Name: Mexican Street Corn Coleslaw
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups cooked corn kernels (fresh, frozen, or canned); 1 small head green cabbage, shredded; 1 small head purple cabbage, shredded; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tbsp lime juice (freshly squeezed); 1 tbsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/2 cup cotija cheese, crumbled (or feta as a substitute); 1/4 cup fresh cilantro, chopped; Salt and pepper to taste; 1 tbsp hot sauce (optional, for a spicy kick); 1/4 cup red onion, finely chopped (optional)

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If you’re looking for a side dish that’s full of flavor, texture, and just the right amount of kick, Mexican Street Corn Coleslaw is your new best friend. Think of all the things you love about Mexican street corn (also known as elote)—that smoky, cheesy, lime-kissed corn—tossed into a creamy, tangy slaw. It’s crunchy, creamy, and just spicy enough to keep things interesting. This coleslaw is a fun twist on the classic, with a little bit of everything you crave: sweet, savory, tangy, and a hint of heat.

Whether you’re bringing it to a summer BBQ, serving it alongside tacos, or enjoying it as a satisfying salad, this coleslaw is bound to steal the show. Seriously, people will ask for the recipe, and you can just smile and say, “It’s a secret… kind of!” 😉

Why You’ll Love Mexican Street Corn Coleslaw

Flavor Explosion in Every Bite

With a combination of creamy dressing, tangy lime, smoky chipotle, and the sweet crunch of corn, this coleslaw brings an unforgettable burst of flavor that will make your taste buds do a happy dance.

Easy to Make

While it looks like something you’d get from a trendy food truck, this coleslaw is super easy to whip up. Toss the ingredients together, and voilà—you’ve got yourself a dish that looks as good as it tastes.

Versatile and Crowd-Pleasing

It’s a great side dish to pair with just about anything! Tacos, grilled meats, burgers, or even as a topping for nachos. Everyone will love the unique twist on the classic coleslaw.

Make-Ahead Friendly

You can make this ahead of time! The flavors actually get better as they marinate, so it’s perfect for prepping the day before a party or gathering.

Customizable

Whether you like it mild or spicy, you can adjust the heat by adding more or less chipotle or even swapping the mayo for Greek yogurt for a lighter version. It’s that versatile!

Ingredients

Corn Kernels: The star of the show. You can use fresh corn, frozen corn (just thaw it), or even canned corn if you’re in a pinch.
Shredded Cabbage: The crunch factor. You can use green cabbage, purple cabbage, or a mix of both for a more colorful dish.

Mayonnaise: For that creamy base that brings everything together. You can also substitute with sour cream or Greek yogurt for a lighter, tangier option.
Cotija Cheese: The salty, crumbly cheese that’s essential to the Mexican street corn flavor. If you can’t find cotija, feta works as a great substitute.
Lime Juice: Adds the perfect amount of acidity to balance the creaminess and richness of the slaw.

Chipotle Powder or Smoked Paprika: For that smoky, slightly spicy kick. Adjust to your spice preference.
Garlic Powder: Adds depth and savory flavor.
Fresh Cilantro: Brings freshness and herbiness to the coleslaw.

Salt and Pepper: For seasoning.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Here’s a rough breakdown of the nutrition per serving (based on a 1-cup serving):

Calories: 220
Fat: 18g
- Saturated Fat: 3g

Carbohydrates: 15g
- Fiber: 3g
- Sugars: 6g

Protein: 4g
Cholesterol: 10mg
Sodium: 250mg

Potassium: 300mg
Calcium: 6% DV
Iron: 4% DV

(Note: Nutritional values may vary depending on specific ingredient choices and portion sizes.)

Preparation Time

Prep Time: 15 minutes
Total Time: 15 minutes

Instructions

Step 1: Prepare the Corn

If you’re using fresh corn, cook it by boiling or grilling until it’s tender, then cut the kernels off the cob. If you’re using frozen corn, just thaw it. If you’re using canned corn, drain and rinse it before using. You want the corn to be cool or at room temperature when you mix it into the coleslaw.

Step 2: Shred the Cabbage

Shred the cabbage into thin strips. If you want to save time, pre-shredded cabbage works fine too, but fresh cabbage gives the best crunch.

Step 3: Make the Dressing

In a large mixing bowl, combine the mayonnaise, lime juice, chipotle powder (or smoked paprika), garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy.

