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
Scale
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.
