If you’ve ever been charmed by the tangy, creamy, and zesty flavors of classic Mexican street corn, get ready to fall in love all over again with this crunchy, colorful Mexican Street Corn-Inspired Coleslaw. It’s everything we adore about elote—roasted sweet corn, zippy lime, a shower of cotija cheese, and the slightest kiss of spice—tossed into a vibrant pile of cabbage for an irresistible side that feels both familiar and refreshingly new. Whether you need a crowd-pleasing barbecue companion or a punchy topping for tacos, this slaw brings a burst of fiesta flavor to any table.
Ingredients You’ll Need
One of the best parts about this Mexican Street Corn-Inspired Coleslaw is how it comes together with fresh, simple ingredients—each one playing an essential role. Expect crunch from the cabbage, creamy richness from the dressing, and loads of lively accents from creamy cheese, sweet corn, tangy lime, and just the right amount of spice.
- Shredded green cabbage (4 cups): The sturdy base that gives the slaw its signature crunch and a neutral background for all the bold flavors.
- Shredded red cabbage (1 cup): Adds not only vibrance but also a subtle peppery note that balances things out.
- Corn kernels (1 cup): Sweet, juicy pops of corn mimic the street corn inspiration—use fresh, canned, or thawed frozen depending on what’s handy.
- Cotija cheese, crumbled (1/2 cup): Salty, crumbly, and deeply savory, cotija is the essence of Mexican street corn—feta works in a pinch.
- Fresh cilantro, chopped (1/4 cup): Brings unmistakable freshness and color to the coleslaw.
- Red onion, finely chopped (1/4 cup): Give the dish a little bite and extra punch of flavor—we love how just a bit goes a long way.
- Mayonnaise (1/4 cup): The creamy backbone of the dressing, holding everything together and delivering that signature richness.
- Sour cream (2 tbsp): Adds a subtle tang and helps lighten up the dressing, just like authentic elote.
- Lime juice (1 tbsp): Fresh and bright, lime wakes up every flavor in the bowl—you’ll never want to skip it.
- Lime zest (1/2 tsp): For pure sunshiny punch, a bit of zest takes the lime flavor to new heights.
- Chili powder (1/2 tsp): Balances creamy with smoky, bringing gentle heat without overpowering.
- Salt and pepper, to taste: Rounds it all out and lets the other ingredients shine.
How to Make Mexican Street Corn-Inspired Coleslaw
Step 1: Mix the Veggies and Cheese
Grab a roomy mixing bowl and pile in the green cabbage, red cabbage, corn kernels, cotija cheese, fresh cilantro, and red onion. Toss it all together with your hands or a large spoon until every bite looks lively and well-mixed. This creates the fresh, colorful canvas that makes Mexican Street Corn-Inspired Coleslaw irresistible—and the more you fluff it, the more beautiful (and tasty) it gets.
Step 2: Whisk the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, salt, and pepper. Stir until the dressing is perfectly smooth and speckled with lime and spice. It should be extra creamy and smell downright zesty—don’t be shy about sneaking a taste!
Step 3: Toss and Combine
Now, pour the luscious dressing over your cabbage mixture, making sure to scrape out every last bit. Toss really well, ensuring the dressing hugs every piece of cabbage, corn, and cheese. You want each bite of your Mexican Street Corn-Inspired Coleslaw to carry that creamy, tangy goodness.
Step 4: Chill and Meld the Flavors
To let all those dynamic flavors meld, pop the bowl in the fridge for at least 15 minutes. This brief rest works magic: the cabbage softens just slightly, the dressing thickens, and the street corn-inspired flavors settle in beautifully. If you’re prepping ahead, it will stay fantastic for a couple of hours, making it perfect for entertaining.
Step 5: Serve and Enjoy
When it’s time to serve, give the slaw another quick toss, then spoon it onto your platter or into a serving bowl. Serve it cold or let it sit out to reach room temperature—either way, your Mexican Street Corn-Inspired Coleslaw is ready to wow!
