Mexican Street Corn Coleslaw starts with a burst of flavors: crisp cabbage, sweet corn, zesty lime, and creamy mayo come together for a refreshing side that’s ready in minutes. This coleslaw strikes the perfect balance—creamy yet bright, crunchy yet tangy—making it an ideal companion to grilled meats, tacos, or even as a hearty standalone salad. With just a handful of simple ingredients and minimal prep, it’s an easy, crowd-pleasing dish full of bold taste and colorful texture.
Why You’ll Love This Mexican Street Corn Coleslaw
You’ll adore this recipe because it captures the beloved flavors of Mexican street corn (elote)—creamy, tangy, cheesy, with a hint of heat—but in a slaw form that’s easier to serve, lighter to eat, and perfect for gatherings. The mix of green and red cabbage adds crunch and color, while corn adds sweetness and nostalgia. It’s effortless to make, endlessly customizable, and stays delicious even after chilling. Plus, cotija cheese brings just the right salty pop!
Ingredients
Here’s what you’ll need (ingredients slightly rephrased for clarity and flow):
- 8 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 cups well-drained canned corn
- 1 large jalapeño, diced
- ½ cup sliced green onions
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- ¼ cup chopped parsley (or cilantro, if preferred)
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon chili powder
- ½ cup cotija cheese (or feta as a substitute)
(Measurements and ingredient list are adapted from Lord Byron’s Kitchen’s Mexican Street Corn Coleslaw recipe.)
Step‑by‑Step: How to Make Mexican Street Corn Coleslaw
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth.
- Using a vegetable peeler, shred both cabbages into fine, long strands (or use a food processor or box grater). Place in a large mixing bowl.
- Add the chopped jalapeño and sliced green onions to the bowl of shredded cabbage.
- Stir in the well-drained corn and chopped parsley or cilantro.
- Crumble in the cotija (or feta) cheese.
- Re-whisk the dressing to ensure it’s well-mixed, then pour it over the vegetables.
- Gently toss the mixture until all ingredients are well combined and evenly coated in the dressing.
- Transfer the slaw to a sealed container and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
- Right before serving, give it one last toss to redistribute the dressing.
Helpful Tips
- Prep shortcuts: Pre-shredded coleslaw mix works in a pinch—just note that your texture might be slightly different.
- Drain well: Make sure your corn is thoroughly drained—or even patted dry—to prevent a watery slaw.
- Mix-ins: Swap parsley for cilantro for a citrusy pop, or add chopped bell peppers for extra crunch and color.
- Make ahead advantage: Flavor deepens when chilled. Prepare up to 24–48 hours in advance (just toss before serving).
- Adjust spice: Remove jalapeño seeds to tone down heat, or add more chili powder for a bolder punch.
Substitutions And Variations
- Cheese: Cotija cheese brings authentic flavor, but feta or queso fresco can substitute nicely, or leave it out for a dairy-free version.
- Dressing swap: Mix Greek yogurt with mayo for a lighter, tangier dressing, or use sour cream or Mexican crema to riff on the style.
- Corn options: Fresh grilled corn adds smoky depth; frozen fire‑roasted corn brings convenience + flavor.
- Coleslaw base: A pre-mixed coleslaw bag speeds things up—just compensate with extra dressing for flavor boost.
Storage Instructions
Store the coleslaw in a sealed container in the fridge. For optimal taste and texture, enjoy within 2–3 days, as the creamy mayo-based dressing holds best during that time.
Nutritional Information
Approximate per‑serving nutrition (based on Lord Byron’s Kitchen estimate—makes about 12 servings):
- Calories: 112 kcal
- Carbohydrates: 10 g | Protein: 2 g | Fat: 7 g (Saturated: 1 g)
- Sodium: 219 mg | Fiber: 2 g | Sugar: 5 g
- Vitamin A: 1,868 IU | Vitamin C: 25 mg | Calcium: 33 mg
(Note: nutritional values will vary if you alter ingredients or serving sizes.)
Serving Suggestions
This slaw is an excellent side dish for grilled proteins like chicken, pork, or fish, and also makes a tasty addition to tacos, burgers, or wraps. The bright lime and creamy tang make it an excellent foil to spicy or smoky flavors—or even vegetarian mains.
Frequently Asked Questions About Mexican Street Corn Coleslaw
Can I make this ahead of time?
Absolutely! In fact, making it a few hours—or even up to 24 hours—ahead enhances flavor. Store the slaw chilled, but toss it again just before serving to redistribute any settled dressing and maintain its texture.
Can I use other cheeses?
Yes! Cotija is traditional for street-corn style—salty and crumbly. Feta or queso fresco work well, or omit cheese entirely for a lighter, dairy-free version.
What if I don’t like jalapeños?
No problem! You can leave them out, especially if you’re sensitive to heat. To keep some flavor, consider adding a sprinkle of chili powder or a milder bell pepper for color without the spice.
Can I use frozen or grilled corn instead of canned?
Absolutely. If using frozen, thaw and drain well; fire‑roasted frozen corn adds a smoky touch. Grilled fresh corn kernels are fantastic if you want that charred flavor.
Conclusion
Mexican Street Corn Coleslaw is a truly versatile and addictive dish—it brings the best of Mexico’s beloved elote into a refreshing, slaw-style salad that’s quick to make and even easier to love. Thank you for trying this recipe with me—I hope you enjoy the bright creaminess, the crunch, and the savory surprise of cotija cheese in every bite. I’m so happy you’re part of this community of food lovers! Wishing you joyful cooking and happy summer gatherings with this delicious coleslaw. Enjoy every vibrant, zesty mouthful!
Print
Mexican Street Corn Coleslaw
- Total Time: 2 hours 15 minutes
- Yield: 10–12 servings 1x
Description
Mexican Street Corn Coleslaw is a creamy, crunchy, and colorful side dish inspired by elote. It features cabbage, corn, jalapeño, cotija cheese, and a tangy chili-lime mayo dressing. Perfect for summer cookouts, tacos, burgers, or potlucks!
Ingredients
8 cups shredded green cabbage
2 cups shredded red cabbage
2 cups well-drained canned corn
1 large jalapeño, diced
½ cup sliced green onions
1 cup mayonnaise
1 tablespoon fresh lime juice
¼ cup chopped parsley (or cilantro)
½ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon chili powder
½ cup cotija cheese (or feta)
Instructions
- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth.
- Using a vegetable peeler, shred both cabbages into fine, long strands (or use a food processor or box grater). Place in a large mixing bowl.
- Add the chopped jalapeño and sliced green onions to the bowl of shredded cabbage.
- Stir in the well-drained corn and chopped parsley or cilantro.
- Crumble in the cotija (or feta) cheese.
- Re-whisk the dressing to ensure it’s well-mixed, then pour it over the vegetables.
- Gently toss the mixture until all ingredients are well combined and evenly coated in the dressing.
- Transfer the slaw to a sealed container and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
- Right before serving, give it one last toss to redistribute the dressing.
Notes
Use fresh grilled or frozen fire-roasted corn for added flavor.
Store in the fridge and consume within 2–3 days.
Adjust heat by removing jalapeño seeds or adding extra chili powder.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: ~1 cup
- Calories: 112
- Sugar: 5 g
- Carbohydrates: 10 g
- Protein: 2 g