Mexican Street Corn Coleslaw

If you’re craving a summer side dish that’s creamy, crunchy, and bursting with bold flavor, this Mexican Street Corn Coleslaw is a must-try. It takes all the best parts of traditional coleslaw and gives them a smoky, zesty twist inspired by elote—the beloved grilled corn on the cob you’ll find sold on street corners across Mexico. Instead of sticking to plain mayo or vinegar, this slaw brings in chili powder, lime juice, cotija cheese, and a little kick of jalapeño for a side dish that seriously wakes up your plate.

I first made this as a last-minute dish for a backyard BBQ, not expecting much more than a fun experiment—but it ended up being the star of the spread. Guests who normally passed over coleslaw were going back for seconds. It’s one of those recipes that hits all the notes: tangy, sweet, spicy, and creamy, with the perfect amount of crunch. Plus, it’s super colorful and just looks happy on the table.

What I love most about it is how versatile it is. You can serve it with grilled chicken, pile it onto fish tacos, or scoop it up with tortilla chips. It’s a great way to bring something unique to a potluck or cookout without having to spend hours in the kitchen. You just need some shredded cabbage, fresh or frozen corn, a creamy-spicy dressing, and a handful of garnishes to make it feel special.

Whether you’re a fan of traditional elote or you’re just looking for a fun twist on classic coleslaw, this version is packed with flavor and super easy to make. Let’s dive into how to bring it together!

Why You’ll Love It

• Bold, Layered Flavors: This coleslaw isn’t your ordinary side. The combination of smoky grilled corn, zesty lime, creamy mayo, and salty cotija cheese creates a flavor explosion in every bite.
• Perfect Balance of Textures: Crunchy cabbage and corn kernels paired with the smooth, tangy dressing make each mouthful satisfyingly fresh and creamy.
• Easy to Make Ahead: You can prepare it a few hours or even a day in advance—the flavors actually deepen over time, making it ideal for busy hosts or meal prep.
• Versatile Side Dish: It pairs beautifully with grilled meats, tacos, burgers, or can even be enjoyed on its own as a light, flavorful salad.
• A Crowd-Pleaser: Whether you’re feeding family or a large group, this Mexican Street Corn Coleslaw appeals to all ages and tastes, thanks to its approachable but exciting flavor profile.

Ingredient List

For the Slaw

• 4 cups shredded green cabbage (about half a medium head)
• 1 cup shredded red cabbage (for color and crunch)
• 1 cup fresh or frozen corn kernels (if frozen, thawed)
• 1/4 cup finely chopped red onion
• 1 small jalapeño, seeded and finely chopped (optional, for heat)
• 1/4 cup chopped fresh cilantro

For the Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1-2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For Topping

• 1/2 cup crumbled cotija cheese (or feta if unavailable)
• Extra chili powder or Tajín seasoning, for sprinkling
• Lime wedges, for serving

Ingredient Notes

• I always use fresh corn when it’s in season—it adds a natural sweetness and slight smokiness if you grill it first. Frozen corn works well too if you don’t have fresh.
• Cotija cheese is essential for that authentic salty tang; if you can’t find it, feta is a good substitute but less crumbly.
• Don’t skip the lime juice! It brightens the whole dish and balances the creamy dressing perfectly.
• Jalapeño is optional but highly recommended if you like a mild kick—remove seeds to keep it milder.
• Mayonnaise and sour cream together give the dressing a creamy but light texture that coats the slaw without being too heavy.
• For an extra authentic touch, sprinkle some Tajín on top—it’s a tangy, chili-lime seasoning popular in Mexican street food.

Kitchen Equipment Needed

• Large Mixing Bowl – For tossing all the slaw ingredients together evenly. I like using a glass bowl so you can see everything mix.
• Sharp Chef’s Knife – Essential for finely chopping the cabbage, onion, and jalapeño. A good sharp knife makes prep quick and safe.
• Cutting Board – To chop all your veggies on. A sturdy, non-slip board is my go-to.
• Grill Pan or Skillet (optional) – If you want to char the corn for extra smoky flavor, this is perfect. Otherwise, fresh or thawed corn works straight from the bowl.
• Measuring Cups and Spoons – For getting the dressing just right every time.
• Small Whisk or Fork – To mix the dressing ingredients until smooth and well combined.
• Serving Bowl or Platter – To display the finished slaw beautifully at the table. I prefer a wide shallow bowl for easy serving.

Instructions

Step 1: Prepare the Corn

• If using fresh corn, peel back the husks but don’t remove them completely—this makes it easier to grill without burning the kernels.
• Grill the corn over medium-high heat for about 8-10 minutes, turning every 2 minutes until lightly charred on all sides.
• Let the corn cool slightly, then use a sharp knife to carefully cut the kernels off the cob.
• Pro Tip: If you don’t have a grill, you can char the corn in a dry skillet or under the broiler for a similar smoky effect.

Step 2: Shred and Chop the Veggies

• Using a sharp knife, shred the green and red cabbage into thin strips. If you have a mandoline slicer, this can speed up the process and give even slices.
• Finely chop the red onion and jalapeño (remove seeds if you prefer less heat).
• Roughly chop the fresh cilantro.
• Place all the veggies and corn into a large mixing bowl.

Step 3: Make the Dressing

• In a small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
• Whisk everything together until smooth and creamy.
• Pro Tip: Whisk continuously to prevent lumps and to fully blend the spices into the dressing.

Step 4: Toss the Slaw

• Pour the dressing over the bowl of cabbage, corn, onion, jalapeño, and cilantro.
• Using tongs or two large spoons, gently toss everything together until the slaw is evenly coated with the dressing.
• Taste and adjust seasoning if needed—add more salt, lime juice, or chili powder to suit your preference.

Step 5: Add the Finishing Touches

• Transfer the coleslaw to a serving bowl or platter.
• Sprinkle the crumbled cotija cheese evenly over the top.
• For an extra burst of flavor and color, lightly dust with more chili powder or Tajín seasoning.
• Serve with lime wedges on the side for guests to squeeze over their portion.

Step 6: Chill and Serve

• For best flavor, cover and refrigerate the slaw for at least 30 minutes before serving to let the flavors meld.
• Give it a gentle toss again just before serving to redistribute the dressing and cheese.

Enjoy your vibrant, creamy, and flavorful Mexican Street Corn Coleslaw!

Tips and Tricks for Success

• Use a sharp knife for chopping to keep the veggies crisp and prevent bruising the cabbage.
• Don’t overdress the slaw—start with less dressing and add more as needed to avoid sogginess.
• If you want extra smoky flavor, char the corn well but watch carefully so it doesn’t burn.
• Let the slaw chill for at least 30 minutes before serving; this helps the flavors blend beautifully.
• Add the cotija cheese just before serving to keep its crumbly texture intact.
• If you’re making ahead, store the dressing separately and toss it with the slaw just before serving for the freshest texture.

Ingredient Substitutions and Variations

• Corn: Use frozen corn if fresh isn’t available; just thaw and pat dry before mixing.
• Cotija Cheese: Substitute with feta or queso fresco for a similar salty, tangy flavor.
• Mayonnaise: Swap for Greek yogurt or vegan mayo for a lighter or dairy-free option.
• Jalapeño: Replace with a milder pepper like poblano or skip entirely if you prefer no heat.
• Cabbage: Use Napa cabbage or shredded kale for a different texture and flavor.
• Herbs: Try fresh parsley or mint instead of cilantro if you’re not a fan.
• Spices: Add a pinch of cayenne or chipotle powder for a smokier, spicier kick.

Serving Suggestions

• Serve this Mexican Street Corn Coleslaw alongside grilled chicken or steak for a bright, creamy contrast to smoky meats.
• I love piling it onto fish tacos with a drizzle of extra lime juice—it adds the perfect crunch and flavor boost.
• Use it as a topping for pulled pork sandwiches or burgers to add freshness and a spicy kick.
• Scoop it onto tostadas or crunchy tortilla chips for a quick and tasty appetizer or snack.
• Pair it with a simple black bean and avocado salad for a colorful, vibrant summer meal that’s easy to throw together.

Storage and Reheating Instructions

• Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
• Give it a gentle stir before serving again to redistribute the dressing and toppings.
• This slaw is best served cold or at room temperature—avoid reheating as it can make the cabbage soggy.
• If preparing ahead, keep the dressing separate and toss just before serving to maintain crispness.

Frequently Asked Questions

Can I make this Mexican Street Corn Coleslaw vegan?

Absolutely! Swap the mayo and sour cream for vegan versions or use mashed avocado for creaminess. Use vegan cheese or omit it altogether, and you’re good to go!

What if I don’t like spicy food?

No worries! You can skip the jalapeño or use just a tiny bit without seeds to keep the heat very mild. The chili powder adds flavor without overwhelming spice.

Can I prepare this coleslaw in advance?

Yes! It actually tastes better after sitting for at least 30 minutes to let the flavors meld. Just store it covered in the fridge and add the cheese topping right before serving.

Is frozen corn okay to use?

Definitely. Just thaw the corn and drain any excess moisture before adding it to the slaw to avoid sogginess.

What can I use if I can’t find cotija cheese?

Feta or queso fresco are great alternatives. They bring a similar salty tang and crumbly texture.

How long will leftovers last?

Stored in an airtight container in the fridge, this coleslaw will stay fresh for up to 3 days. Give it a quick stir before serving again!

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Did you try this recipe? Let me know in the comments how it turned out!

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