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If you’ve ever wandered by a little backyard barbecue or poked around your local taco shop right as the grill is smoking, you might already know the magic I’m about to describe. There’s just something irresistible about the way sweet corn pops against the freshness of crunchy cabbage, and when you whirl it all up in a tangy, creamy dressing with a whisper of heat? Well, friends, that’s basically summer in a bowl for me.
This isn’t the kind of coleslaw you grew up with at church picnics—no offense to Aunt Jan’s classic recipe! This is a lively, Mexican street corn twist that I stumbled onto after my daughter begged for “that crunchy corn salad we had on vacation.” It’s instantly refreshing, a little creamy, a touch spicy, and honestly kind of addictive. One bite and you’ll want to pile it on your tacos, sandwiches—or eat it straight out of the mixing bowl (been there, done that, no regrets).
Why You’ll Love This Recipe
- Bright & Bold Flavors: Lime, chili powder, and cilantro bring plenty of zip with each bite (without overpowering your other dishes).
- Quick & Easy: It comes together with basic ingredients and just a little chopping—perfect for last-minute cookouts or surprise dinner guests.
- So Versatile: Serve as a vibrant side for tacos or burgers, or even as a topping for grilled meats. (It seriously wakes up any leftovers hiding in your fridge!)
- Crowd-Pleaser: Even the coleslaw skeptics in my family have gone back for seconds. It’s always the first bowl to empty at parties.
- Customizable: Add extra veggies or crank up the spice—totally up to you and your mood these days. No fancy rules here!
Key Ingredients
Green Cabbage: Good old-fashioned green cabbage is your sturdy, crunchy base. I like to shred mine myself (it’s cheaper, too) for those big, fresh pieces, but honestly, bagged slaw mix totally works—no shade, because when things get busy, shortcuts make dinner happen. If you’re feeling colorful, toss in a little napa or red cabbage.
Corn Kernels: Sweet corn is the sunshine in this dish! Fresh is absolutely best when it’s in season, but frozen and thawed, or even canned (just rinse it well), are wonderful backups. Sometimes, if I want a little more smoky flavor, I’ll grill the corn first (either right on the cob or just tossed in a skillet for a few minutes).
Carrots: Adds that cheerful orange pop and a hint of sweetness. I shred mine using my box grater, but pre-shredded is speedy. And don’t worry if the kids went wild the last time you bought carrots—extra always disappears.
Mayonnaise: Creamy and just rich enough. I usually use regular mayo, but light versions or avocado oil mayo work too if that’s what’s in your fridge.
Sour Cream: This lightens the mayo and brings in that tangy zip—essential in any dreamy slaw. Greek yogurt stands in beautifully for extra protein (and you probably won’t taste the difference).
Cotija Cheese: Crumbly, salty, and authentically street corn-y! If your grocery store is out, feta makes a perfectly fine substitute for that briny kick.
Lime Juice: Squeeze it fresh—trust me, it’s worth it. The bottled stuff just isn’t the same. Lime brightens every flavor and somehow makes everything taste even more summery.
Chili Powder: Just a pinch brings warmth with a touch of smokiness. If you’re out, try smoked paprika—delicious and just a bit different.
Garlic: Don’t skip the fresh stuff! A small clove, finely minced, gives this coleslaw a real depth (and trust me, it’ll have everyone asking about your “secret ingredient”).
Fresh Cilantro: Chopped for bold, herby freshness. If you’re not a cilantro fan (no judgement!), swap in parsley or simply leave it out.
Want the full ingredient list and measurements? Scroll down to the recipe card at the bottom—it’s perfect for printing out and taping to the fridge.
Instructions
Step 1: Prepare the Vegetables
Grab your biggest salad bowl (trust me, a little extra room makes tossing so much easier). Add 3 cups of shredded cabbage, 1 cup of corn, and 1 cup of shredded carrots. If you’re scaling up for a crowd, now is the time to break out the giant party bowl. Give everything a gentle toss with your hands or a pair of tongs. It should already look bright and happy and ready for more flavor.
Step 2: Make the Dressing
In a smaller bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, ½ cup crumbled cotija cheese, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 small clove minced garlic, and ½ teaspoon chili powder. Whisk it well—the cheese might stay a little chunky, which is definitely not a bad thing. You can taste now and add a hint more lime juice or chili powder if you want to tweak the zing or spice.