Step 4: Toss Everything Together

Add the shredded cabbage and corn kernels to the bowl with the dressing. Stir everything together until the veggies are evenly coated in the creamy dressing.

Step 5: Add the Cheese and Cilantro

Fold in the crumbled cotija cheese and chopped cilantro. This is the magic moment when the flavors come together, and you get that authentic Mexican street corn taste!

Step 6: Chill and Serve

You can enjoy the coleslaw right away, but it’s even better if you let it chill in the fridge for at least 30 minutes. This allows the flavors to marry and intensify. Serve chilled, and enjoy!

How to Serve Mexican Street Corn Coleslaw

As a Side for Tacos

This coleslaw is the perfect side to any taco. Whether you’re making beef, chicken, or vegetarian tacos, the tangy and creamy slaw balances out the flavors beautifully.

On Grilled Meats

Pair it with grilled chicken, steak, or pork for a delicious contrast to the smokiness of the meat.

In a Bowl

Sometimes, the coleslaw is so good that it deserves to be the main attraction! Serve it in a bowl as a light lunch or dinner option, topped with extra cotija cheese and a sprinkle of chili powder.

As a Burger Topping

Add a spoonful of this coleslaw on top of your burger for an unexpected twist that adds flavor, crunch, and a little extra zing.

With Grilled Vegetables

If you’re doing a veggie grilling session, this coleslaw makes an excellent accompaniment to grilled zucchini, peppers, or corn on the cob.

Additional Tips

Make It Vegan

To make this dish vegan, swap the mayo for a plant-based alternative like vegan mayonnaise or Greek yogurt made from plant-based ingredients. For the cheese, use a dairy-free substitute like vegan feta or cotija.

Spice it Up

If you love heat, feel free to add extra chipotle powder or even finely chopped jalapeños into the slaw. For a smokier touch, try a dash of smoked paprika instead of chipotle.

Adjust the Creaminess

If you prefer a lighter coleslaw, you can substitute half the mayo with sour cream or Greek yogurt for a tangy twist. It’ll still be creamy, but with a slightly different texture.

Make It Ahead of Time

This coleslaw actually gets better as it sits. If you have time, make it a few hours in advance, or even the day before. Just make sure to stir it again before serving, as some of the liquid may settle.

Add Extra Veggies

Feel free to throw in some finely diced red bell peppers, red onions, or even shredded carrots for more color and crunch. It’ll add to the overall texture and freshness.

FAQ Section

Q1: Can I make this coleslaw ahead of time?
A1: Yes! This coleslaw is actually better after it sits for a little while to let the flavors blend. Just store it in an airtight container in the fridge for up to 24 hours.

Q2: What other cheese can I use besides cotija?
A2: If you can’t find cotija, crumbled feta is a great substitute. You can also use Parmesan for a similar salty, crumbly texture.

Q3: Can I use frozen corn for this recipe?
A3: Absolutely! Just thaw the frozen corn before using it. It will work just as well as fresh corn.

Q4: How spicy is this coleslaw?
A4: The level of spice depends on how much chipotle powder you use. Start with a small amount, taste, and add more if you like a little more heat. You can always omit the spice entirely for a milder version.

Q5: Can I make this recipe gluten-free?
A5: Yes, this coleslaw is naturally gluten-free, as it doesn’t contain any gluten-containing ingredients.

Q6: Can I substitute the mayo for something else?
A6: Yes! You can use sour cream, Greek yogurt, or even avocado for a creamy, healthier alternative.

Q7: Can I use canned corn?
A7: Yes, canned corn works fine. Just make sure to drain and rinse it well before using.

Q8: Can I add meat to this coleslaw?
A8: You can certainly add grilled chicken, shrimp, or beef if you want to turn it into a more substantial meal. It’s delicious with anything grilled!

Q9: How do I store leftovers?
A9: Store any leftovers in an airtight container in the fridge for up to 2 days. Give it a stir before serving again, as the dressing might separate slightly.

Q10: Can I add more vegetables to this coleslaw?
A10: Yes! Feel free to add diced bell peppers, shredded carrots, or even cucumber for a fresh, crunchy twist.

Conclusion

This Mexican Street Corn Coleslaw is a game-changer! It’s vibrant, full of bold flavors, and completely addictive. Whether you’re enjoying it at a cookout, with tacos, or just as a snack, it’s guaranteed to be a hit. So grab some corn, gather your ingredients, and let’s get ready to bring the flavors of Mexico right to your table!

Mexican Street Corn Coleslaw