne pepper to taste and a spritz of lime.