Step 3: Combine the Ingredients
Pour the dreamy, creamy dressing over your veggies and toss, toss, toss until everything is evenly coated—that’s when the magic happens. Grab a sneaky taste (chef’s privileges!) and see if you want a little salt or pepper. Sometimes I toss in a pinch of extra cheese on top for a little extra “wow.”
Step 4: Chill and Serve
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes to let all those flavors marry–they really do need a minute alone. If you’re in a rush (or just too excited), 15 minutes will still work, but longer is better for the flavor party.
Right before serving, I like to scatter on a little more cilantro and extra crumbled cotija—it just makes it look fancy, no effort required. Serve it ice-cold with tacos, grilled meats, burgers, or honestly, straight up with a fork for a snack while you’re cooking dinner. I won’t judge!
Serving Suggestions
Tacos and Burritos: This coleslaw is practically begging to join your next taco night. Try it with fish tacos, carnitas, or even just layered with some rotisserie chicken and avocado for the easiest burrito lunch ever.
Grilled Proteins: Throw it down next to anything that comes off the grill—chicken, steak, shrimp, heck, even tofu. The cool crunch totally wakes up those smoky flavors.
BBQ Favorites: Serve alongside ribs, pulled pork sandwiches, or brisket at your next backyard bash. The freshness cuts through rich, sticky barbecue better than any old pickle.
Sandwich Topping: Don’t be shy! Pile this slaw on burgers, sliders, or even a basic turkey sandwich. It brings almost instant “fancy bistro” vibes—no effort required.
Storage Tips
Refrigerate: Store any leftovers in an airtight container in the fridge for up to three days. The flavor deepens a little, but the cabbage will soften as it sits (we love it both ways—fresh and crisp or cool and mellow). If you’re prepping for a party, you can keep the veggies and the dressing separate for 24 hours, then toss and go when you’re ready to serve.
Make Ahead: I’m a big fan of prepping the veggies the night before, and mixing the dressing in a little jar. That way, assembly is a breeze the day of—a true lifesaver on busy weekends or when you’re trying to wrangle a houseful of hungry teenagers!
Variations
Bring the Heat: If you’re the spicy type, add a generous pinch of cayenne, a dash of your favorite hot sauce, or even some sliced fresh jalapeños along with the veggies. A little sweat on your brow just means it’s working, right?
Avocado Dream: Toss in some diced fresh avocado just before serving for another creamy, dreamy layer. It’s kind of fancy—and very delicious.
Lighter Option: Swap the mayo and sour cream fully or partly for plain Greek yogurt. It still tastes rich and flavorful, with a little protein bonus thrown in.
Veggie Power: Add bell peppers (red or orange for more color!), extra shredded carrots, or a handful of red cabbage if they’re hanging out in your fridge. This is one of those recipes where you genuinely can’t go wrong with “a little extra veggie.”
Elote Style: Grill your corn until it’s lightly charred before adding—just a few minutes brings out a deeper sweetness and adds so much street corn flavor. Highly recommend for special occasions!
Conclusion
Street corn meets classic slaw, and the result is pure craveable bliss—bright, bold, and comforting all at once. This is the dish I’m always asked to bring to cookouts and big family dinners, and every time I spot someone sneaking seconds I get all the warm fuzzies inside. Whether it’s taco night, burger night, or one of those “let’s pretend it’s summer” nights in January, this Mexican Street Corn Coleslaw is pure happy-food and definitely earns a permanent spot in our family lineup.
If you try it, I’d love to hear what you think—or which fun tweaks you made to make it your own. Drop a comment below or share your coleslaw stories (triumphs, flops, or anything in between). I just feel so lucky to share my kitchen and my table (even virtually!) with you. Here’s to all the cozy bites and the happy crunching, friends!
FAQ
Can I use frozen corn straight from the bag, or do I need to cook it first?
Help! I can’t find cotija cheese at my store. What can I use instead?
The dressing seems a bit thick when I mix it. Is that normal?
How long can I keep leftovers, and will the cabbage get soggy?
This made way more than my family can eat! Any creative ways to use up the leftovers?
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.
