This Crock Pot Fresh Mexicorn is super easy to make and a great way to add in some more summer veggies! It is the perfect summer side dish!
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How to Make Fresh Mexicorn in a Crock Pot
Aunt Lou here.
We bought a ton of corn from a local farmer I have known since I was a kid. It is so yummy! We froze up most of it, but used some of it to make up this delicious Crock Pot Fresh Mexicorn! (Psst…keep an eye out later this week for our Freezer Corn recipe!) You are going to love it!
Not only is this recipe amazingly delicious, it is super simple too! Whether you are new to cooking in general or crockin’ the pot, you can do this recipe. I promise. It is super easy. And for those of you who have been cooking for a while, you know the value of an easy recipe. This is one of those easy recipes that is packed full of flavor and deliciousness!
I wanted to make this recipe yesterday and had everything on hand to make it except the pimentos, so I omitted that ingredient. However, I am positive it will make a great addition to this recipe. If you give it a try, I would love to hear what you think!
What You Will Need
Ingredients Needed
- 2 cups of fresh corn (about 4 medium size ears with the husk shucked off and cut off the cob)
- 1/4 cup water
- 2 tablespoons butter, sliced
- 1 green pepper, diced
- 1/4 teaspoon black pepper
- 1 teaspoon garlic salt
- 14.5 oz can diced tomatoes, undrained
- 1 teaspoon dried minced cilantro
- Optional: 4 oz jar sliced pimentos, drained
Equipment Needed
- Sharp knife
- Cutting board
- Butter knife
- Measuring cups
- Measuring spoons
- 2.5 Quart Crock Pot
Time Needed
- Prep Time: 7 minutes
- Cooking Time: 2 – 3 hours on low or 1 – 1.5 hours on high
General Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Fresh Mexicorn
Ingredients
- 2 cups fresh corn (about 4 medium size ears with the husk shucked off and cut off the cob)
- 1/4 cup water
- 2 tablespoons butter sliced
- 1 green pepper seeded and diced
- 1/4 teaspoon Pepper
- 1 teaspoon garlic salt
- 14.5 oz diced tomatoes undrained
- 1 teaspoon dried minced cilantro
- 4 oz sliced pimentos drained, optional
Instructions
- Put all your ingredients in a 2.5 quart slow cooker and stir well
- Cover and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally
Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Chile Lime Crock Pot Corn on the Cob
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