Mexican Street Corn-Inspired Coleslaw

If you love the irresistible flavors of Mexican street corn (Elote), then you’re in for a treat with this Mexican Street Corn-Inspired Coleslaw. It’s got all the bold, vibrant flavors you crave, with the crunch of fresh cabbage and a creamy, zesty dressing that’ll have you reaching for seconds. Think smoky, tangy, and just a hint of heat from chili powder—all tossed together in a refreshing slaw. This is the kind of side dish that brings the fiesta to the table! It’s perfect for barbecues, taco nights, or any gathering that calls for something fun and flavorful. Ready to impress your taste buds? Trust me, you’re going to love it.

Why You’ll Love Mexican Street Corn-Inspired Coleslaw

• Bold Flavors: Just like Mexican street corn, this coleslaw is packed with smoky, tangy, and spicy notes that will take your taste buds on a flavor adventure.
• Creamy and Crunchy: With the perfect balance of crunchy cabbage and a creamy dressing, this slaw has the best of both worlds.
• Easy to Make: This recipe comes together in minutes with minimal prep. You can even make it ahead of time, making it the perfect dish for busy nights or big parties.
• Versatile: It’s the ideal side dish for just about anything—grilled meats, tacos, burgers, or even as a topping for your favorite sandwiches and wraps.
• Crowd-Pleasing: Whether you’re serving it to a crowd at a barbecue or just enjoying a quiet dinner at home, this dish is sure to be a hit!

Ingredients

• 1 medium green cabbage, shredded
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon chili powder (or more to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup cilantro, chopped
• 1/4 cup cotija cheese, crumbled (or feta as a substitute)
• Salt and pepper to taste

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

Instructions

1. Prepare the Corn: If you’re using fresh or frozen corn, cook it until tender (about 5-7 minutes) and set it aside to cool. If you’re using canned corn, simply drain and rinse it.
2. Shred the Cabbage: In a large bowl, shred the cabbage into thin strips. The cabbage gives this coleslaw its signature crunch, so feel free to use a mandoline or sharp knife to get thin, even slices.
3. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and cayenne pepper (if using). Taste and adjust seasoning with more lime juice or chili powder if you like it tangier or spicier.
4. Combine Ingredients: In your large bowl with shredded cabbage, add the cooked corn, and then pour the dressing over everything. Toss everything together until the cabbage and corn are evenly coated with the creamy dressing.
5. Finish with Toppings: Sprinkle the chopped cilantro and crumbled cotija cheese over the top. Give everything one last gentle toss, and season with salt and pepper to taste.
6. Chill: For best flavor, refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld. However, it’s still delicious if you serve it right away!
7. Serve and Enjoy: Serve chilled, and enjoy this fiesta-inspired coleslaw with your favorite Mexican or grilled dishes!

How to Serve Mexican Street Corn-Inspired Coleslaw

• As a Side Dish: This coleslaw pairs perfectly with tacos, grilled chicken, fish, or pork. It’s also great as a side for BBQ meals like ribs or burgers.
• Topping for Tacos: Add a spoonful of this coleslaw to your tacos for a crunchy, creamy topping that enhances every bite.
• With Grilled Meats: Serve alongside grilled steaks, chicken, or shrimp for a refreshing contrast to smoky flavors.
• Perfect for Picnics and Potlucks: This coleslaw is always a crowd-pleaser and easy to transport for gatherings or picnics!

Nutrition Facts

Servings: 6
Calories per serving: 210
Total Fat: 16g

• Saturated Fat: 3g
• Trans Fat: 0g
  Cholesterol: 10mg
  Sodium: 250mg
  Total Carbohydrates: 16g
• Dietary Fiber: 3g
• Sugars: 5g
  Protein: 4g
  Vitamin A: 4%
  Vitamin C: 50%
  Calcium: 6%
  Iron: 2%

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 5-7 minutes (if using fresh or frozen corn)
• Total Time: 20-25 minutes (plus 30 minutes chilling time)

Additional Tips

• Adjust the Heat: If you like your coleslaw with a bit more kick, increase the amount of cayenne pepper or chili powder. For a milder version, you can skip the cayenne.
• Vegan Version: To make this coleslaw vegan, swap the mayo and sour cream for vegan-friendly alternatives like cashew cream or a plant-based yogurt.
• Add More Veggies: You can also add other veggies like diced bell peppers, red onion, or jalapeños for an extra layer of flavor and crunch.
• Corn Options: You can use fresh, frozen, or canned corn for this recipe. If using canned corn, just make sure to drain and rinse it to get rid of any excess salt or preservatives.

FAQ Section

Q1: Can I use a different cheese?
A1: Yes, if you can’t find cotija cheese, feta makes a great substitute. The tangy flavor will still complement the coleslaw beautifully.

Q2: Can I make this coleslaw ahead of time?
A2: Absolutely! This coleslaw actually tastes better after chilling for a bit, so feel free to make it a few hours in advance or the day before.

Q3: Can I make this recipe without cilantro?
A3: If you’re not a fan of cilantro, you can easily swap it out for parsley or omit it entirely.

Q4: How long can I store leftovers?
A4: You can store leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving again.

Q5: Can I use a different type of cabbage?
A5: Yes, you can use red cabbage or a mix of red and green cabbage for a colorful twist.

Q6: Can I add more corn to the coleslaw?
A6: Of course! If you want a more corn-forward coleslaw, feel free to increase the amount of corn. Just adjust the dressing accordingly to maintain the right balance.

Q7: Is this recipe gluten-free?
A7: Yes, this recipe is naturally gluten-free. Just make sure to double-check the ingredients for any hidden gluten.

Q8: Can I use frozen corn?
A8: Yes, you can use frozen corn. Just make sure to cook it thoroughly and let it cool before adding it to the coleslaw.

Q9: How can I make this recipe spicier?
A9: You can add more chili powder, cayenne pepper, or even finely chopped jalapeños for an extra kick of heat.

Q10: What can I serve this with?
A10: This coleslaw is perfect with tacos, grilled meats, burgers, and even as a topping for wraps or sandwiches. It’s a great side dish for any summer meal!

Conclusion

This Mexican Street Corn-Inspired Coleslaw is a vibrant, creamy, and tangy twist on the classic Mexican street corn you know and love. It’s a dish that brings bold flavors and refreshing crunch, making it the perfect accompaniment to your next meal. Whether you’re serving it alongside grilled meats, tacos, or enjoying it on its own, this coleslaw is sure to become a staple in your recipe rotation.

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