Name: Mexican Street Corn Coleslaw
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 4 cups shredded green cabbage; 2 cups shredded purple cabbage; 1 ½ cups corn kernels (fresh, canned, or frozen and thawed); ½ cup mayonnaise; ¼ cup sour cream; ¼ cup fresh cilantro, chopped; ¼ cup cotija cheese, crumbled; 1 jalapeño, finely diced (optional); 1 teaspoon chili powder; ½ teaspoon smoked paprika; 1 clove garlic, minced; Juice of 1 lime; Salt and pepper to taste

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This Mexican Street Corn Coleslaw is a vibrant, creamy, and slightly spicy twist on traditional coleslaw. Inspired by the bold flavors of elote, it features crunchy cabbage, sweet corn, smoky paprika, and crumbled cotija cheese. The combination of creamy dressing with a zesty lime kick makes it a refreshing and irresistible side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups shredded green cabbage

2 cups shredded purple cabbage

1 ½ cups corn kernels (fresh, canned, or frozen and thawed)

½ cup mayonnaise

¼ cup sour cream

¼ cup fresh cilantro, chopped

¼ cup cotija cheese, crumbled

1 jalapeño, finely diced (optional)

1 teaspoon chili powder

½ teaspoon smoked paprika

1 clove garlic, minced

Juice of 1 lime

Salt and pepper to taste

Directions

In a large bowl, combine the shredded green and purple cabbage.

Add the corn, chopped cilantro, cotija cheese, and jalapeño (if using).

In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.

Pour the dressing over the cabbage mixture and toss well to coat everything evenly.

Let the coleslaw chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder for extra flavor.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 180 kcal per serving

Variations

Make it spicier: Add extra jalapeño or a dash of hot sauce.

Try a different cheese: If cotija isn’t available, use feta or Parmesan.

Swap the mayo: Use Greek yogurt for a lighter dressing.

Add protein: Mix in grilled chicken or black beans for a heartier dish.

Make it dairy-free: Skip the cotija cheese and use a dairy-free mayo alternative.

Storage/Reheating

This coleslaw tastes even better after a few hours in the fridge, making it a great make-ahead option.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: No need to reheat—just give it a good stir before serving. If it seems dry, add a little extra mayo or lime juice.

FAQs

How can I make this coleslaw ahead of time?

I recommend making it a few hours before serving and keeping it refrigerated. This allows the flavors to meld beautifully.

Can I use bagged coleslaw mix instead of shredding cabbage?

Yes! A pre-shredded coleslaw mix is a great time-saver. Just make sure to use about 6 cups.

What can I serve with this coleslaw?

It pairs perfectly with tacos, grilled meats, burgers, or as a topping for sandwiches.

Can I make this coleslaw without mayonnaise?

Absolutely! Swap mayo for Greek yogurt or a blend of avocado and lime juice for a creamy yet lighter version.

Is this coleslaw gluten-free?

Yes, all the ingredients are naturally gluten-free, making it a great choice for those with dietary restrictions.

Conclusion

Mexican Street Corn Coleslaw is a fun and flavorful upgrade to traditional coleslaw. It’s creamy, crunchy, smoky, and a little spicy—perfect for summer gatherings, taco nights, or as a fresh side dish. Try it once, and it just might become a new favorite.

Recipe:

Mexican Street Corn Coleslaw

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Print Recipe

This Mexican Street Corn Coleslaw is a bold, flavorful twist on classic coleslaw, inspired by elote. With crunchy cabbage, sweet corn, smoky spices, and creamy dressing, it’s the perfect side dish for BBQs, tacos, and summer gatherings. Topped with cotija cheese and a zesty lime kick, this easy, no-cook recipe is sure to impress!

Total Time: 15 minutes
Yield: 6 servings

Instructions

In a large bowl, combine the shredded green and purple cabbage.
Add the corn, chopped cilantro, cotija cheese, and jalapeño (if using).
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.
Pour the dressing over the cabbage mixture and toss until evenly coated.
Let the coleslaw chill in the refrigerator for at least 30 minutes.
Serve cold, garnished with extra cotija cheese and a sprinkle of chili powder.