Mexican Street Corn Coleslaw
Mexican Street Corn Coleslaw is a fresh, crunchy, and creamy slaw inspired by the flavors of elote—the classic Mexican street corn. This slaw combines shredded cabbage, sweet corn, a zesty lime dressing, and a touch of spice, making it the perfect side dish for tacos, grilled meats, or summer BBQs. It’s easy to make, packed with flavor, and has a delicious balance of smoky, tangy, and creamy elements.
Ingredients
For the Slaw
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup corn kernels (fresh, canned, or frozen)
½ cup grated carrots (optional, for sweetness)
¼ cup chopped fresh cilantro
¼ cup finely chopped red onion
1 jalapeno, finely diced (optional, for heat)
½ cup crumbled cotija cheese (or feta)
For the Dressing
⅓ cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp sour cream (or more Greek yogurt)
1 tbsp fresh lime juice
1 tsp lime zest
1 tsp hot sauce (like Cholula or Tapatio)
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper to taste
Optional Garnishes
Extra cotija cheese
A sprinkle of Tajin seasoning
Lime wedges
Instructions
1. Prepare the Corn
If using fresh corn, grill or roast it for a smoky flavor. Cut the kernels off the cob.
If using canned corn, drain and rinse.
If using frozen corn, thaw and lightly char in a dry skillet over medium heat.
2. Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, hot sauce, cumin, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning as needed.
3. Assemble the Slaw
In a large mixing bowl, combine shredded green and purple cabbage, corn, carrots, red onion, jalapeno, and cilantro. Toss well.
Pour the dressing over the slaw and mix thoroughly until evenly coated.
4. Add Cheese & Serve
Gently fold in crumbled cotija cheese.
Garnish with extra cheese, Tajin seasoning, and lime wedges.
Serve immediately or let sit in the fridge for 15-30 minutes for flavors to meld.
Nutritional Information
(Per Serving, Approx. 6 Servings)
Calories: 180
Protein: 5g
Carbohydrates: 18g
Fiber: 3g
Sugars: 5g
Fat: 11g
Saturated Fat: 3g
Sodium: 280mg
Vitamin C: 40% DV
Note: Nutritional values will vary based on exact ingredients and portion sizes.
Cooking Time
Prep Time: 15 minutes
Cooking Time (if grilling corn): 5 minutes
Total Time: ~20 minutes
Notes & Tips
Make It Spicier: Add extra hot sauce, diced serrano peppers, or a pinch of cayenne.
Make It Creamier: Add more mayo or sour cream for a richer texture.
Healthier Swap: Use Greek yogurt instead of mayo for a tangier, lower-calorie version.
Storage: Keep in an airtight container in the fridge for up to 2 days. It may get softer over time, so it’s best fresh.
Serving Ideas: Perfect as a side for tacos, grilled meats, or as a topping for burrito bowls.
Frequently Asked Questions
1. Can I make this coleslaw ahead of time?
Yes! You can make it up to a day in advance, but for the best texture, add the dressing just before serving.
2. Can I use a bag of pre-shredded coleslaw mix?
Absolutely! A coleslaw mix (with cabbage and carrots) makes this recipe even quicker.
3. Can I make this dairy-free?
Yes! Just omit the cotija cheese or use a dairy-free cheese alternative.
4. What if I don’t have cotija cheese?
Feta is the closest substitute, but shredded Parmesan also works well.
5. Can I add protein to make it a meal?
Definitely! Add grilled chicken, shrimp, black beans, or avocado for a heartier dish.
This Mexican Street Corn Coleslaw is bursting with fresh, vibrant flavors—perfect for summer cookouts, taco nights, or anytime you want a zesty, crunchy side dish. Enjoy!