Mexican Street Corn Coleslaw Recipe
This Mexican Street Corn Coleslaw is a creamy, crunchy, and flavor-packed side dish inspired by elote (Mexican street corn). Made with shredded cabbage, charred corn, cilantro, cotija cheese, and a zesty lime dressing, it’s the ultimate side for taco night, BBQs, and summer potlucks.
Ingredients:
Coleslaw Base:
4 cups shredded cabbage (green, purple, or mixed)
1 cup shredded carrots
1/2 cup fresh cilantro, chopped
1/4 cup red onion, finely chopped
Elote-Style Corn Mixture:
2 cups corn kernels (fresh, canned, or frozen)
2 tbsp mayonnaise
2 tbsp sour cream or Greek yogurt
1/4 cup cotija cheese (or feta cheese)
1 tsp chili powder
1/2 tsp smoked paprika
1 garlic clove, minced
Juice of 1 lime
Salt and pepper, to taste
Garnish:
Extra cotija cheese
Fresh cilantro
Lime wedges
Directions:
In a large bowl, combine cabbage, carrots, cilantro, and red onion.
In a skillet over medium-high heat, cook corn kernels until lightly charred (5–7 minutes).
Whisk mayonnaise, sour cream, cotija cheese, chili powder, paprika, garlic, lime juice, salt, and pepper into a creamy dressing.
Stir charred corn into the dressing until coated.
Pour over the cabbage mix and toss until combined.
Adjust seasoning with more lime, salt, or pepper.
Garnish with extra cheese, cilantro, and lime wedges. Chill before serving.
Why You’ll Love This Mexican Street Corn Coleslaw
Crunchy, creamy, and tangy with a smoky kick
Perfect side dish for tacos, fajitas, BBQ, or grilled meats
Easy summer salad for parties and cookouts
Inspired by authentic elote corn salad but with a refreshing coleslaw twist
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