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.
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
Instructions
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Grill or pan-roast corn until slightly charred. Let cool.
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In a large bowl, combine shredded cabbage, roasted corn, cilantro, and Cotija cheese.
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In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
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Pour dressing over the cabbage mixture and toss until evenly coated.
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Chill for 15–30 minutes to allow flavors to meld.
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Garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.
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.
