This Mexican street corn coleslaw brings together vibrant flavors and textures in a creamy, crunchy dish. It’s quick and easy to prepare, making it a perfect, family-friendly side for any meal. With smoky, tangy, and slightly spicy notes, it’s a refreshing twist on classic coleslaw that will have everyone asking for seconds!
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Why You’ll Love This Mexican Street Corn Coleslaw
This coleslaw is not just a side dish; it’s a celebration of flavors. The combination of fresh cabbages and sweet corn creates a delightful crunch. Meanwhile, the creamy dressing binds everything together with a tangy kick that brightens your palate. Perfect for summer barbecues or as a meal prep staple, this dish is sure to impress your family and friends!
Ingredients for Mexican Street Corn Coleslaw
Key Coleslaw Components
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels (fresh, canned, or frozen)
Flavorful Dressing Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup fresh cilantro, chopped
- ¼ cup cotija cheese, crumbled
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- Salt and pepper to taste
Optional Add-ins for Extra Zing
- 1 jalapeño, finely diced (optional)
- 1 red onion, diced (optional)
How to Make Mexican Street Corn Coleslaw
Preparing the Corn
For the freshest flavor, grill your corn. Heat your grill to medium-high and grill fresh corn for 5-7 minutes until slightly charred. If you’re short on time, feel free to use thawed frozen or canned corn.
Assembling the Coleslaw Base
In a large bowl, toss together the shredded green and purple cabbage, prepared corn, chopped cilantro, crumbled cotija cheese, and diced jalapeño and red onion if you’re using them. This colorful mix is both appealing and packed with nutrients!
Crafting the Creamy Dressing
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. This creamy dressing is the secret to bringing your coleslaw to life.
Bringing It All Together
Once your dressing is smooth and well-combined, pour it over the vegetable mixture. Toss everything together gently to ensure every bite is coated with that delicious creamy goodness.
Chilling for Optimal Flavor
For the best results, refrigerate your coleslaw for at least 30 minutes. This allows the flavors to meld beautifully, making each bite even more delightful.
Tips for the Best Elote Coleslaw
Enhancing the Smoky Flavor
Grilling the corn adds a beautiful smoky flavor. If you want to amplify this taste, consider adding a touch of smoked paprika.
Adjusting Spice Levels
If you like heat, increase the amount of jalapeño or add a pinch of cayenne pepper to the dressing. It’s easy to customize this dish to your taste!
Making it Ahead of Time
This coleslaw can be made ahead of time, perfect for busy days or gatherings. Just be sure to let it chill for a while before serving.
Garnishes for Presentation
For an extra touch, garnish your coleslaw with additional cotija cheese and a sprinkle of chili powder right before serving. It adds a pop of color and flavor!
Serving Suggestions for Mexican Street Corn Coleslaw
Perfect Pairings with BBQ
This coleslaw is an excellent side for your summer BBQs, complementing grilled steaks and chicken beautifully. Check out our Cinco De Mayo Side Dishes for more ideas.
As a Taco Topping
Try adding this coleslaw as a crunchy topping for your tacos. It pairs well with Beef Birria Tacos or Chicken Tacos!
Versatile Side Dish Options
Whether it’s alongside Crispy Black Bean Tacos or served with homemade Soft Flour Tortillas, this coleslaw fits perfectly into any meal plan.
Storing Your Mexican Street Corn Coleslaw
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish keeps well, but it’s best enjoyed fresh for maximum crunch.
Substitutions and Variations
Dairy-Free and Vegan Options
If you need a dairy-free alternative, substitute vegan mayo and sour cream. You can even skip the cheese or use a dairy-free cheese alternative.
Adding More Vegetables
Feel free to customize your coleslaw by adding shredded carrots, bell peppers, or even tomatoes for extra texture and flavor!
Alternative Cheese Choices
While cotija cheese offers a distinct flavor, you can also use feta or Parmesan if you prefer. Each will give a unique twist to your coleslaw.
Related Recipes to try
FAQs
What ingredients do I need for mexican street corn coleslaw?
You will need shredded green and purple cabbage, corn kernels, mayonnaise, sour cream, cilantro, cotija cheese, jalapeño, red onion (optional), chili powder, smoked paprika, garlic, lime juice, salt, and pepper.
How do I make mexican street corn coleslaw step by step?
First, prepare your corn, then assemble the cabbage and other ingredients in a bowl. Next, whisk together the dressing ingredients, combine, and chill for optimal flavor.
Can I make mexican street corn coleslaw ahead of time?
Yes! You can prepare the coleslaw ahead of time. Just make sure to refrigerate it for at least 30 minutes before serving to let the flavors meld.
How should I store leftover mexican street corn coleslaw?
Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and crunch.
Conclusion
This Mexican street corn coleslaw is an easy, crowd-pleasing addition to any meal. With its delightful blend of flavors and textures, it’s a must-try! For more culinary inspiration, check out this Pinterest page filled with delicious recipes.
Delicious Mexican Street Corn Coleslaw You’ll Love
Equipment
- grill
- large bowl
- small bowl
- whisk
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 ½ cups corn kernels fresh, canned, or frozen
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup fresh cilantro chopped
- ¼ cup cotija cheese crumbled
- 1 jalapeño finely diced (optional)
- 1 red onion diced (optional)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic minced
- 1 lime juice of
- salt and pepper to taste
Instructions
- Grill fresh corn for 5-7 minutes until charred, then cut off kernels. Alternatively, use thawed frozen or canned corn.
- In a large bowl, combine shredded cabbage, corn, cilantro, cotija cheese, jalapeño (if using), and red onion.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and toss well to ensure everything is evenly coated.
- Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.
