🌽 Mexican Street Corn Coleslaw Recipe: Creamy and Flavorful!
Mexican Street Corn Coleslaw is a vibrant and zesty twist on classic coleslaw, packed with the bold flavors of elote-style corn. This creamy, tangy, and slightly spicy side dish combines crisp cabbage, roasted corn, cotija cheese, and a lime-infused dressing. It’s the perfect complement to grilled meats, tacos, or a delicious addition to your summer cookouts!
⏳ Time
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 6
📝 Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 ½ cups roasted corn (fresh or frozen)
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese
- 1 small jalapeño (diced)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
🍨 Instructions
Step 1: Roast the Corn
Heat a skillet over medium-high heat and cook the corn until slightly charred, about 3–5 minutes. Remove from heat and let it cool slightly.
Step 2: Prepare the Coleslaw Mix
In a large bowl, combine the shredded green and purple cabbage, chopped cilantro, jalapeño, and roasted corn.
Step 3: Make the Dressing
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt. For a complete meal, serve alongside Baked Cream Cheese Chicken.
Step 4: Combine and Toss
Pour the dressing over the cabbage mixture and toss everything together until well coated.
Step 5: Garnish and Serve
Sprinkle with crumbled cotija cheese and serve immediately, or let it chill for 15 minutes for enhanced flavor!
🔥 Tips for the Best Mexican Street Corn Coleslaw
- 🌽 Use fresh grilled corn for extra smoky flavor.
- 🌶️ Adjust spice levels by adding more or less jalapeño.
- 🍋 Let the coleslaw sit for 15 minutes before serving to enhance the flavors.
- 🧀 Substitute feta cheese if cotija is unavailable.
💛 Why You’ll Love This Recipe
Mexican Street Corn Coleslaw is creamy, crunchy, and packed with irresistible flavors. It’s a refreshing twist on classic coleslaw, making it a must-try for taco nights, barbecues, or potlucks!
🥄 Nutritional Information (Per Serving)
- Calories: 180
- Protein: 4g
- Carbohydrates: 14g
- Fat: 12g
- Sugar: 3g
- Fiber: 3g
❄️ Make-Ahead and Storage Tips
- Make-Ahead: Prepare the dressing and veggies separately and mix before serving.
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- No Freezing: The dressing may separate and become watery.
🍽️ Conclusion
Mexican Street Corn Coleslaw is a vibrant, flavorful side dish that pairs perfectly with grilled meats, tacos, or Old-Fashioned Goulash. Try this easy recipe for a refreshing twist on coleslaw that your family will love!
Mexican Street Corn Coleslaw
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 ½ cups roasted corn fresh or frozen
- ¼ cup chopped cilantro
- ¼ cup crumbled cotija cheese
- 1 small jalapeño diced
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Instructions
- Heat a skillet over medium-high heat and cook the corn until slightly charred, about 3–5 minutes. Remove from heat and let it cool slightly.
- In a large bowl, combine the shredded green and purple cabbage, chopped cilantro, jalapeño, and roasted corn.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt. For a complete meal, serve alongside Baked Cream Cheese Chicken.
- Pour the dressing over the cabbage mixture and toss everything together until well coated.
- Sprinkle with crumbled cotija cheese and serve immediately, or let it chill for 15 minutes for enhanced flavor!
Notes
- Make-Ahead: Prepare the dressing and veggies separately and mix before serving.
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- No Freezing: The dressing may separate and become watery.
