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–+ servings
Slow Cooker Jalapeno Lime Corn in a white bowl on a placemat with limes and a jalapeno beside it.

Slow Cooker Jalapeno Lime Corn

Kaylen
Made with sweet, buttery corn, jalapeno, lime, and cilantro, this Slow Cooker Jalapeno Lime Corn is the ultimate summer side dish.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine Mexican
Servings 5

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!
    • This recipe can easily be doubled.

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.
Keyword Jalapeno, Lime, Slow Cooker, Vegetables, Vegetarian
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