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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.


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


Serves: 10 to 12


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.