Mexican Street Corn Coleslaw

Whenever I want a side dish that’s bold, creamy, and full of personality, I make this Mexican Street Corn Coleslaw. Inspired by the flavors of classic elote, it’s got sweet corn, crunchy cabbage, a tangy-spicy dressing, and just enough cheese to make every bite irresistible. It’s the kind of dish I bring to BBQs, taco nights, or honestly, just make a big bowl for myself.

Why I Love This Recipe

I love how this coleslaw combines everything I enjoy about street corn with the freshness of a slaw. It’s got the perfect mix of sweet, smoky, tangy, and creamy. I like how the crunch of cabbage balances the richness of the dressing, and the whole thing feels like a flavor explosion in the best way. It’s easy to make, always a hit, and pairs with just about anything grilled or spicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Green cabbage (shredded)

• Red cabbage (optional, for color and extra crunch)

• Corn (fresh grilled, frozen, or canned and drained)

• Mayonnaise

• Sour cream or Mexican crema

• Cotija cheese (crumbled)

• Lime juice

• Garlic (minced)

• Chili powder

• Smoked paprika

• Fresh cilantro (chopped)

• Salt and pepper

• Optional: jalapeño (finely diced) or hot sauce for extra heat

Directions

1. I start by grilling or pan-roasting the corn until it’s slightly charred. If I’m using frozen or canned, I dry it off and toast it in a hot skillet for that roasty flavor.

2. In a large bowl, I combine the shredded cabbage, corn, cilantro, and Cotija cheese.

3. In a smaller bowl, I whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.

4. I pour the dressing over the cabbage mixture and toss everything until well coated.

5. I let it chill for about 15–30 minutes before serving so the flavors can really come together.

6. Just before serving, I garnish with a little extra cheese, a sprinkle of chili powder, and more cilantro if I’m feeling festive.

Servings and Timing

This recipe makes about 6 servings as a side. It takes me around 20 minutes to prep and another 15–30 minutes of chilling time if I want the flavors to develop fully.

Variations

• I sometimes add black beans or diced red bell pepper for extra color and substance.

• For a lighter version, I swap some of the mayo with Greek yogurt.

• I use feta instead of Cotija when that’s what I have—still creamy and tangy.

• A pinch of cayenne gives it a nice kick if I want more heat.

• If I want to make it a meal, I top it with grilled chicken or shrimp.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The cabbage holds up well, though the slaw does soften over time. I don’t reheat it—this one’s best served chilled or at room temperature.

FAQs

Can I make this coleslaw ahead of time?

Yes! I often make it a few hours in advance. I just wait to add the cheese and final garnishes until right before serving to keep it fresh.

Can I use bagged coleslaw mix?

Absolutely. When I want to save time, I use a pre-shredded coleslaw mix and just add the corn, dressing, and extras.

Is this coleslaw spicy?

It can be, but I usually keep it mild. If I want it spicy, I add jalapeño or hot sauce to the dressing.

What’s the best corn to use?

I love using fresh grilled corn when it’s in season, but frozen or canned works just fine. I just make sure it’s dry before adding so the slaw doesn’t get watery.

Can I make it dairy-free?

Yes, I skip the Cotija and use a dairy-free sour cream and mayo. It still tastes amazing and keeps that street corn flavor.

Conclusion

This Mexican Street Corn Coleslaw is everything I want in a side dish—bright, bold, and full of texture. I love how easy it is to throw together, and how it always adds a festive touch to any meal. Whether I’m serving it with tacos, grilled meats, or just eating it straight from the bowl, it’s a fresh and flavorful favorite I keep coming back to.

Mexican Street Corn Coleslaw

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• Author: Mary
• Prep Time: 20 minutes
• Total Time: 35–50 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican-inspired
• Diet: Gluten Free

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Description

This Mexican Street Corn Coleslaw is a bold, creamy, and crunchy twist on classic elote. Packed with sweet corn, shredded cabbage, Cotija cheese, and a tangy-spicy dressing, it’s the perfect side dish for BBQs, taco nights, or any festive gathering.

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Ingredients

• 3 cups green cabbage, shredded
• 1 cup red cabbage, shredded (optional for color)
• 2 cups corn kernels (grilled, frozen and toasted, or canned and drained)
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/3 cup Cotija cheese, crumbled
• 2 tbsp fresh lime juice
• 1 garlic clove, minced
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper to taste
• Optional: 1 finely diced jalapeño or a dash of hot sauce

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Instructions

1. Grill or pan-roast corn until slightly charred. Let cool.

2. In a large bowl, combine shredded cabbage, roasted corn, cilantro, and Cotija cheese.

3. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.

4. Pour dressing over the cabbage mixture and toss until evenly coated.

5. Chill for 15–30 minutes to allow flavors to meld.

6. Garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.

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Notes

• Add black beans or red bell pepper for extra color and nutrition.
• Swap some mayo with Greek yogurt for a lighter version.
• Substitute feta cheese if Cotija isn’t available.
• Add cayenne or extra chili powder for more heat.
• Top with grilled chicken or shrimp to turn it into a meal.