Mexican Street Corn Coleslaw
This zesty Mexican Street Corn Coleslaw combines the creamy, smoky, and tangy flavors of Elote (Mexican Street Corn) with the crunch of fresh cabbage. It’s the perfect Mexican-inspired side dish for tacos, BBQs, potlucks, and summer cookouts. Packed with grilled corn, creamy lime dressing, chili powder, and cotija cheese, this recipe is a guaranteed crowd-pleaser!
Ingredients:
4 cups shredded green cabbage
1 1/2 cups corn kernels (frozen, thawed, or fresh grilled corn off the cob)
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/2 teaspoon garlic powder
Salt & black pepper, to taste
1/3 cup cotija cheese, crumbled (or substitute feta)
Optional: extra chili powder & cotija for garnish
Directions:
1. In a large mixing bowl, combine shredded cabbage, corn, red onion, and cilantro.
2. In a small bowl, whisk together the creamy dressing: mayonnaise, sour cream, lime juice, apple cider vinegar, chili powder, paprika, cumin, garlic powder, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and corn mixture. Toss until everything is evenly coated.
4. Gently fold in the crumbled cotija cheese.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Garnish with extra cheese and a sprinkle of chili powder before serving.
Recipe Tips & Details:
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~210 kcal per serving
Why You’ll Love This Mexican Coleslaw:
Easy 15-minute prep
Perfect topping for tacos, burritos, and burgers
Great side dish for BBQs and potlucks
Fresh, creamy, zesty, and full of flavor!
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