If you’ve ever been enchanted by the vibrant flavors of Mexican street food, you’re going to adore this Mexican Street Corn Coleslaw Recipe. It takes the beloved elote—sweet corn slathered in creamy, tangy, spicy goodness—and reimagines it in a crunchy, refreshing coleslaw form. Picture tender green and purple cabbage, juicy corn kernels, a zesty lime-infused dressing, and a sprinkle of crumbly cotija cheese coming together to make a colorful, flavorful side that brightens up any meal. Whether you’re grilling up tacos, hosting a summer BBQ, or just craving something fresh and satisfying, this coleslaw will quickly become your go-to dish.
Ingredients You’ll Need
Making this Mexican Street Corn Coleslaw Recipe is a breeze thanks to its straightforward ingredients list. Each component is chosen to balance texture, flavor, and color, working in harmony to create that irresistible blend of creamy, tangy, and slightly spicy notes.
- 3 cups shredded green cabbage: Provides a crisp, fresh base with a mild flavor that lets other ingredients shine.
- 1 cup shredded purple cabbage (optional): Adds gorgeous color and a slightly earthier bite, making the coleslaw more visually appealing.
- 2 cups corn kernels: Sweet and juicy, they’re the star ingredient that nods to classic Mexican street corn.
- 1/4 cup mayonnaise: Gives the dressing creaminess and a smooth texture that coats every bite.
- 1/4 cup sour cream: Adds tang and balances the richness of the mayo.
- 1 tablespoon lime juice: Brings bright acidity that wakes up the flavors and adds freshness.
- 1 teaspoon lime zest: Intensifies lime’s aroma and flavor for an extra punch.
- 1/2 teaspoon chili powder: Offers smoky heat that gives the slaw its classic street corn character.
- 1/4 teaspoon smoked paprika: Contributes subtle smokiness, deepening the spice profile.
- 1/2 teaspoon garlic powder: Adds depth and a warm savory note.
- 1/4 cup chopped fresh cilantro: Bright, herbal freshness that complements lime perfectly.
- 1/3 cup crumbled cotija cheese (or feta): Salty and crumbly, it’s the finishing touch that emulates authentic elote toppings.
- Salt and black pepper to taste: Essential seasonings to bring everything into balance.
How to Make Mexican Street Corn Coleslaw Recipe
Step 1: Combine the Base Ingredients
Start by tossing the shredded green and purple cabbage together in a spacious mixing bowl. Add the corn kernels next—whether fresh, canned, or thawed, they bring that signature sweetness. Mixing these elements now ensures an even distribution of crunch and sweetness throughout your coleslaw.
Step 2: Whisk Together the Dressing
In a separate small bowl, blend the mayonnaise, sour cream, lime juice, and lime zest until smooth and creamy. Sprinkle in chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk it all together vigorously to marry the smoky, tangy, and savory flavors into a luscious dressing that will hug every cabbage strand.
Step 3: Dress the Coleslaw
Pour the dressing over your slaw and corn mixture. Using tongs or two large spoons, toss gently but thoroughly, ensuring every shred and kernel is beautifully coated. This step is key to infusing those unforgettable Mexican street corn tastes into each crunchy bite.
Step 4: Add Herbs and Cheese
Fold in the chopped cilantro and crumbled cotija cheese with care—the fresh herbs brighten the dish while the cheese adds that irresistible salty contrast that elevates the whole slaw.
Step 5: Chill Before Serving
Pop the coleslaw into the fridge for 15 to 30 minutes to let the flavors meld and develop. Serving it cold or at room temperature allows the creamy tang and spicy undertones to shine perfectly alongside the crunchy veggies.
How to Serve Mexican Street Corn Coleslaw Recipe
Garnishes
To make your Mexican Street Corn Coleslaw Recipe really pop, sprinkle a bit more cotija cheese and chopped cilantro on top right before serving. For an added zing, a light dusting of chili powder or a few lime wedges on the side amps up the visual appeal and flavor.
