This Mexican Street Corn Coleslaw combines crunchy cabbage, sweet corn, and vibrant carrots with a creamy, tangy dressing infused with lime, chili, and cotija cheese. Perfect as a side dish for tacos, barbecue, or as a refreshing salad, it’s a bold, flavorful take on a classic favorite. Enjoy the irresistible mix of textures and flavors in every bite!
Why You’ll Love This Recipe
Bold Flavors: The lime, chili powder, and cilantro bring a fresh, zesty kick to every bite.
Easy to Make: A quick recipe that comes together in minutes with simple, accessible ingredients.
Versatile Side Dish: Pairs beautifully with tacos, grilled chicken, steak, or even burgers.
Crowd-Pleaser: Perfect for potlucks, family dinners, or as a make-ahead dish for gatherings.
Customizable: Adjust the spice level, add more veggies, or swap ingredients to fit your taste or dietary preferences.
Key Ingredients
Green Cabbage: Shredded green cabbage provides a sturdy, crunchy base that holds up well to the creamy dressing.
Corn Kernels: Sweet corn adds a burst of flavor and texture. Use fresh, frozen, or canned (just drain and rinse if using canned).
Carrots: Shredded carrots add a touch of natural sweetness and a beautiful pop of color.
Mayonnaise: The creamy base of the dressing gives the coleslaw its rich texture and ties all the flavors together.
Sour Cream: Balances the richness of the mayo with tangy creaminess, giving the dressing a lighter, fresher feel.
Cotija Cheese: This crumbly Mexican cheese brings a salty, tangy flavor that complements the sweet corn and zesty lime.
Lime Juice: Freshly squeezed lime juice brightens the dish with its citrusy tang and ties in the Mexican-inspired flavors.
Chili Powder: Adds a gentle, smoky heat that’s classic to Mexican cuisine.
Garlic: Minced fresh garlic enhances the dressing with its bold, aromatic notes.
Fresh Cilantro: Chopped cilantro adds a fresh, herbaceous quality and a pop of green color.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Vegetables
Combine Ingredients:
In a large mixing bowl, combine:
3 cups of shredded cabbage
1 cup of corn (canned, fresh, or frozen, thawed if needed)
1 cup of shredded carrots
Toss gently to mix the vegetables evenly.
Step 2: Make the Dressing
Whisk Ingredients:
In a separate bowl, whisk together:
½ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice (about 1 lime)
1 clove minced garlic
½ teaspoon chili powder
Mix until the dressing is smooth and all ingredients are well incorporated.
Step 3: Combine the Ingredients
Dress the Slaw:
Pour the prepared dressing over the vegetable mixture in the large bowl.
Toss thoroughly until the vegetables are evenly coated with the dressing.
Season:
Taste and season the slaw with salt and pepper to your preference.
Step 4: Chill and Serve
Chill:
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld and enhances the taste.
Serve:
Before serving, garnish with additional chopped cilantro and crumbled cotija cheese for extra flavor and visual appeal.
Enjoy:
Serve cold as a side dish for tacos, grilled meats, or as a refreshing addition to any meal!
Serving Suggestions
Tacos and Burritos: This coleslaw pairs wonderfully with fish tacos, carne asada, or carnitas.
Grilled Proteins: Serve alongside grilled chicken, steak, or shrimp for a vibrant and flavorful side.
BBQ Favorites: Use it as a refreshing side to ribs, pulled pork, or smoked brisket.
Sandwich Topping: Add a crunchy twist to burgers, sandwiches, or sliders.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the texture is best within the first day or two.
Make Ahead: Prepare the coleslaw and dressing separately up to a day in advance. Toss together just before serving for optimal crunch and freshness.
Variations
Spicier Version: Add a pinch of cayenne pepper or a drizzle of hot sauce to the dressing for extra heat.
Avocado Twist: Add diced avocado for a creamy, fresh element.
Low-Calorie Option: Swap full-fat mayo and sour cream with light versions or use Greek yogurt for a healthier twist.
Extra Veggies: Include diced bell peppers, red cabbage, or sliced jalapeños for more color and crunch.
Elote Style: Grill the corn kernels before adding them to the slaw for a smoky, charred flavor.
Conclusion
This Mexican Street Corn Coleslaw brings together the best of two classic dishes for a bold, refreshing side. Whether you’re enjoying it as a topping for tacos, a side for BBQ, or a colorful addition to your dinner table, this slaw is guaranteed to steal the show. Try it out, and let the vibrant flavors of Mexican street corn elevate your coleslaw game!
Mexican Street Corn Coleslaw
Ingredients
- 4 cups shredded green cabbage
- 2 cups corn kernels fresh or frozen, cooked
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice about 2 limes
- 2 cloves garlic minced
- 1 tsp chili powder
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine shredded cabbage, corn kernels, and shredded carrots. Toss gently to mix evenly.
- In a separate bowl, whisk together mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, minced garlic, and chili powder. Mix until smooth and well combined.
- Pour the dressing over the vegetable mixture. Toss thoroughly until the vegetables are evenly coated with the dressing. Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with additional cilantro and cotija cheese if desired.
