If you’re craving a vibrant, creamy, and tangy salad that bursts with the authentic flavors of Mexico, this Mexican Street Corn Coleslaw Recipe is exactly what you need. Imagine the smoky sweetness of corn mingling with crisp cabbage, all dressed in a zesty, creamy sauce packed with lime, chili, and a sprinkle of salty cotija cheese. It’s a festive, colorful side that complements everything from barbecues to casual weeknight dinners and brings a refreshing twist to classic coleslaw you’ll want to make again and again.
Ingredients You’ll Need
Gathering the ingredients for this Mexican Street Corn Coleslaw Recipe is surprisingly simple, yet each component plays a crucial role in creating that perfect balance of flavor, crunch, and creaminess. From fresh cabbage adding crisp texture, to the lime and spices that awaken every bite, these ingredients come together to craft a truly unforgettable dish.
- 3 cups shredded green cabbage: The crunchy base that provides the perfect bite and freshness.
- 1 cup shredded purple cabbage (optional): Adds a beautiful pop of color and a slight earthiness.
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed): Sweetness and a burst of juicy texture hold the spotlight here.
- 1/3 cup mayonnaise: Creamy richness that binds the slaw perfectly.
- 1/4 cup sour cream: Adds tang and silkiness to the dressing for extra depth.
- 1 tablespoon fresh lime juice: Bright citrus acidity that wakes up all the flavors.
- 1 teaspoon lime zest: Extra lime punch in every bite with aromatic oils.
- 1/2 teaspoon chili powder: Brings mild spiciness and smoky warmth.
- 1/4 teaspoon smoked paprika: Amplifies the smoky flavor reminiscent of grilled corn.
- 1/4 teaspoon garlic powder: A subtle hint of savoriness that rounds out the dressing.
- 1/4 teaspoon salt: Essential to enhance all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle peppery bite.
- 1/4 cup crumbled cotija or feta cheese: Salty and creamy, this cheese elevates the slaw beautifully.
- 2 tablespoons chopped fresh cilantro: Fresh herbaceous notes that bring brightness.
- 1 tablespoon finely chopped red onion (optional): Provides a slight pungent crunch and color contrast.
How to Make Mexican Street Corn Coleslaw Recipe
Step 1: Prepare the Vegetables
Start by prepping your cabbage and corn. Shred the green cabbage finely so it offers that fresh crunch in every bite. If you’re including purple cabbage, shred that as well to add vibrant color. Then, whatever your corn choice—freshly grilled, canned, or thawed frozen kernels—make sure they’re ready to toss into the mix. If you like a little zesty sharpness, finely chop some red onion too.
Step 2: Whisk the Dressing
In a separate small bowl, whisk together mayonnaise and sour cream for that creamy base. Add fresh lime juice and zest for brightness, followed by the chili powder, smoked paprika, garlic powder, salt, and black pepper. Keep whisking until the blend is perfectly smooth and fragrant, setting the stage for those irresistible Mexican Street Corn Coleslaw flavors.
Step 3: Combine and Toss
Pour the dressing over your shredded cabbage and corn mixture. Use a large spoon or salad tongs to toss everything thoroughly until the slaw is evenly coated, making sure each kernel and cabbage shred gets kissed with that flavorful sauce.
Step 4: Add Cheese and Cilantro
Sprinkle in the crumbled cotija or feta cheese along with the chopped fresh cilantro. These final touches add salty richness and herbaceous freshness that balance the slaw perfectly. Give everything one gentle toss to incorporate these ingredients without breaking up the cheese too much.
Step 5: Chill and Let Flavors Meld
For best results, refrigerate the Mexican Street Corn Coleslaw Recipe for at least 15 minutes before serving. This resting time allows all the layers of flavor to come together, making every bite an explosion of creamy, spicy, tangy, and crunchy goodness.
How to Serve Mexican Street Corn Coleslaw Recipe
Garnishes
To really wow your guests, garnish the slaw with additional crumbled cotija cheese and a few sprigs of fresh cilantro just before serving. If you like a little extra kick, a light dusting of chili powder or some thinly sliced jalapeño rings can add an exciting spicy note.
