Mexican Street Corn Coleslaw: A Delicious & Easy Recipe

Mexican Street Corn Coleslaw: Prepare to be amazed! This isn’t your grandma’s coleslaw. Forget the mayonnaise-drenched, bland side dish you might be used to. We’re taking a vibrant, flavorful trip south of the border with a creamy, tangy, and utterly addictive twist on a classic. Imagine the smoky char of grilled corn, the zesty kick of lime, the creamy coolness of cotija cheese, all tossed together with crisp, shredded cabbage. Sounds divine, right?

Elote, or Mexican Street Corn, is a beloved snack sold by street vendors throughout Mexico. Its origins are deeply rooted in Mexican culinary tradition, representing a simple yet satisfying way to enjoy fresh, seasonal corn. The combination of smoky, sweet, and spicy flavors has made it a global phenomenon. We’ve taken the essence of elote and transformed it into a refreshing coleslaw that’s perfect for barbecues, potlucks, or even a quick and easy weeknight side.

People adore this dish because it’s a flavor explosion! The sweetness of the corn perfectly complements the tanginess of the lime and the slight heat from the chili powder. The creamy dressing binds everything together, while the crunchy cabbage provides a satisfying texture. Plus, this Mexican Street Corn Coleslaw is incredibly easy to make, requiring minimal cooking and prep time. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe!

Ingredients:

• For the Coleslaw:
• 1 medium head green cabbage, shredded (about 6 cups)
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 2 ears of corn, kernels removed (about 1 1/2 cups)
• 1/2 cup crumbled Cotija cheese
• 1/4 cup thinly sliced red onion
• 1 jalapeño, seeded and minced (optional)
• For the Mexican Street Corn Dressing:
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• Optional Garnishes:
• Extra Cotija cheese
• Lime wedges
• Chopped cilantro
• Hot sauce

Preparing the Corn

1. Grill the Corn (Recommended): Preheat your grill to medium-high heat. Brush the corn ears with a little olive oil or vegetable oil. Grill the corn, turning occasionally, until the kernels are lightly charred and tender, about 8-10 minutes. Let the corn cool slightly before cutting the kernels off the cob. Grilling the corn adds a wonderful smoky flavor that really elevates the coleslaw.
2. Boil the Corn (Alternative): If you don’t have a grill, you can boil the corn. Bring a large pot of water to a boil. Add the corn ears and cook for 5-7 minutes, or until the kernels are tender. Let the corn cool slightly before cutting the kernels off the cob.
3. Sauté the Corn (Another Alternative): You can also sauté the corn kernels in a skillet. Heat a tablespoon of olive oil or vegetable oil in a skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they are lightly browned and tender, about 5-7 minutes. This method is quick and easy, and it still adds a nice flavor to the corn.
4. Cut the Kernels: Once the corn is cool enough to handle, stand each ear of corn upright on a cutting board. Use a sharp knife to carefully cut the kernels off the cob, working from top to bottom. Try to get as close to the cob as possible to maximize the yield.

Making the Mexican Street Corn Dressing

1. Combine the Ingredients: In a medium-sized bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using). Make sure everything is well combined and there are no lumps.
2. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You might want to add more lime juice for extra tanginess, more chili powder for extra flavor, or more cayenne pepper for extra heat. Don’t be afraid to experiment until you get the perfect flavor balance.
3. Season with Salt and Pepper: Season the dressing with salt and black pepper to taste. Start with a small amount and add more as needed. Remember that the Cotija cheese is also salty, so don’t over-salt the dressing.
4. Chill (Optional): For the best flavor, cover the dressing and refrigerate it for at least 30 minutes before using. This will allow the flavors to meld together and deepen. However, if you’re short on time, you can use the dressing immediately.

Assembling the Mexican Street Corn Coleslaw

1. Combine the Coleslaw Ingredients: In a large bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, chopped cilantro, corn kernels, crumbled Cotija cheese, thinly sliced red onion, and minced jalapeño (if using). Make sure all the ingredients are evenly distributed.
2. Add the Dressing: Pour the Mexican Street Corn Dressing over the coleslaw mixture. Start with about half of the dressing and add more as needed, tossing gently to coat. You want the coleslaw to be well-coated but not swimming in dressing.
3. Toss Gently: Use tongs or your hands to gently toss the coleslaw until all the ingredients are evenly coated with the dressing. Be careful not to overmix, as this can make the coleslaw soggy.
4. Taste and Adjust: Taste the coleslaw and adjust the seasonings as needed. You might want to add more salt, pepper, lime juice, or chili powder to taste.
5. Chill (Recommended): For the best flavor, cover the coleslaw and refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld together and the coleslaw to become even more flavorful. However, you can also serve it immediately if you prefer.
6. Garnish and Serve: Before serving, garnish the coleslaw with extra Cotija cheese, lime wedges, and chopped cilantro. You can also add a drizzle of hot sauce for extra heat. Serve the coleslaw chilled and enjoy!