Side Dishes
This slaw pairs effortlessly with a variety of dishes, especially grilled meats like chicken or steak, spicy tacos, or even alongside burgers and hot dogs at your next cookout. Its bright, creamy, and crunchy nature also complements smoky BBQ dishes and can balance out rich, savory entrees beautifully.
Creative Ways to Present
Think beyond a simple bowl—serve the coleslaw layered in individual mason jars for a casual party treat, or use it as a fresh taco topping alongside grilled shrimp or carne asada. For a fun appetizer twist, scoop the slaw onto crispy tostada shells and garnish with a drizzle of hot sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Coleslaw Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, but the cabbage will soften slightly, so it’s best enjoyed fresh or within that window for optimal crunch.
Freezing
Freezing this coleslaw isn’t recommended because the creamy dressing and fresh cabbage tend to separate and become watery upon thawing. It’s definitely better made fresh or stored chilled short term.
Reheating
This coleslaw is designed to be enjoyed cold or at room temperature, so reheating is unnecessary. If you want a warmer side, try gently warming grilled corn or other cooked accompaniments while serving the slaw chilled.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works perfectly—just thaw it fully and drain any excess moisture to avoid watering down your coleslaw.
Is it possible to make this dish vegan?
Yes, to veganize this recipe, swap the mayonnaise and sour cream for plant-based alternatives and replace the cotija cheese with a vegan cheese or nutritional yeast for that cheesy flavor.
How spicy is this Mexican Street Corn Coleslaw Recipe?
The chili powder adds a gentle warmth, but you can easily adjust the spice level to your liking by reducing or increasing the amount used.
Can I add grilled corn instead of raw or canned?
Grilled corn adds a wonderful smoky, charred flavor that takes the coleslaw to another level—definitely recommended if you have the time!
What’s the best way to shred cabbage quickly?
Using a sharp chef’s knife or a mandoline slicer makes shredding cabbage easy and uniform, which helps with even texture and dressing coverage in your coleslaw.
Final Thoughts
This Mexican Street Corn Coleslaw Recipe is such a joyful way to bring the flavors of elote into a bright, crunchy salad that’s bursting with character. It’s easy to make, versatile, and guaranteed to be a hit at your next meal. Whether you’re sharing it with friends or savoring a bowl solo, it’s the kind of recipe that makes you want to come back for seconds. Give it a try—you won’t regret it!
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: Vegetarian, Gluten Free
Description
Mexican street corn coleslaw combines the zesty, creamy flavors of traditional elote with the satisfying crunch of fresh coleslaw. This vibrant side dish features sweet corn kernels, shredded green and purple cabbage, and a tangy, spicy dressing made with lime, mayonnaise, and sour cream. Enhanced with chili powder, smoked paprika, garlic, fresh cilantro, and crumbly cotija cheese, it’s perfect for complementing tacos, BBQs, or any summer gathering.
Ingredients
Vegetables and Base
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 2 cups corn kernels (fresh, canned, or thawed from frozen)
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Finishing Touches
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese (or feta)
Instructions
- Combine Vegetables: In a large bowl, mix the shredded green cabbage, optional purple cabbage, and corn kernels until evenly distributed, creating a colorful slaw base.
- Make the Dressing: In a small separate bowl, whisk together mayonnaise, sour cream, fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper to form a creamy, zesty dressing.
- Toss the Slaw: Pour the prepared dressing over the cabbage and corn mixture, then toss thoroughly until every ingredient is coated with the flavorful dressing.
- Add Fresh Ingredients: Fold in chopped cilantro and crumbled cotija cheese, which add brightness and a savory finish to the slaw.
- Chill and Serve: Refrigerate the coleslaw for 15 to 30 minutes to allow the flavors to blend beautifully. Serve chilled or at room temperature alongside your favorite dishes.
Notes
- For extra smoky flavor, use grilled corn instead of raw or canned.
- To make a lighter version, substitute Greek yogurt for sour cream.
- Adjust the amount of chili powder to your preferred spice level.
