Mexican Street Corn Coleslaw Recipe
Bring the bold flavors of elote classic Mexican street corn to your next cookout with this zesty, creamy Mexican Street Corn Coleslaw! A crunchy, colorful side dish packed with cotija cheese, chili-lime dressing, and fresh veggies. It’s the perfect summer salad for BBQs, potlucks, taco nights, or as a topping for grilled meats and sandwiches!
Ingredients:
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon chili powder
Salt and pepper to taste
Directions:
1. In a large bowl, combine shredded green and red cabbage for a colorful, crunchy base.
2. Add corn kernels, red onion, and cilantro for a burst of flavor.
3. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth and creamy.
4. Pour the dressing over the slaw mixture and toss until everything is evenly coated.
5. Gently fold in most of the cotija cheese, saving a little for garnish.
6. Chill in the fridge for at least 30 minutes to let the flavors develop.
7. Before serving, toss again and top with the remaining cotija.
Why You’ll Love This Mexican Street Corn Coleslaw:
Inspired by authentic Mexican elote
Easy 15-minute prep
Perfect for summer BBQs, grilled chicken, or taco night
Naturally gluten-free and customizable
Mexican Street Corn Coleslaw, Elote Coleslaw
