Mexican Street Corn Coleslaw: A Flavor-Packed Twist on a Classic Side Dish

There’s something truly magical about the smoky, creamy, and tangy flavors of Mexican street corn (elotes). If you’ve ever had a freshly grilled ear of corn slathered in a mix of mayo, cheese, lime, and spices, you know exactly what I mean. That irresistible combination of flavors inspired this Mexican Street Corn Coleslaw—a fresh, crunchy, and flavor-packed side dish that brings the best of elotes and classic coleslaw together.

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I first stumbled upon a version of this coleslaw at a neighborhood barbecue. A friend had whipped up a big batch, and while I initially expected just another standard slaw, one bite completely changed my mind. The sweet, slightly charred corn mixed with the crisp cabbage, creamy dressing, and zesty lime made every bite exciting. I immediately asked for the recipe, and after a few tweaks, it became a staple at all my gatherings.

This recipe is perfect for beginners because it requires minimal cooking (just grilling the corn) and is easy to throw together in under 30 minutes. It’s also incredibly versatile—serve it alongside grilled meats, pile it onto tacos, or enjoy it as a fresh salad-style side dish. Whether you’re hosting a summer cookout, a casual taco night, or a potluck, this Mexican Street Corn Coleslaw is sure to be a hit.

Ingredients and Preparation

Before we dive into the step-by-step instructions, let’s break down the ingredients and some helpful substitutions to ensure you have everything you need.

Main Ingredients

• 4 ears of fresh corn – grilled and cut off the cob (see alternative options below)
• 2 cups red cabbage – shredded
• 2 cups green cabbage – shredded (or use a bagged coleslaw mix to save time)
• ½ cup cotija cheese – queso fresco or crumbled feta can be substituted
• ⅓ cup red onion – finely chopped
• ⅓ cup fresh cilantro – finely chopped
• 1-2 jalapenos – seeded and finely diced (adjust to your spice preference)

For the Dressing

• ½ cup mayonnaise
• ½ cup Mexican crema or sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin (adjust to taste)
• 1 teaspoon smoked paprika (adjust to taste)
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt, plus more to taste

Ingredient Substitutions and Alternatives

• Corn Alternatives: If fresh corn isn’t available, frozen grilled corn or well-drained canned corn can be used. If using frozen, thaw completely and drain well to avoid excess moisture in the coleslaw.
• Jalapeno Substitutes: If you prefer a milder dish, use only half a jalapeno or swap it for diced green bell pepper for a touch of sweetness.
• Cheese Options: Cotija has a slightly salty, crumbly texture, but queso fresco or feta cheese works well. If you need a dairy-free version, simply omit the cheese.
• Crema Alternatives: If you can’t find Mexican crema, sour cream or plain Greek yogurt works just as well.

Step-by-Step Instructions

Step 1: Grill the Corn

Grilling the corn enhances its sweetness and adds a smoky depth of flavor. Here’s how to do it:

1. Preheat a grill to medium-high heat. If using a stovetop grill pan, heat it over medium-high.
2. Lightly brush the corn with olive oil to prevent sticking.
3. Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until it has a nice char.
4. Remove from the heat and allow it to cool slightly.
5. Once cool enough to handle, cut the kernels off the cob with a sharp knife and transfer them to a large mixing bowl.

Step 2: Mix the Vegetables

1. To the bowl with the grilled corn, add:
   • Red and green cabbage
   • Chopped red onion
   • Cilantro
   • Diced jalapenos
2. Stir everything together to combine evenly.

Step 3: Make the Dressing

1. In a medium bowl, whisk together:
   • Mayonnaise
   • Mexican crema (or sour cream)
   • Lime juice
   • Cumin, smoked paprika, chili powder, and salt
2. Taste and adjust the seasoning. If it’s too mild, add a little more cumin or chili powder. If it feels too thick, you can thin it with an extra squeeze of lime juice.

Step 4: Assemble the Coleslaw

1. Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
2. Taste and adjust seasoning—if it seems bland, add a pinch of salt or a squeeze of extra lime juice.

Step 5: Chill and Serve

• Cover and refrigerate for at least 15-20 minutes before serving to let the flavors meld.
• Garnish with extra cilantro, cotija cheese, or a sprinkle of chili powder before serving.

Beginner Tips and Notes

Common Troubleshooting Issues

• Coleslaw is too watery – The cabbage releases moisture as it sits, especially when mixed with salt. To prevent excess liquid, drain the coleslaw before serving or mix in extra shredded cabbage.
• Too spicy? – Reduce the jalapeno or balance it out with a little extra sour cream.
• Dressing too thick? – Thin it out with extra lime juice or a splash of water.

Helpful Kitchen Tips

• Use Pre-Shredded Cabbage: If you’re short on time, grab a pre-mixed coleslaw blend to cut down on prep.
• Cut Corn Easily: Hold the cob upright in a large bowl when slicing off the kernels to catch them without making a mess.
• Make It Ahead: The flavors develop even more if you let the coleslaw sit for an hour before serving.

Serving Suggestions

This Mexican Street Corn Coleslaw is incredibly versatile. Try serving it with:

• Grilled Chicken or Beef: A refreshing side to balance smoky meats.
• Tacos & Burritos: Pile it onto tacos for a crunchy contrast.
• BBQ Pulled Chicken Sandwiches: A creamy, flavorful topping.
• Grilled Fish or Shrimp: Perfect for seafood lovers.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-5 days.
• Avoid Freezing: The mayo-based dressing doesn’t freeze well—this dish is best enjoyed fresh.

Conclusion

Mexican Street Corn Coleslaw is the perfect easy-to-make dish for any occasion. With its smoky-sweet corn, crunchy cabbage, creamy dressing, and bold spices, it delivers maximum flavor with minimal effort. Whether you’re a seasoned cook or just starting out in the kitchen, this dish is guaranteed to be a crowd-pleaser.

Have you tried this recipe? I’d love to hear how it turned out! Let me know in the comments, and feel free to share your favorite way to enjoy it!