If you love the bold, zesty flavors of Mexican street corn (elote) and the crisp, refreshing crunch of coleslaw, get ready for a game-changing side dish! This Mexican Street Corn Coleslaw is the best of both worlds—sweet corn, crunchy cabbage, a creamy, tangy dressing, and a little spice to keep things exciting. Trust me, you’re going to love this!
Why You’ll Love Mexican Street Corn Coleslaw
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re making it for backyard BBQs, taco nights, or a quick lunch, this coleslaw fits any occasion. Here’s why it’s a favorite:
Versatile: Works as a side, taco topping, or even a filling for burritos and sandwiches.
Budget-Friendly: Uses simple, affordable ingredients but delivers big flavor.
Quick and Easy: Just chop, mix, and serve! No need for fancy techniques or long prep times.
Customizable: Adjust the spice level, swap out ingredients, or add your favorite mix-ins.
Crowd-Pleasing: A hit with both kids and adults. It’s creamy, crunchy, tangy, and just a little bit spicy—what’s not to love?
Ingredients
Ingredients in Mexican Street Corn Coleslaw
Here’s what makes this slaw so vibrant and flavorful:
Corn: Sweet, slightly charred corn kernels bring a smoky depth to the dish. Fresh, frozen, or canned all work!
Cabbage: A mix of green and purple cabbage gives it that classic coleslaw crunch.
Mayonnaise & Sour Cream: The creamy base that ties everything together with richness and tang.
Lime Juice: Bright and zesty, adding a fresh kick to balance the creaminess.
Cotija Cheese: Salty, crumbly cheese that gives this slaw its authentic Mexican street corn vibe. Feta or Parmesan can be used as substitutes.
Jalapeño: Adds just the right amount of heat. Want it spicier? Use serrano peppers!
Cilantro: A fresh, herby boost that makes everything pop.
Chili Powder & Smoked Paprika: Give the dish that signature Mexican street corn flavor with a little smoky warmth.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
If using fresh or frozen corn, heat a pan over medium-high heat and lightly char the corn for a smoky flavor. No need to cook if using canned corn—just drain and go!
Combine Ingredients
In a large bowl, mix together the shredded cabbage, corn, jalapeño, and cilantro. This is where the crunchy magic happens!
Prepare Your Dressing
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt. This creamy, tangy, and slightly spicy dressing is what makes this coleslaw irresistible.
Assemble the Dish
Pour the dressing over the coleslaw mix and toss everything together until evenly coated. Let it sit for at least 10 minutes to allow the flavors to meld beautifully.
Finishing Touches
Sprinkle crumbled Cotija cheese over the top and give it a final toss. Taste and adjust seasoning if needed.
Serve and Enjoy
Serve chilled or at room temperature. Whether it’s on tacos, burgers, or as a side, this coleslaw will steal the show!
Nutrition Facts
Servings: 6
Calories per serving: Approximately 200
Preparation Time
Prep Time: 10 minutes
Cook Time: 5 minutes (if charring corn)
Total Time: 15 minutes
How to Serve Mexican Street Corn Coleslaw
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Taco topping: Add it to chicken, beef, shrimp, or veggie tacos for a fresh, creamy crunch.
- BBQ side dish: Perfect with grilled meats, burgers, or hot dogs.
- Burrito or sandwich filling: Adds a zesty crunch to wraps and sandwiches.
- Standalone salad: Eat it as is for a light, flavorful dish!
Additional Tips
- Make it dairy-free: Swap the Cotija cheese for a dairy-free alternative or just leave it out.
- Adjust the spice: Use less jalapeño for mild heat, or add hot sauce for extra spice.
- Make ahead: This coleslaw tastes even better after chilling for a few hours. Just give it a quick toss before serving!
- Leftovers: Store in an airtight container in the fridge for up to 2 days.
FAQ’s
1. Can I make this coleslaw ahead of time?
Yes! It actually gets better after sitting for a couple of hours in the fridge.
2. Can I use bagged coleslaw mix?
Absolutely! It saves time and works just as well.
3. How do I make it less spicy?
Skip the jalapeño or use less chili powder. You can also add a little honey to balance the heat.
4. Can I use frozen corn?
Yes, just thaw and lightly char it in a pan for extra flavor.
5. What can I use instead of Cotija cheese?
Feta or Parmesan are great substitutes.
6. How long does it last in the fridge?
It’s best eaten within 1–2 days before the cabbage starts to soften too much.
7. Can I make this vegan?
Yes! Swap the mayo and sour cream for dairy-free versions, and skip the cheese.
8. What type of cabbage should I use?
A mix of green and purple cabbage gives it the best color and crunch.
9. Can I add protein to this dish?
Definitely! Grilled shrimp, shredded chicken, or black beans would all be delicious additions.
10. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works great for a healthier twist.
Conclusion
Mexican Street Corn Coleslaw is fresh, creamy, crunchy, and packed with bold flavor. It’s the perfect side dish for any meal, whether you’re grilling, having taco night, or just craving something deliciously different. Make it once, and you’ll be hooked!
Print
Mexican Street Corn Coleslaw
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad/Side Dish
- Method: No-Cook
- Cuisine: Mexican / Tex-Mex
- Diet: Vegetarian
Description
A refreshing twist on classic street corn with a creamy coleslaw base that blends sweet corn, tangy lime, and a hint of spice for a vibrant side dish.
Ingredients
– 4 cups fresh corn kernels (or thawed frozen corn)
– 2 cups coleslaw mix (shredded cabbage and carrots)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– Juice of 2 limes
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper, to taste
– 1/4 cup fresh cilantro, chopped
Instructions
1. In a large bowl, combine the corn kernels, coleslaw mix, and chopped cilantro.
2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper until smooth.
3. Pour the dressing over the corn and cabbage mixture and toss until everything is evenly coated.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, stir once more and garnish with additional cilantro and a squeeze of lime if desired.
Notes
– For an extra burst of color and crunch, add diced red bell pepper or chopped scallions.
– Adjust the seasoning according to your taste. If you prefer it spicier, add a bit more cayenne pepper.
– This dish can be made a few hours ahead; just give it a good toss before serving.
Nutrition
- Serving Size: 1 serving (approx 1/4 recipe)
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg