Mexican Street Corn Coleslaw
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.
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Grill Pan or Skillet (optional)
- Measuring cups and spoons
- Small whisk or fork
- Serving bowl or platter
Ingredients
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
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.
Notes
Estimated Nutritional Value (per serving)
- Calories: ~180–220 kcal
- Protein: ~4g
- Fat: ~15g
- Carbohydrates: ~12g
- Fiber: ~3g
- Sugar: ~4g
- Sodium: ~250mg