Go Back

Mexican Street Corn Coleslaw

A zesty, creamy slaw that combines the beloved flavors of elote into a colorful side perfect for busy weeknights and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups fresh corn kernels (about 6 ears) or 4 cups frozen, thawed
  • 4 cups shredded green cabbage (about half a medium head)
  • 2 cups shredded red cabbage for color
  • 1 cup shredded carrots (about 2 medium)
  • 1/2 cup diced red bell pepper optional; adds sweetness
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro optional
  • 1–2 pieces jalapeños, seeded and minced optional; adjust for heat preference
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tablespoons lime juice (about 1–2 limes)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1–2 teaspoons chili powder plus extra for garnish
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled Cotija or feta cheese plus extra for topping
  • to taste lime wedges for serving

Method
 

Preparation
  1. Heat a large skillet over medium-high heat and char the fresh corn kernels for about 6–8 minutes until golden-brown.
  2. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, vinegar, chili powder, cumin, garlic powder, salt, and pepper.
  3. While the corn cools, shred the green and red cabbage and carrots, and dice the bell pepper if using.
Assembly
  1. Combine the charred corn with the shredded vegetables in a large bowl.
  2. Pour the dressing over the veggies and toss gently until everything is evenly coated.
  3. Fold in the crumbled Cotija or feta cheese.
Serving
  1. Serve immediately or chill in the fridge for 30 minutes before serving.
  2. Transfer to a serving bowl, sprinkle with extra Cotija or dusting of chili powder, and serve with lime wedges.

Notes

Make it vegan by using vegan mayo and omit Cotija or replace with nutritional yeast. Keep dressing separate if prepping ahead.