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Mexican Street Corn Coleslaw
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Mexican Street Corn Coleslaw

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!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 5
Course: Side Dish
Calories: 180
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a large bowl, combine the shredded green and purple cabbage, chopped cilantro, jalapeño, and roasted corn.
  3. 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.
  4. Pour the dressing over the cabbage mixture and toss everything together until well coated.
  5. 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.