How to Serve Mexican Street Corn-Inspired Coleslaw
Garnishes
A finishing sprinkle of extra cotija cheese and a handful of chopped cilantro on top make your Mexican Street Corn-Inspired Coleslaw pop with color and flavor. For a little heat, a dusting of chili powder or a scattering of thinly sliced fresh jalapeños sends it over the top, both visually and taste-wise.
Side Dishes
This slaw is a flavor-packed companion for so many dishes. It pairs beautifully with grilled meats, classic burgers, tacos, fresh seafood, or veggie burgers. The creaminess and slight tang bring harmony to spiced mains, making it ideal for any backyard cookout or weeknight taco night.
Creative Ways to Present
Think beyond the bowl! Stuff Mexican Street Corn-Inspired Coleslaw into warm tortillas for veggie tacos, scoop it atop grilled corn on the cob for double street corn flair, or pile it onto pulled chicken sandwiches. Individual mason jar servings also make for whimsical picnic or party eats.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Mexican Street Corn-Inspired Coleslaw to an airtight container and refrigerate. It will stay crisp and delicious for up to 2 days, though the cabbage will soften further the longer it sits.
Freezing
Coleslaw doesn’t freeze well because the fresh cabbage loses its crunch and the creamy dressing can separate after thawing. For the best flavor and texture, make only as much as you’ll eat within a couple of days and skip freezing this time-honored side.
Reheating
No reheating required! Mexican Street Corn-Inspired Coleslaw is meant to be enjoyed cold straight from the fridge, or you can let it stand at room temperature for about 15 minutes before serving if you prefer.
FAQs
Can I substitute the cotija cheese?
Absolutely! If cotija isn’t available, crumbled feta delivers a similar salty kick and crumbly texture, making it a great stand-in for your Mexican Street Corn-Inspired Coleslaw.
How can I make this slaw spicier?
To dial up the heat, stir a little smoked paprika or cayenne into the dressing, or add minced jalapeño to the slaw mix. Adjust the spice gradually until it’s just right for your crowd.
Is there a way to make this vegan?
Definitely—simply use your favorite plant-based mayonnaise, vegan sour cream, and a dairy-free, salty cheese alternative. The flavors of Mexican Street Corn-Inspired Coleslaw are still spectacular without dairy!
Can I prepare the slaw ahead of time?
Yes, you can! Mix everything together and refrigerate for up to 24 hours before serving. If prepping further ahead, keep the vegetables and dressing separate until just before tossing to preserve maximum crunch.
What’s the best corn to use?
Fresh corn is unbeatable (especially if you grill or roast it first), but high-quality canned or frozen (thawed) corn makes this recipe lightning quick without sacrificing flavor. The key is choosing corn with a naturally sweet, crisp bite.
Final Thoughts
There’s just something magical about the way creamy, tangy, and crunchy come together in this Mexican Street Corn-Inspired Coleslaw. It’s a dish I find myself making again and again, whether for a lively get-together or just an ordinary Thursday dinner. Give this recipe a try and watch it become the side everyone asks for—your tastebuds (and your friends) will thank you!
Print
Mexican Street Corn-Inspired Coleslaw Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Street Corn-Inspired Coleslaw is a flavorful twist on traditional coleslaw, featuring a mix of green and red cabbage, sweet corn, cotija cheese, and a zesty lime dressing. Perfect for summer BBQs or as a refreshing side dish any time of the year.
Ingredients
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
For the Dressing:
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp lime zest
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the green cabbage, red cabbage, corn, cotija cheese, cilantro, and red onion. Mix well.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, salt, and pepper until smooth. Adjust seasoning to taste.
- Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
- Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
- Serve cold or at room temperature as a side dish.
Notes
- For extra flavor, use fire-roasted corn or grill fresh corn before adding it.
- You can substitute cotija with feta if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
