There’s something unforgettable about the first time you try Mexican street corn, also known as elote. Charred corn on the cob, smothered in creamy mayo, dusted with chili and cotija, finished with a squeeze of lime—it’s bold, messy, and full of joy. This Mexican Street Corn Coleslaw takes everything you love about elote and reimagines it in a dish that’s easy to serve at gatherings, perfect for potlucks, and irresistibly refreshing.

I first came across this twist during a summer cookout at a friend’s house in Southern California. Their backyard was filled with the scent of grilled meats, the sound of kids playing, and bowls of vibrant, colorful sides. Among them sat a humble-looking coleslaw, but the moment I took a bite, I was hooked. It was tangy, sweet, smoky, crunchy, and creamy all at once—the very essence of summer in a single spoonful. Since then, this coleslaw has earned a permanent spot at our family barbecues, taco nights, and even weeknight dinners when I want something special without too much effort.

Blending the crunchy freshness of classic slaw with the rich, spicy, and zesty profile of Mexican street corn, this dish bridges two beloved traditions. Whether you’ve tasted elote on a bustling street corner in Mexico City or at a food truck in Austin, this coleslaw brings those memories back with every bite.

Why You’ll Love This Recipe:

• Vibrant Flavors: Tangy lime, smoky chili, creamy dressing, and salty cotija cheese create the ultimate flavor bomb.
• Great Texture: Crunchy cabbage, juicy corn, and creamy dressing offer a satisfying contrast.
• Perfect Side Dish: Pairs beautifully with grilled meats, tacos, or sandwiches.
• Easy to Make Ahead: Ideal for prepping in advance—gets even better with time.
• Vegetarian Friendly: No meat, no problem—this dish shines all on its own.

INGREDIENTS YOU’LL NEED:

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1½ cups corn kernels (fresh, canned, or thawed frozen)
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup chopped fresh cilantro
• ¼ cup crumbled cotija cheese (or feta)
• 1 jalapeño, finely diced (optional)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 garlic clove, minced
• Juice of 1 lime
• Salt and black pepper to taste

HOW TO MAKE MEXICAN STREET CORN COLESLAW:

Step-by-Step Instructions

STEP 1: Prep the Base
Start by placing your shredded green and purple cabbage in a large salad bowl. Add the corn—if you can grill it beforehand, even better for that charred flavor. Toss in the cilantro, crumbled cotija, and the optional diced jalapeño for some heat.

STEP 2: Whisk Up the Dressing
In a separate bowl, combine the mayonnaise, sour cream, fresh lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Whisk it until it becomes a smooth, creamy dressing. Taste and adjust the seasoning if needed—add more lime for tang, or a pinch more chili for heat.

STEP 3: Mix and Chill
Pour the creamy dressing over the cabbage mixture. Toss until everything is evenly coated and the flavors begin to marry. Cover the bowl and refrigerate for at least 30 minutes. The chilling step allows the cabbage to soften slightly and the corn to soak up all that beautiful flavor.

HELPFUL TIPS:

• Use Grilled Corn for Authentic Flavor: Grill corn on the cob and cut off the kernels for a smoky, sweet touch.
• Make it a Meal: Add grilled chicken or black beans for a heartier version.
• Spice it Up: Keep the jalapeño seeds in for extra heat, or drizzle in a little chipotle sauce.
• Cheese Substitutes: Can’t find cotija? Feta works well too—just choose a crumbly variety.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes (includes chilling time)
• Yield: 6 servings
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

NOTES:

This recipe is flexible and forgiving. You can add diced red onion, roasted red pepper, or even shredded carrots for an extra twist. It’s great for customizing based on what’s in your fridge.

NUTRITIONAL INFORMATION (Per Serving, approx.):

• Calories: 220
• Fat: 18g
• Carbohydrates: 15g
• Protein: 4g
• Fiber: 3g
• Sugar: 6g
• Sodium: 250mg

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Absolutely. In fact, it tastes even better after a few hours in the fridge as the flavors blend together beautifully.

Can I make this dairy-free?
Yes, use dairy-free mayonnaise and sour cream, and either omit the cheese or use a plant-based alternative.

Can I serve this warm?
This coleslaw is meant to be served chilled. Warm versions lose the fresh crunch that makes this dish shine.

How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.

STORAGE INSTRUCTIONS:

Store any leftovers in a tightly sealed container in the refrigerator for up to 3 days. The slaw may soften slightly over time but will remain flavorful. Stir gently before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Hot Honey Pasta Salad
• Guy Fieri Macaroni Salad: A Flavor-Packed Twist on a Classic
• Chicken Pasta Salad
• BBQ Chicken Chopped Salad

CONCLUSION:

Mexican Street Corn Coleslaw is a dish that tells a story with every bite—a story of street vendors, smoky grills, summer sunshine, and simple ingredients transformed into something unforgettable. Whether you’re making it for a backyard barbecue, a Taco Tuesday feast, or just to shake up your usual side dish rotation, this coleslaw promises to become a favorite in your kitchen too.

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