Are you tired of the same old coleslaw recipe? I’m thrilled to share my Mexican Street Corn Coleslaw with you today! This vibrant dish combines the smoky, zesty flavors of traditional Mexican street corn (elote) with the crisp, refreshing crunch of coleslaw. The charred corn kernels, tangy lime dressing, and sprinkle of cotija cheese create a flavor explosion that will have your taste buds dancing with joy!
Why You’ll Love This Mexican Street Corn Coleslaw
There’s something magical about transforming familiar dishes with unexpected flavors. This Mexican Street Corn Coleslaw does exactly that! The traditional creamy coleslaw gets a south-of-the-border makeover that’s absolutely irresistible.
What makes this coleslaw special is the perfect balance of textures and flavors. The cabbage provides a satisfying crunch, while the charred corn adds a smoky sweetness. The chili-lime dressing brings everything together with its creamy, tangy punch, and the cotija cheese offers that perfect salty finish.
I promised you versatile, and here’s proof! This coleslaw works beautifully as a side dish for Texas Roadhouse Garlic Butter Chicken, as a topping for tacos, or even as a standalone lunch option. Anything but boring!!
The Incredible Flavor Profile
The flavor of this Mexican Street Corn Coleslaw is truly something to celebrate. Each bite delivers the perfect combination of creamy, tangy, smoky, and fresh elements. The charred corn kernels bring a delightful sweetness and that distinctive roasted flavor that makes elote so popular.
The dressing, with its blend of mayo, lime juice, and spices, coats every ingredient perfectly without weighing down the crisp vegetables. And let’s not forget the finishing touch – that sprinkle of crumbled cotija cheese adds a salty, slightly tangy note that elevates the entire dish.
Trust me when I say the smell when this is all coming together is incredible!! Your kitchen will be filled with the aromatic blend of smoky corn, fresh lime, and fragrant spices.
Ingredients You’ll Need
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup thinly sliced red onion
- 3 ears of fresh corn, kernels removed
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup crumbled cotija cheese
Kitchen Tools Needed
The beauty of this recipe is that it requires minimal equipment:
- Large mixing bowl
- Small bowl for dressing
- Knife and cutting board
- Skillet (if charring corn on stovetop)
- Measuring cups and spoons
- Whisk or fork
- Tongs or large spoon for tossing
Ingredient Substitutions and Additions
Don’t worry if you can’t find every ingredient! Here are some great substitutions:
- Cotija Cheese: Feta cheese makes an excellent substitute if cotija isn’t available.
- Fresh Corn: In a pinch, frozen corn works too – just thaw and char it in a hot skillet.
- Cilantro: If you’re not a fan, try fresh parsley instead.
- Mayonnaise: Greek yogurt can provide a lighter alternative with added protein.
Want to kick it up a notch? Consider these tasty additions:
- Diced avocado
- Black beans
- Diced bell peppers
- Jalapeños for extra heat
- A squeeze of honey for subtle sweetness
How to Make Mexican Street Corn Coleslaw
Char the corn: This is where the magic begins! Grill or char the corn kernels in a hot skillet until they’re lightly golden and slightly smoky, about 3-4 minutes. This step adds that authentic elote flavor that makes this coleslaw special
Combine the vegetables: In a large mixing bowl, toss together the green and red cabbage, red onion, charred corn kernels, and cilantro. The variety of colors already makes this dish a feast for the eyes
Prepare the dressing: In a separate small bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
Dress the coleslaw: Pour the dressing over the cabbage mixture and toss thoroughly to ensure all ingredients are evenly coated. Every bite should have that perfect balance of flavors
Add the finishing touch: Sprinkle the crumbled cotija cheese over the top of the coleslaw. This not only adds flavor but also creates a beautiful presentation
Chill: Let the coleslaw rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to slightly soften in the dressing.
What to Serve with Mexican Street Corn Coleslaw
This versatile coleslaw pairs wonderfully with so many dishes! Try serving it alongside:
- Grilled chicken or fish
- Creamy Sundried Tomato Chicken Pasta for a fusion meal
- Tacos or burritos
- Burgers or hot dogs
- As a topping for pulled pork sandwiches
It’s also fantastic as part of a Mexican-inspired buffet, alongside guacamole, salsa, and chips. I’m kicking myself for not having shot it with my Cottage Cheese Muffins Recipe – they’d make a delightful pairing!
Pro Tips for Perfect Mexican Street Corn Coleslaw
- Don’t skip charring the corn: This step adds amazing flavor and is worth the extra few minutes.
- Adjust the heat level: Add more or less chili powder depending on your spice preference.
- Make ahead: This coleslaw actually tastes better after it sits for a while, making it perfect for meal prep or parties.
- Slice cabbage thinly: For the best texture, make sure your cabbage is shredded into thin, even pieces.
- Balance the dressing: Start with less dressing and add more if needed – you want the vegetables coated but not swimming in dressing.
Storage Instructions
This Mexican Street Corn Coleslaw will keep well in an airtight container in the refrigerator for 2-3 days. The flavors actually continue to develop, so it often tastes even better on day two!
Keep in mind that the coleslaw will release some liquid as it sits, so you might want to give it a good toss before serving leftover portions. The cotija cheese may also soften slightly but will still taste delicious.
Health Benefits
Beyond its incredible taste, this coleslaw offers some impressive nutritional benefits:
- Cabbage is rich in vitamins K and C and loaded with antioxidants
- Corn provides fiber and essential minerals
- Red onions contain beneficial flavonoids
- Cilantro offers a variety of vitamins and minerals
- The lime juice adds vitamin C and helps with iron absorption
At just 120 calories per serving, this flavorful side dish is a smart addition to any meal!
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Absolutely! In fact, I recommend making it at least 30 minutes before serving. It can be prepared up to a day in advance and stored in the refrigerator.
Is there a dairy-free version?
Yes! Simply omit the cotija cheese or substitute it with a dairy-free alternative like nutritional yeast for a similar savory flavor.
How can I make this coleslaw spicier?
Add a minced jalapeño or serrano pepper to the vegetable mixture, or increase the amount of chili powder in the dressing.
Conclusion: A Coleslaw Worth Celebrating
This Mexican Street Corn Coleslaw isn’t just a side dish – it’s a celebration of flavors! The combination of charred corn, zesty lime dressing, and crumbled cotija transforms an everyday coleslaw into something truly special.
Whether you’re planning a backyard barbecue, a Mexican-themed dinner, or just looking to elevate your weeknight meals, this coleslaw delivers vibrant flavor and a fresh take on a classic dish. It’s easy to make, versatile enough to complement countless meals, and guaranteed to impress your family and friends.
I’d love to see your creations! Share your photos on Pinterest and let me know how you enjoyed this Mexican Street Corn Coleslaw.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
- Calories per serving: 120
- Number of servings: 6
Looking for more delicious recipes to try? Check out my Creamy Sundried Tomato Chicken Pasta, Texas Roadhouse Garlic Butter Chicken, or Cottage Cheese Muffins Recipe!