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