Slow Cooker Mexican Corn on the Cob

Original Recipe here

Ingredients:
6 ears of corn, husked
½ cup shredded Cotija cheese
¼ cup chili powder
½ cup chopped fresh cilantro
1 cup mayonnaise or unsalted butter, softened
fresh limes
salt to taste
⅓ cup water

Instructions:

1. Place one ear of corn at a time in the middle of a foil sheet. Spread the butter or mayonnaise on top of the corn. Sprinkle the top with a ½ teaspoon-1 teaspoon of chili powder. Then sprinkle with 1 Tablespoon of Cotija cheese. Top with just a small sprinkling of cilantro.
2. Tightly wrap the ear in a sheet of foil. Repeat with each ear of corn.
3. Put ⅓ cup of water in the bottom of a slow cooker. Place each foil-wrapped ear of corn into the slow cooker. Cover and cook on high for 2 hours.
4. Remove the ears with tongs. Open and sprinkle more Cotija cheese, salt to taste, and squeeze a bit of lime juice on top.