Mexican Street Corn Coleslaw Recipe
Get ready to take your next meal to a whole new level with this bright, zesty, and oh-so-irresistible Mexican Street Corn Coleslaw. Imagine the juicy punch of freshly grilled corn mingling with crisp cabbage, creamy dressing, and a hint of spice, all topped off with a dusting of cotija cheese. Whether you’re hosting a summer barbecue, packing a picnic, or just looking for something that’ll make weeknight dinners more exciting, this slaw delivers bold flavors and tex-mex flair for every occasion.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, fresh ingredients come together to make something so vibrant and crave-worthy! Each component has a special role, balancing creaminess, crunchiness, and just the right amount of heat that makes Mexican Street Corn Coleslaw a crowd favorite.
- Green cabbage: Provides crisp texture and a mellow, refreshing base for the slaw.
- Red cabbage: Adds gorgeous color and a slightly peppery bite to the mix.
- Corn kernels: Fresh, grilled, or even thawed frozen corn brings sweetness and classic elote flavor (grill it if you can for that smoky magic!).
- Mayonnaise: Supplies creamy richness, tying all the ingredients together.
- Sour cream: Offers tangy depth and a silky texture; makes the dressing extra luscious.
- Lime juice: Brightens up the whole salad with zippy citrus notes, balancing the creaminess.
- Chili powder: Infuses gentle heat and earthy spice — adjust more or less to your liking.
- Smoked paprika: Adds irresistible smokiness reminiscent of street vendor corn.
- Garlic powder: Brings subtle savory flavor without overpowering the fresh veggies.
- Fresh cilantro: Delivers a pop of herbal freshness and classic Mexican flavor (skip if cilantro isn’t your thing).
- Cotija cheese: The salty, crumbly crown that makes Mexican Street Corn Coleslaw irresistibly authentic.
- Salt and pepper: Season to taste for perfect flavor balance in every bite.
How to Make Mexican Street Corn Coleslaw
Step 1: Prep the Veggies
Start by shredding the green and red cabbage—either with a sharp knife, a mandoline, or even a food processor. Place the shredded cabbage in a large mixing bowl, and add the corn kernels. If you have the time, grill your corn for extra smokiness, but thawed frozen corn works beautifully too for ease.
Step 2: Mix the Dressing
In a separate small bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, and garlic powder until it’s completely smooth and well combined. This zesty, creamy concoction will transform your slaw from basic to unforgettable.
Step 3: Combine and Toss
Pour the dressing over your cabbage and corn mixture. Use tongs or two sturdy forks to toss everything together until the vegetables are fully coated and the dressing clings to every nook and cranny.
Step 4: Add the Finishing Touches
Gently stir in the chopped cilantro and crumbled cotija cheese. Give the slaw a quick taste, then season with a pinch of salt and pepper as needed. These finishing touches give Mexican Street Corn Coleslaw its signature flair!
Step 5: Chill and Serve
Pop the finished slaw in the fridge for at least 15 minutes before serving. This short chill lets all the flavors meld together beautifully. Serve the Mexican Street Corn Coleslaw chilled or at room temp, whichever fits your vibe!
How to Serve Mexican Street Corn Coleslaw
Garnishes
Go the extra mile with a sprinkle of extra cotija cheese, a scatter of fresh cilantro, and a few pinches of chili powder on top. For those who like spice, add a few thin slices of fresh jalapeño! The garnish not only makes your Mexican Street Corn Coleslaw look festive but adds that final layer of flavor and crunch.
Side Dishes
This slaw is a perfect companion for so many meals. Pair it with tacos, grilled chicken, pulled pork, burgers, or even roast vegetables for a burst of tang and texture. Mexican Street Corn Coleslaw is especially fantastic at barbecues, picnics, or as part of a tex-mex spread.
Creative Ways to Present
Serve your coleslaw in mini mason jars or colorful bowls for a playful touch at parties. Use it as a taco or tostada topping, or tuck it into wraps for a grab-and-go lunch. You can even make a layered salad with other fresh veggies — let the bright colors and flavors be the star!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Coleslaw keeps well in an airtight container in the fridge for up to three days. The flavors intensify as it sits, but the cabbage will soften a bit, giving it a more marinated vibe while still keeping great crunch.
Freezing
While it’s technically possible to freeze coleslaw, the texture just doesn’t hold up once thawed — the veggies can become watery and limp. For the best flavor and freshness, stick to making what you’ll need in the next few days.
Reheating
Reheating isn’t necessary with Mexican Street Corn Coleslaw since it’s meant to be enjoyed cold or at room temperature. Simply give it a quick toss to redistribute the dressing and dive in!
FAQs
Can I make this Mexican Street Corn Coleslaw ahead of time?
Absolutely! Prep the coleslaw a day in advance and keep it chilled in the fridge. In fact, letting it sit helps the flavors marry beautifully. Just give it a toss before serving for the best texture.
What if I can’t find cotija cheese?
No worries at all. Feta cheese is a perfect substitute if cotija isn’t available — it gives a similar salty, slightly tangy punch that’s right at home in this slaw.
Is it spicy?
Mexican Street Corn Coleslaw has gentle, crowd-friendly heat from chili powder and smoked paprika. For more fire, toss in diced jalapeño or a squirt of hot sauce, or leave spicy ingredients out if you prefer mild flavors.
Can I make this vegan?
Definitely! Swap in your favorite plant-based mayo and sour cream, and replace the cotija cheese with a dairy-free alternative or a sprinkle of nutritional yeast for that savory, cheesy element.
What’s the best way to grill the corn?
If you want extra smoky flavor, grill your corn on the cob over medium-high heat for about 10 minutes, turning occasionally until lightly charred, then slice off the kernels. You’ll really taste the difference in the final slaw.
Final Thoughts
If you’re looking for a way to brighten up any table, you can’t go wrong with Mexican Street Corn Coleslaw. It’s cheerful, refreshing, and bursting with all the flavors you crave from classic elote in a crowd-pleasing, crunchy salad. Try it once, and don’t be surprised if it becomes your new go-to side dish!
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Mexican Street Corn Coleslaw Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Street Corn Coleslaw is a flavorful twist on traditional coleslaw, combining crunchy cabbage with sweet corn, tangy lime dressing, and savory spices. Perfect for summer gatherings or as a side dish for your favorite Mexican-inspired meals.
Ingredients
For the Coleslaw:
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 1/2 cups corn kernels (fresh, grilled, or frozen and thawed)
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green and red cabbage with the corn kernels.
- Pour the dressing over the cabbage and corn mixture, and toss until everything is well coated.
- Stir in the chopped cilantro and cotija cheese.
- Season with salt and pepper to taste.
- Refrigerate for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
Notes
- You can grill the corn for extra flavor or use canned roasted corn in a pinch.
- For a spicy kick, add chopped jalapeño or a dash of hot sauce.
- This slaw pairs perfectly with tacos, grilled meats, or as a standalone side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