Tips and Variations

• Make it Vegan: To make this coleslaw vegan, substitute the mayonnaise with vegan mayonnaise and the sour cream with vegan sour cream or Greek yogurt alternative. Omit the Cotija cheese or use a vegan Cotija cheese alternative.
• Add More Vegetables: Feel free to add other vegetables to the coleslaw, such as bell peppers, cucumbers, or jicama.
• Use Different Types of Corn: You can use white, yellow, or bi-color corn for this recipe. You can also use frozen corn if fresh corn is not available. Just make sure to thaw the frozen corn before using it.
• Adjust the Heat Level: If you’re not a fan of spicy food, you can omit the jalapeño and cayenne pepper. If you like it extra spicy, you can add more jalapeño or cayenne pepper, or use a hotter variety of chili powder.
• Make it Ahead: This coleslaw can be made ahead of time and stored in the refrigerator for up to 2 days. However, the coleslaw will become more watery as it sits, so it’s best to add the dressing just before serving.
• Serving Suggestions: This Mexican Street Corn Coleslaw is a great side dish for tacos, grilled chicken, fish, or burgers. It’s also a delicious topping for nachos or tostadas. You can even serve it as a light lunch or snack.

Storing Leftovers

Store any leftover Mexican Street Corn Coleslaw in an airtight container in the refrigerator for up to 2 days. Keep in mind that the coleslaw will become more watery as it sits, so it’s best to consume it as soon as possible.

Why This Recipe Works

This recipe works because it combines the classic flavors of Mexican street corn with the refreshing crunch of coleslaw. The grilled corn adds a smoky sweetness, while the Cotija cheese provides a salty, savory element. The lime juice and chili powder add a tangy, spicy kick, and the cilantro adds a fresh, herbaceous note. The combination of textures and flavors is simply irresistible!

Enjoy!

I hope you enjoy this Mexican Street Corn Coleslaw recipe as much as I do! It’s a perfect side dish for any summer gathering, and it’s sure to be a crowd-pleaser. Don’t be afraid to experiment with the ingredients and adjust the seasonings to your liking. Happy cooking!

Conclusion:

This Mexican Street Corn Coleslaw isn’t just another side dish; it’s a vibrant explosion of flavor that will transform your summer gatherings and weeknight meals. The creamy, tangy dressing perfectly complements the sweetness of the corn and the satisfying crunch of the cabbage, creating a symphony of textures and tastes that will leave you wanting more. Trust me, once you try this, you’ll be making it on repeat!

Why is this a must-try? Because it’s incredibly easy to make, requires minimal ingredients, and delivers maximum flavor. Forget boring, bland coleslaw – this recipe elevates the classic to a whole new level. The combination of the traditional Mexican street corn flavors – the cotija cheese, chili powder, and lime – with the refreshing coolness of coleslaw is simply irresistible. It’s the perfect balance of sweet, savory, spicy, and tangy, making it a crowd-pleaser for any occasion. Plus, it’s a fantastic way to use up leftover grilled corn!

But the best part? This recipe is incredibly versatile. Serve it as a side dish with grilled chicken, fish tacos, or pulled pork sandwiches. It’s also fantastic as a topping for burgers or hot dogs, adding a burst of freshness and flavor. For a vegetarian option, try pairing it with black bean burgers or grilled halloumi.

Looking for variations? Get creative! Add some diced avocado for extra creaminess and healthy fats. A sprinkle of chopped cilantro adds a fresh, herbaceous note. For a spicier kick, incorporate some finely diced jalapeño or a dash of your favorite hot sauce. You could even add some grilled shrimp or shredded chicken directly into the coleslaw for a complete and satisfying meal. If you’re not a fan of cotija cheese, crumbled feta or queso fresco would also work beautifully. Don’t be afraid to experiment and make it your own!

Serving Suggestions:

* As a side dish: Perfect alongside grilled meats, fish, or vegetarian entrees.
* As a topping: Elevate your burgers, hot dogs, or tacos with a generous scoop.
* As a salad: Add grilled protein for a complete and satisfying meal.
* For potlucks and BBQs: A guaranteed crowd-pleaser that’s easy to transport.

Variations to Explore:

* Add diced avocado for extra creaminess.
* Incorporate chopped cilantro for a fresh, herbaceous flavor.
* Spice it up with diced jalapeño or hot sauce.
* Substitute feta or queso fresco for cotija cheese.
* Add grilled shrimp or shredded chicken for a complete meal.

I’m confident that you’ll love this Mexican Street Corn Coleslaw as much as I do. It’s a guaranteed hit at any gathering, and it’s so easy to make that you’ll find yourself whipping it up all the time. So, what are you waiting for? Grab your ingredients, head to the kitchen, and get ready to experience a flavor explosion!

I can’t wait to hear what you think! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable, and I love hearing about your culinary adventures. Happy cooking!

---