Slow Cooker Jalapeno Lime Corn
Made with sweet, buttery corn, jalapeno, lime, and cilantro, this Slow Cooker Jalapeno Lime Corn is the ultimate summer side dish.
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If you need an easy side dish for summer cookouts, potlucks, or family dinners, this buttery Slow Cooker Jalapeno Lime Corn is always a favorite.
It’s fresh from cilantro, sweet from the corn, tangy from lime, and a little buttery. An incredibly flavorful recipe!
This corn is entirely made in the slow cooker. First, we cook ears of fresh corn in the slow cooker, then cut the kernels off the cob and add the rest of the ingredients.
It’s super easy to make, doesn’t heat up the kitchen, and is the perfect side to all your favorite summer meals!
Why use a slow cooker to cook corn?
It gently steams it, keeping it plump and juicy! It also frees up space on the grill or the stove during busy holidays.
Cilantro Lime Bell Pepper Salad is another great side featuring lime and cilantro!
Ingredients needed (scroll down to recipe card for complete recipe):
- Corn (fresh is best, but frozen can work)
- Butter
- Jalapeno
- Lime juice
- Cilantro
- Scallions
- Water (for cooking corn)
- Seasonings – chili powder, salt, pepper
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
If desired, you could cut the corn kernels off first, then cook them in the slow cooker, but I find the corn to be more juicy, flavorful, and plump when cooked on the cob.
How to serve jalapeno lime corn
Slow Cooker Jalapeno Lime Corn is a great summer side dish:
- In burrito bowls with chipotle chicken
- Burgers and hot dogs
- Carne asada, achiote chicken or panela cheese tacos
- Great for potlucks!
- With grilled shrimp or habanero chicken skewers
- As part of a Cinco de Mayo feast
💡Tips & Tricks
- Corn: I have tested this recipe with both fresh ears of corn and frozen corn kernels. The fresh corn was more sweet and flavorful, by far our favorite. Frozen corn could work in a pinch, but not nearly as good.
- Kernels: I like to cook ears of corn, then cut the kernels off the cob versus cut the kernels off and then cook them because I think it yields more plump, juicy corn. You could do the latter and still have great results.
- Spice: If you like heat, feel free to add cayenne powder to the spices. It would pair well with the contrasting buttery brightness from the rest of the ingredients.
The jalapeno adds a mild heat, but much of the spice is balanced with the butter and sweet corn.
Because the jalapeno isn’t cooked it has the fresh, grassy flavor of jalapeno, which is perfect with cooked corn.
Looking for more slow cooker sides? Here are our favorites:
- Slow Cooker Refried Beans
- Slow Cooker Herbed Baby Potatoes
- Smoky Mexican Black Beans
- Slow Cooker Greek Lemon Potatoes
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Slow Cooker Jalapeno Lime Corn
Equipment
- 4 or 5-quart slow cooker
Ingredients
- 4 large ears of fresh corn (husks & silk removed) cut in half
- water to cover bottom of slow cooker
- 2 tablespoons unsalted butter
- 1-2 jalapenos, small diced to = 1/3 cup
- 3 tablespoons chopped cilantro
- 2 tablespoons sliced scallions
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper
- 1 lime approximately 1-2 tablespoons of juice, zest optional
Instructions
- Add the halved ears of corn to the slow cooker. Add enough water to cover the bottom of the slow cooker. Cook on high for 1 1/2 hours. If desired, you could cook on low for 3 hours.
- Remove corn from slow cooker. A little liquid left in the slow cooker is ok, but if there is more than a tablespoon or two, I'd drain it out of the slow cooker.
- Cut kernels off the cob and add them to the slow cooker with the butter, jalapeno, cilantro, scallions, chili powder, salt & pepper. Zest the lime and set the zest aside. Add a tablespoon of lime juice to the corn mixture, reserving the rest if needed. Give everything a stir and replace the lid to the slow cooker. It only needs a couple minutes for the butter to melt. Once the butter has melted, give everything a stir and taste to see if you'd like to add the lime zest and remaining lime juice.
- You can serve immediately, or the corn can be kept on the "warm" setting for no longer than 4 hours. Because of the butter, this should be served warm. Enjoy!
Notes
- I get approximately 2 1/2 cups of kernels from (4) large ears of corn. With the rest of the ingredients, this equals (5) servings that are a little bigger than half a cup each.
- I have tested this recipe with both fresh and frozen corn and we prefer the fresh corn. It’s sweeter, more plump, juicy, and just tastes more fresh and summery. Frozen corn could be used, just expect those differences.
- If you use salted butter, don’t add any salt to the corn until after you’ve tasted it.
- Store leftover corn in an air-tight container in the fridge for up to 3-4 days. Can be frozen in a freezer-safe container. For best results, use within 3 months.
So flavorful and easy to make! We’ve been making it all summer!