Mexican Street Corn Coleslaw

Mexican Street Corn Coleslaw is a bold, creamy, and tangy twist on classic coleslaw, inspired by the flavors of elote—Mexican street corn. It features crunchy cabbage tossed with roasted corn, a zesty lime dressing, cotija cheese, and a dash of chili powder for that signature flair. I love serving it as a fresh, flavorful side dish for tacos, grilled meats, or any summer meal.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mash-up of creamy coleslaw and spicy street corn. It’s crunchy, colorful, and packed with flavor—smoky, tangy, cheesy, and just a little spicy. It comes together quickly and holds up well, making it great for picnics, BBQs, or meal prep. It’s a crowd-pleaser every time I bring it to the table.

Ingredients

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

shredded green cabbage (or coleslaw mix)
fresh or frozen corn (roasted or grilled for best flavor)
mayonnaise
sour cream or Greek yogurt
lime juice
cotija cheese (crumbled)
fresh cilantro (chopped)
garlic (minced)
chili powder
salt and pepper
optional: diced jalapeño or hot sauce for extra heat

Directions

1. I start by roasting the corn in a hot skillet or on the grill until it gets a nice char, then let it cool slightly.

2. In a large bowl, I combine the shredded cabbage, roasted corn, and chopped cilantro.

3. In a separate bowl, I whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper until smooth.

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

5. I fold in the crumbled cotija cheese and adjust the seasoning as needed.

6. I chill it for at least 15–20 minutes before serving so the flavors can meld.

Servings and timing

This recipe makes about 6–8 servings and takes roughly 20 minutes to prepare. It’s a quick, flavorful side I can throw together in a pinch.

Variations

Sometimes I add diced red bell pepper or shredded carrots for more crunch and color. I’ve also used purple cabbage for a vibrant look. For a lighter version, I use Greek yogurt in place of mayo. And when I want it extra bold, I stir in a little chipotle in adobo or a few dashes of hot sauce.

storage/reheating

I store this coleslaw in an airtight container in the fridge for up to 3 days. It tastes even better the next day after the flavors have blended. I give it a quick stir before serving, but I don’t recommend freezing it—coleslaw tends to get watery after thawing.

FAQs

Can I use frozen corn?

Yes, I’ve used frozen corn—just thaw it first and roast it in a skillet to develop that charred flavor.

What’s the best cheese substitute for cotija?

I use feta cheese if I don’t have cotija. It has a similar salty, crumbly texture.

Is this coleslaw spicy?

It has a mild heat from the chili powder, but I can increase the spice by adding jalapeño or hot sauce if I want more kick.

Can I make this dairy-free?

Yes, I substitute the sour cream with dairy-free yogurt and either skip the cheese or use a dairy-free alternative.

What dishes pair well with this coleslaw?

I love serving it with tacos, grilled chicken, BBQ ribs, or as a topping for pulled pork sandwiches or nachos.

Conclusion

Mexican Street Corn Coleslaw is a vibrant, delicious side dish that brings a fun twist to any meal. I love how it combines creamy, smoky, tangy, and crunchy elements into one bowl of flavor-packed goodness. Whether I’m hosting a cookout or just want to spice up a weeknight dinner, this coleslaw always delivers.

Mexican Street Corn Coleslaw

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

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Description

Mexican Street Corn Coleslaw is a zesty, creamy slaw inspired by elote. It combines cabbage, roasted corn, cotija cheese, and a chili-lime dressing, making it the perfect side dish for tacos, grilled meats, or any summer gathering.

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Ingredients

• 4 cups shredded green cabbage or coleslaw mix
• 2 cups corn (fresh, frozen, or canned, roasted or grilled)
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tbsp fresh lime juice
• 1/3 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 clove garlic, minced
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional: 1 jalapeño, diced or a few dashes of hot sauce

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Instructions

1. Roast or grill corn until lightly charred. Let cool.
2. In a large bowl, combine shredded cabbage, corn, and cilantro.
3. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
4. Pour dressing over the cabbage mixture and toss to coat evenly.
5. Fold in cotija cheese and adjust seasoning as needed.
6. Chill for 15–20 minutes before serving.

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Notes

• Add red bell pepper or shredded carrots for extra crunch and color.
• Use purple cabbage for visual appeal.
• Swap cotija with feta if needed.
• Substitute mayo with Greek yogurt for a lighter version.
• Store in fridge up to 3 days; stir before serving.

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Nutrition

• Serving Size: 1/8 of recipe
• Calories: 180
• Sugar: 4g
• Sodium: 270mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 20mg