Mexican Street Corn Coleslaw Recipe

This Mexican Street Corn Coleslaw is a delicious fusion of two popular dishes: coleslaw and Mexican street corn (elote). It’s a crunchy, creamy, and flavorful side dish that’s perfect for barbecues, potlucks, or weeknight dinners. Made with fresh corn, cabbage, and a tangy lime dressing with a hint of spice, this coleslaw is a unique twist that everyone will love!

Why You’ll Love This Mexican Street Corn Coleslaw Recipe

• Full of Flavor: It combines the creamy, tangy flavors of Mexican street corn with the crunchy texture of coleslaw, creating a bold and vibrant dish.
• Easy to Make: With simple ingredients and minimal prep, this recipe comes together in just 20 minutes.
• Perfect Side Dish: This coleslaw pairs beautifully with grilled meats, tacos, or as a topping for sandwiches and burgers.
• Crowd-Pleaser: Whether for a summer barbecue or family gathering, this coleslaw is always a hit with its unique combination of flavors.

Key Ingredients for Mexican Street Corn Coleslaw

1. Fresh Corn

• Fresh corn is charred to bring out its natural sweetness and add a smoky flavor, reminiscent of elote (Mexican street corn).

2. Green and Red Cabbage

• Shredded green and red cabbage provide the base for the coleslaw, adding crunch and color.

3. Mayo and Sour Cream

• The combination of mayonnaise and sour cream makes the dressing rich, creamy, and tangy.

4. Lime Juice

• Fresh lime juice adds a bright, zesty flavor that balances the richness of the dressing.

5. Cotija Cheese

• Cotija cheese is a crumbly, salty Mexican cheese that adds a savory depth to the coleslaw. Feta cheese can be used as a substitute.

6. Chili Powder and Cumin

• These spices give the coleslaw a warm, smoky flavor with just a hint of heat, characteristic of Mexican street corn.

7. Cilantro

• Fresh cilantro adds a burst of freshness and brightens the overall flavor of the dish.

How to Make Mexican Street Corn Coleslaw

This recipe is simple and quick to make, and it will be a hit at any gathering.

Step 1: Char the Corn

• Heat a grill or stovetop grill pan over medium-high heat. Brush 3 ears of fresh corn with olive oil and grill for about 8-10 minutes, turning occasionally, until the corn is charred in spots. Let it cool, then cut the kernels off the cob.

Step 2: Shred the Cabbage

• In a large mixing bowl, combine 3 cups of shredded green cabbage and 1 cup of shredded red cabbage. You can shred the cabbage using a knife, mandoline, or a food processor.

Step 3: Make the Dressing

• In a separate bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of fresh lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and a pinch of salt and pepper.

Step 4: Combine the Ingredients

• Add the charred corn kernels to the shredded cabbage, then pour the dressing over the top. Toss everything together until the cabbage and corn are evenly coated.

Step 5: Add Cotija Cheese and Cilantro

• Stir in 1/4 cup of crumbled Cotija cheese and 1/4 cup of chopped fresh cilantro. Taste and adjust seasoning if needed.

Step 6: Serve

• Serve the coleslaw chilled or at room temperature. Garnish with extra Cotija cheese, cilantro, and a sprinkle of chili powder if desired.

Tips for Making the Best Mexican Street Corn Coleslaw

1. Use Fresh Corn

• Fresh corn is ideal for this recipe to get the best flavor and texture. However, if fresh corn is not available, you can use frozen or canned corn, and char it in a hot skillet.

2. Grill the Corn for Extra Flavor

• Grilling the corn adds a smoky, charred flavor that really brings out the sweetness of the kernels. If you don’t have a grill, you can roast the corn in the oven or char it in a hot skillet.

3. Adjust the Spice Level

• If you like a spicier coleslaw, add more chili powder or a pinch of cayenne pepper to the dressing.

4. Make Ahead

• This coleslaw can be made ahead of time and stored in the refrigerator for up to 24 hours. Just wait to add the cheese and cilantro until right before serving to keep them fresh.

5. Serve with Grilled Meats or Tacos

• This coleslaw pairs perfectly with grilled meats, fish tacos, or as a side to your favorite Mexican dishes.

Recipe Variations

1. Spicy Mexican Street Corn Coleslaw

• Add diced jalapeños or a pinch of cayenne pepper to the dressing for a spicier version of this coleslaw.

2. Avocado Corn Coleslaw

• Dice 1 ripe avocado and gently fold it into the coleslaw for a creamy, rich texture that pairs beautifully with the tangy dressing.

3. Vegan Mexican Street Corn Coleslaw

• Swap the mayo and sour cream for vegan alternatives and omit the Cotija cheese for a plant-based version of this dish.

4. Mexican Street Corn Pasta Salad

• Mix cooked pasta, such as rotini or penne, into the coleslaw to turn this dish into a hearty pasta salad.

5. Elote-Style Slaw Tacos

• Use this coleslaw as a topping for tacos, grilled chicken, or fish for a crunchy, flavorful addition.

FAQs: Mexican Street Corn Coleslaw

1. Can I Use Frozen or Canned Corn?

• Yes, if fresh corn isn’t available, you can use frozen or canned corn. Just be sure to char the corn in a hot skillet to add flavor.

2. How Long Does This Coleslaw Last?

• This coleslaw can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best served fresh to maintain the crunchiness of the cabbage.

3. Can I Make This Coleslaw Ahead of Time?

• Yes, you can prepare the coleslaw a day in advance. Just wait to add the cilantro and Cotija cheese until just before serving.

4. What Can I Serve with Mexican Street Corn Coleslaw?

• This coleslaw is great alongside grilled chicken, fish, tacos, burgers, or as part of a barbecue spread.

5. Can I Make This Coleslaw Dairy-Free?

• Yes! Simply swap the sour cream and mayonnaise for dairy-free alternatives and omit the Cotija cheese or replace it with a dairy-free cheese