If you’re ready to elevate your side dish game, Mexican Street Corn Coleslaw is about to become your new obsession. Imagine the vibrant, tangy, and slightly smoky flavors of classic elote—Mexico’s beloved street corn—tossed into a refreshing bowl of crunchy coleslaw. This easy-to-make dish blends sweet corn, crisp shredded cabbage, creamy dressing, bold spices, and a sprinkle of cotija cheese, resulting in an irresistible mix that brings color and excitement to any table. Whether you’re hosting a summer barbecue, planning a taco night, or simply craving something extra special, Mexican Street Corn Coleslaw has you covered!
Ingredients You’ll Need
This coleslaw comes together with a handful of everyday ingredients, each thoughtfully chosen to add a burst of flavor, texture, or color. You’ll recognize most of them from your pantry or fridge, and together, they create that signature elote-inspired taste.
- Shredded green cabbage: Provides a crisp, crunchy base that soaks up all the delectable dressing.
- Corn kernels: Sweet and juicy, they’re the heart of this dish—use grilled for an extra smoky kick!
- Mayonnaise: Brings creamy richness that ties all the ingredients together.
- Sour cream: Adds a tangy twist, balancing out the sweetness of the corn and creaminess of the mayo.
- Fresh cilantro, chopped: Delivers herbal freshness and a splash of color.
- Cotija cheese, crumbled: Lends salty, savory notes for that ultra-authentic Mexican finish.
- Jalapeño, finely diced (optional): Just a bit for those who crave a gentle heat and extra flavor.
- Lime juice: Brightens everything up and brings a zing that’s essential to every bite.
- Chili powder: Adds subtle warmth and echoes the street corn’s familiar spice.
- Garlic powder: Rounds out the dressing with savory undertones.
- Salt and pepper to taste: Simple but vital to let every ingredient shine.
How to Make Mexican Street Corn Coleslaw
Step 1: Combine the Crunchy Base
Grab a large mixing bowl and toss in the shredded cabbage along with your corn kernels. If you can, use fresh, grilled, or even charred corn for an extra layer of flavor. The cabbage brings that legendary crunch while the corn holds all the sweetness you could ask for—together, they’re the start of something delicious.
Step 2: Whisk the Tangy Dressing
In a smaller bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until beautifully smooth. This luscious dressing is what transforms the slaw from simple to extraordinary; the chili powder and lime juice bring a lively pop, while the creamy base unifies every bite.
Step 3: Dress and Toss
Pour your dressing over the cabbage and corn mixture. Toss everything together until it’s fully coated—this is when all the magic happens. Don’t worry if it looks a little thick at first; after a gentle mix, every shred of cabbage and kernel of corn will be drenched in flavor.
Step 4: Add Freshness and Cheese
Fold in the vibrant cilantro, crumbled cotija cheese, and jalapeño if you want a bit of gentle heat. Mix just until everything is evenly distributed, taking care not to over-stir so your cheese stays in crave-worthy little pockets.
Step 5: Chill and Serve
Pop your Mexican Street Corn Coleslaw in the fridge for 10 to 15 minutes to let the flavors meld. This short chill time lets the dressing settle in and gives you a perfectly cool and creamy dish to serve alongside your favorite mains.
How to Serve Mexican Street Corn Coleslaw
Garnishes
Don’t be shy with toppings! A few extra sprinkles of cotija cheese, fresh cilantro leaves, and a good squeeze of lime juice right before serving take Mexican Street Corn Coleslaw to the next level. For a bold visual, scatter a pinch more chili powder or add paper-thin slices of jalapeño for color and spice.
Side Dishes
This coleslaw pairs brilliantly with grilled meats—think juicy steaks, roasted chicken, or smoky barbecue. It’s just as fitting next to a pile of tacos, burritos, or loaded quesadillas. The cool, crunchy texture offers a fresh contrast to spicy or smoky main dishes.
Creative Ways to Present
Go beyond the bowl by serving Mexican Street Corn Coleslaw as a taco topping, or pile it onto burgers and sandwiches for an irresistible crunch. You can even use it as a festive salad base: add grilled shrimp, black beans, or avocado cubes for a satisfying meal-in-a-bowl that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mexican Street Corn Coleslaw in an airtight container in the fridge. It will stay fresh and tasty for up to 2 days, though the cabbage may soften slightly as it soaks up more of that delicious dressing. Give it a quick toss before serving again to perk everything back up!
Freezing
Coleslaw with a creamy dressing doesn’t freeze well—it tends to separate after thawing. For best results, enjoy your Mexican Street Corn Coleslaw while it’s fresh, or make a smaller batch if you’re planning ahead.
Reheating
This is one dish that’s best served chilled or at room temperature. If your coleslaw gets a little too cold in the fridge, simply let it sit out for a few minutes, give it a toss, and dig in—no actual reheating required.
FAQs
Can I make Mexican Street Corn Coleslaw ahead of time?
Absolutely! In fact, letting it chill for an hour or so helps the flavors come together beautifully. Just wait to add extra garnishes until serving for the freshest taste and best presentation.
What can I use instead of cotija cheese?
If cotija isn’t available, crumbled feta is a fantastic substitute. It shares that salty, crumbly texture and complements the other Mexican Street Corn Coleslaw flavors perfectly.
Is this recipe spicy?
The base recipe is mild and perfect for all ages, but you can dial up the heat by adding extra jalapeño or a dash of hot sauce. Or simply leave out the jalapeño if you want to keep things mellow.
Can I use a bag of coleslaw mix instead of shredding cabbage?
Definitely! A bag of pre-shredded coleslaw mix saves time and works beautifully here. Just add the fresh corn and other tasty elements to make it your own.
Is Mexican Street Corn Coleslaw gluten free?
Yes, all the ingredients are naturally gluten free, making this dish ideal for anyone avoiding wheat or gluten-containing foods. As always, make sure your brands of spice and cheese are gluten free for total peace of mind.
Final Thoughts
There’s a reason Mexican Street Corn Coleslaw shows up at every gathering and cookout in my house—it’s easy, bursting with flavor, and always gets rave reviews. If you’re eager for a side dish that doubles as a conversation starter, give this recipe a try and watch everyone come back for seconds!
Print
Mexican Street Corn Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian
Description
This Mexican Street Corn Coleslaw is a zesty and flavorful twist on traditional coleslaw, combining the crunch of cabbage with the sweetness of corn and the tang of lime and cilantro. It’s a perfect side dish for your next barbecue or taco night!
Ingredients
Coleslaw:
- 3 cups shredded green cabbage
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese
- 1 jalapeño finely diced (optional)
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cabbage and corn. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Pour the dressing over the cabbage and corn mixture and toss until evenly coated.
- Add the cilantro, cotija cheese, and diced jalapeño if using, then mix gently. Taste and adjust seasoning as needed. Chill for 10–15 minutes before serving to allow flavors to meld.
Notes
- For extra flavor, use grilled or charred corn.
- You can substitute Greek yogurt for the sour cream or mayo for a lighter version.
- Great as a side dish or taco topping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
