Mexican Street Corn Coleslaw: A Flavorful Twist on a Classic Side Dish
Mexican Street Corn Coleslaw is a vibrant and delicious twist on two classic dishes—traditional coleslaw and elote, or Mexican street corn. This easy-to-make, crowd-pleasing salad combines crisp cabbage, sweet charred corn, zesty lime, and a creamy, tangy dressing infused with smoky spice. Whether you’re serving it as a side for tacos, barbecued meats, or simply enjoying it on its own, this colorful dish delivers irresistible flavor in every bite.
The inspiration for this coleslaw comes from the beloved street vendors of Mexico, who prepare and serve elote—grilled corn smothered in crema, cheese, lime, and chili powder. By combining these bold ingredients with crunchy cabbage and fresh cilantro, this dish adds a modern spin to a beloved classic. Perfect for summer gatherings, family cookouts, or weeknight meals, this Mexican Street Corn Coleslaw is sure to become a staple in your kitchen.
Quick Recipe Highlights
- Flavor Profile: A harmonious blend of smoky, tangy, creamy, and slightly sweet flavors that complement each other beautifully.
- Texture: The crispiness of cabbage balances out the creaminess of the dressing, while charred corn adds a satisfying chew.
- Aroma: Bold notes of roasted corn, fresh citrus, and fragrant cilantro provide an enticing aroma.
- Visual Appeal: A bright and colorful salad featuring golden corn, deep purple cabbage, and vibrant green cilantro.
- Skill Level Needed: Beginner-friendly, requiring basic chopping and mixing.
- Special Equipment: A grill pan or skillet for charring the corn enhances the depth of flavor.
Why You’ll Love This Recipe
Mexican Street Corn Coleslaw is an excellent choice for anyone who enjoys bold, zesty flavors. The combination of tangy lime and smoky spice enhances the natural sweetness of corn, while the creamy dressing gives it an indulgent feel. The balance of textures—crunchy, creamy, and slightly chewy—makes this dish deeply satisfying.
Beyond taste, this coleslaw is incredibly easy to prepare, making it a fantastic option for busy weeknights or last-minute side dishes. With a total preparation time of just 20 minutes, you can quickly whip up a delicious, homemade dish without any specialized culinary skills.
This coleslaw is also a great source of fiber and vitamins, thanks to nutrient-rich cabbage and fresh corn. The lime juice and fresh cilantro add a dose of antioxidants, making it a light and nutritious choice.
Perfect for entertaining, this colorful salad stands out at potlucks, barbecues, and summer parties. It pairs especially well with grilled meats, tacos, or even burgers, making it a versatile dish for nearly any meal.
An inexpensive and accessible dish, Mexican Street Corn Coleslaw utilizes simple, budget-friendly ingredients that can often be found in most kitchens. With affordable produce and pantry staples, it provides a restaurant-quality flavor without breaking the bank.
The Recipe
Mexican Street Corn Coleslaw
Serves: 6
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Kitchen Equipment Needed
- Mixing bowls
- Sharp knife and cutting board
- Grill pan or skillet
- Measuring cups and spoons
- Spatula or tongs
Ingredients
- 2 cups shredded cabbage (green or purple)
- 1 cup fresh or frozen corn, charred
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Heat a grill pan or skillet over medium-high heat. Add the corn and cook for 5 minutes, stirring occasionally, until it develops a slightly charred appearance.
- In a large mixing bowl, combine the shredded cabbage, charred corn, and chopped cilantro.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss everything together until well coated.
- Finish by folding in the crumbled cotija cheese and giving the coleslaw one final mix. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for up to 2 hours for the flavors to blend more deeply.
Recipe Notes
- If fresh corn isn’t available, frozen corn (thawed) can be used as an alternative.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños.
- Crumbled feta cheese can be used as a substitute for cotija if needed.
Add this Mexican Street Corn Coleslaw to your next meal, and enjoy a flavorful dish that brings vibrant, authentic taste to every bite!
