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
Scale
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