Slow Cooker Mexican Corn on the Cob

When my husband was a teenager, he lived in the great heartland state of Ohio. He lived in a fairly small town that was full of small town perfection. He even worked on a farm. A sweet corn farm to be exact. I have heard many times about him driving the tractor, singing some country song while working, and the glories of fresh corn on the cob. Seriously, don't get him started on fresh corn. He will declare at least once that if it is fresh enough, the best way to eat it is raw right off the stalk. He is also adamant that cooked corn on the cob should be almost as crunchy as the fresh stuff. He has a few opinions on the matter of corn on the cob if you couldn't tell. So when I declared (I can do my own declaring after all) that I was testing out a new recipe that would involve corn on the cob, he looked at me skeptically and inquired how I was going to be cooking this corn. "Why, in the crock pot." I sweetly replied. He pretty much grunted in disbelief. Ya, well I will show you. Show him I did. This corn was off the charts good. Plus it was a combo of two of my favorite things, Mexican Corn on the Cob and the ease of cooking in a crock pot. After one bite from Husband (aka the corn on the cob professional), he declared, "Hey, that is pretty good. I am pleasantly surprised." He then ate several ears. That my friends is what I call success. So here is the low down on how to make your very own Mexican Corn on the Cob in the slow cooker.

 

Buy and husk the corn. Get ready the right amount of foil sheets (long enough to wrap up a corn cob), chili powder, Cotija cheese, finely chopped fresh cilantro, and butter or mayonnaise.

   

 I will say, after trying both butter and mayonnaise I lean a little more towards mayonnaise but the kiddos liked the butter. You can use either.

 

Place a piece of corn on a sheet of foil. Spread a healthy amount of mayo or butter on the top of the piece of corn. AND by healthy I mean a lot, not actually healthy. Sprinkle the chili powder, cheese, and cilantro on top.

 

Wrap the corn on tight and snuggly, so that water used in the crock pot does not get in.

 

Add 1/3 cup water into the bottom of a slow cooker. Place the foil-wrapped corn into the slow cooker. Mine holds six ears of corn. Cover and cook on high for 2 hours. Remove from slow cooker with tongs and unwrap one beautiful ear of corn. Sprinkle with a little more cheese, some salt, and squeeze some fresh lime juice over the top. Then dive right in.

 

You will be pretty happy that you did. Plus it will be sure to silence the harshest corn on the cob critics. Mostly because they will be too busy inhaling this delightful Mexican Corn on the Cob.  

Brussel Sprouts with Bacon, Garlic, and Onion (Thanksgiving: Let's Eat Week)

Welcome to Day 2 of Thanksgiving: Let's Eat Week.

Did you check out the Garlic Cream Cheese Mashed Potatoes I shared yesterday?

Do you like how I said "check out", like they were the Ryans (Gosling and Reynolds) just walking down the street?

Speaking of Ryan Squared (that is what I am calling them from now on)...I couldn't help myself...

That is my way of trying to brainwash nicely suggest that you need the recipe for these Garlic Cream Cheese Mashed Potatoes from yesterday.

Did it work?

Do I need to make another "Hey Girl" for today's recipe?

I will if you need me too, but I have a feeling the fact that there is bacon in these Brussel Sprouts will be all that you need to be convinced of the glory that is this Thanksgiving side dish.

See that bacon?

Brussel Sprouts have a bad wrap. Do you like them? Have you tried them?

I hadn't tried them until a year ago. With this very dish in fact.

I felt like I had done myself a disservice waiting that long. They really are rather tasty. Add bacon, garlic, and onions, and well, how could they be anything but yummy. Oh and there is butter involved.

So yeah, this side dish is pretty healthy...

...chirp...chirp...

Okay not so much healthy. Seriously, though, I kind of feel Thanksgiving is the one day a year where you can just indulge, okay that and your birthday.

So bacon and butter, I welcome you. Thanks for joining our Thanksgiving feast.

I hope the pictures above inspire you to try these Brussel Sprouts...uh I was talking about the pictures of the veggies. Geez guys! Hehehehe.

Give them a try. You will be surprised at their yumminess.

Brussel Sprouts with Bacon, Garlic, and Onion

1 lb brussel sprout, cut in half (top to bottom)
4 strips of bacon, cut up
1/2 large onion, finely diced
1 teaspoon minced garlic
2 Tablespoon unsalted butter

In a large skillet, fry up the bacon pieces.

Remove bacon from the pan and drain on paper towels.

Over medium high heat, melt butter in the same skillet with the bacon drippings. Cook the onions in the pan for several minutes until they are translucent. Then add in the garlic and cook for another minute, making sure not to burn the garlic.

Push the onions aside in the pan and place the brussel sprouts cut side down into the bottom of the pan. Cover the pan and cook over medium heat for 7-8 minutes. They will be bright green and tender.

Once they are cooked, add in the bacon and stir the brussel sprouts until coated evenly.

Serve warm.

Come back tomorrow for more Thanksgiving: Let's Eat Week.

I will be sharing a recipe for my favorite Dinner Rolls.

Follow along with Just Another Day in Paradise

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Cheesy Spanish Rice

This last Slow Cooker Saturday we had Shredded Chicken Tacos. The lovely little sidekick to our tacos was this Cheesy Spanish Rice.

I promised that I would share this recipe with you all this week.

I can't tell you how happy we are to have finally found a good Spanish rice recipe. We have tried many and all of them have come up short. You wouldn't think it was that big of a deal,  but it really is. We eat our fair share of Mexican meals in this house. Finding the sides to go with those meals, that is a conundrum.

I know, problems, problems...

Even this recipe is a mix of a couple of recipes.

I kind of picked and chose what sounded good. Then it all came together and BAM we had ourselves a pretty darn tasty Mexican side dish.

Yum worthy. Left over worthy...now you know I am not joking around.

The rice is great on its own...but with the addition of some cheese, well...

Please, cheese makes everything better.

Oh wait, that is bacon...

Oh wait, that is chocolate....

Oh wait, all three of those things make everything better...probably not together...

Probably...

Yeah, definitely not together.

However, cheese + rice = delightfulness in a bowl.

You know what I will have with my tacos now...a side of awesome topped with cheese.

Cheesy Spanish Rice

Printable Recipe

1 cup diced onions
1/2 cup diced red peppers
1 1/2 teaspoons minced garlic
2 Tablespoons olive oil
1 cup white rice
1 can mild Rotel (tomatoes with chilies)
1 cup frozen corn
2 1/2 cups chicken broth
shredded cheddar cheese

Heat up the olive oil in a saute pan over medium high heat. Cook the onions, peppers, and garlic in the pan for about 5 minutes, or until the onions are translucent. Stir constantly.

Add the rice in with the vegetables and cook for another 2-4 minutes, long enough for some of the rice to turn golden. Stir in the can of tomatoes and the corn. Stir to mix everything together evenly.

Add in the chicken broth. Stir. Cover and let it simmer for 20 minutes. Stir every once in awhile to keep the rice from sticking to the bottom of the pan.

At the end of 20 minutes, fluff the rice and add salt to taste.

Serve immediately, topped with shredded cheese. It will melt like a dream on the hot rice.

Have a gloriously lovely day.

Linking Here:
House of Hepworth, The 36th Ave, Tatertots and Jello,
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