Side Dishes
This Mexican Street Corn Coleslaw Recipe pairs beautifully with grilled meats like steak, chicken, or shrimp. It also complements vegetarian dishes such as tacos, quesadillas, or even as a topping for hearty grain bowls. Its refreshing crunch is a perfect contrast to rich and smoky flavors.
Creative Ways to Present
Try layering this coleslaw in clear glass jars or individual cups for a fun party presentation. You can also stuff it inside soft tortillas for a quick slaw taco or serve it on top of toasted bread with avocado for a summery open-faced sandwich. Its versatility lets you play around with presentation and elevate any meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mexican Street Corn Coleslaw Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to two days, but know that the cabbage might soften slightly over time. Stir gently before serving again.
Freezing
Because of the fresh vegetables and creamy dressing, freezing this slaw isn’t recommended, as it will change the texture and separate upon thawing. It’s best enjoyed fresh or stored refrigerated for a short period.
Reheating
This coleslaw is intended to be served cold, so reheating is not necessary or recommended. Serve fresh from the fridge for optimal texture and taste.
FAQs
Can I use grilled corn for this recipe?
Absolutely! Grilled or charred corn adds an amazing smoky flavor that enhances the authentic taste of the Mexican Street Corn Coleslaw Recipe beautifully.
Can I make this recipe vegan?
You can! Substitute the mayonnaise and sour cream with vegan versions, and use a vegan cheese alternative or omit the cheese to keep it plant-based.
How spicy is the coleslaw?
The recipe has a mild kick from chili powder and smoked paprika, but you can easily adjust the heat by adding cayenne pepper or fresh diced jalapeños to suit your taste.
Is the purple cabbage necessary?
While not essential, the purple cabbage adds lovely color and a subtle flavor variation that makes the dish more visually appealing and interesting.
What can I serve with this Mexican Street Corn Coleslaw Recipe?
This slaw is perfect alongside grilled meats, tacos, sandwiches, or even as a bright side for casual cookouts and picnics. It complements so many dishes wonderfully!
Final Thoughts
There is something so joyful about enjoying a dish like this Mexican Street Corn Coleslaw Recipe—it’s creamy, tangy, fun, and packed with personality in every bite. Whether you want to brighten up your next cookout or simply crave a fresh, flavorful side, this recipe is a winner you’ll love coming back to. So, gather your ingredients and dive into making this slaw; I promise it will become one of your go-to favorites in no time.
Print
Mexican Street Corn Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Coleslaw is a vibrant and flavorful side dish that combines crisp cabbage with sweet corn and a creamy, zesty dressing. Enhanced with a kick of chili powder, smoky paprika, and tangy cotija cheese, it’s a perfect accompaniment for summer barbecues or any Mexican-inspired meal. Quick to prepare with no cooking required, this refreshing coleslaw lets fresh flavors shine while offering a delightful balance of textures.
Ingredients
Vegetables
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 tablespoon finely chopped red onion (optional)
Dressing
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine the Vegetables: In a large bowl, mix together the shredded green cabbage, purple cabbage (if using), corn kernels, and finely chopped red onion to create the base for your coleslaw.
- Prepare the Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Toss the Slaw: Pour the prepared dressing over the cabbage and corn mixture. Toss thoroughly to ensure all the ingredients are evenly coated with the flavorful dressing.
- Add Cheese and Cilantro: Gently fold in the crumbled cotija cheese and chopped fresh cilantro to add a salty, creamy texture and fresh herbal notes to the slaw.
- Chill Before Serving: Refrigerate the coleslaw for at least 15 minutes to allow the flavors to meld together and the slaw to chill nicely before serving.
- Garnish and Serve: Optionally, garnish with extra cotija cheese and cilantro for presentation just before serving for an extra burst of flavor.
Notes
- For deeper flavor, use grilled or charred corn instead of raw or canned.
- Adjust the spice level by adding cayenne pepper or diced jalapeños if you prefer more heat.
- This coleslaw is best served cold and freshly made within the same day to maintain its crisp texture.
