If you love the vibrant, smoky flavors of traditional Mexican street corn but want something with a fresh, crunchy twist, this Mexican Street Corn Coleslaw Recipe is going to be your new favorite dish. It brilliantly combines sweet corn kernels, crisp green and purple cabbage, and a creamy, zesty dressing that bursts with lime, chili, and a touch of cumin. Sprinkled with salty cotija cheese and bright cilantro, this coleslaw is not just a side—it’s the kind of recipe that makes every meal feel like a festive celebration of bold tastes and textures.
Ingredients You’ll Need
Getting the balance just right in this Mexican Street Corn Coleslaw Recipe is all about using fresh, simple ingredients that pack maximum flavor and texture. Each component plays its part, from the crunchy cabbage creating a satisfying bite to the creamy dressing tying everything together beautifully.
- Corn kernels (2 cups): Fresh, frozen, or canned work well; they add natural sweetness and the signature street corn essence.
- Green cabbage (1 small head, shredded): For crisp crunch and mild flavor.
- Purple cabbage (1 small head, shredded): Adds vibrant color and a slightly earthy taste.
- Mayonnaise (1/2 cup): Creates a creamy base for the dressing that coats every ingredient lovingly.
- Sour cream (1/4 cup): Adds tang and lightness, balancing the mayo perfectly.
- Lime juice (2 tbsp, freshly squeezed): Brings brightness and acidity to cut through the richness.
- Chili powder (1 tbsp): Provides warmth and that iconic Mexican street food kick.
- Cumin (1/2 tsp): Adds earthiness and a subtle depth that pairs wonderfully with the chili.
- Garlic powder (1/4 tsp): Infuses savory layers without overpowering the salad.
- Cotija cheese (1/2 cup, crumbled): Salty and crumbly, this cheese is the perfect finishing touch; feta can be a substitute.
- Fresh cilantro (1/4 cup, chopped): Offers vibrant herbal notes and freshness.
- Salt and pepper to taste: Essential for enhancing every flavor.
- Hot sauce (1 tbsp, optional): For those who like a little extra heat.
- Red onion (1/4 cup, finely chopped, optional): Adds a slight bite and sweetness.
How to Make Mexican Street Corn Coleslaw Recipe
Step 1: Prepare the Corn
Start by ensuring your corn is ready to shine. If you’re working with fresh corn, cook it (boiling or grilling works great) and carefully slice the kernels off the cob. Frozen corn just needs to be thawed and drained, while canned corn should be well rinsed to remove any brine or added salt. This step sets the stage for that sweet, juicy burst in every bite.
Step 2: Make the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cumin, garlic powder, and hot sauce if you want some heat. This creamy dressing is the heart of the Mexican Street Corn Coleslaw Recipe, coating all your fresh veggies with its bold and tangy flavors.
Step 3: Mix the Coleslaw
Add the shredded green and purple cabbage to the bowl along with the prepared corn kernels and red onion if using. Toss everything thoroughly so every strand of cabbage and kernel is lovingly wrapped in the spicy, creamy dressing. This is where the textures start to come alive — crunchy meets creamy in perfect harmony.
Step 4: Add the Cheese and Cilantro
Gently fold in the crumbled cotija cheese and freshly chopped cilantro. These ingredients add a salty punch and fresh, herbaceous brightness that elevate the coleslaw to truly mouthwatering territory.
Step 5: Season to Taste
Now taste your creation and season with salt and pepper as needed. If you crave a little more zing or heat, this is the time to add extra lime juice or chili powder. Every palate is different, so don’t hold back from making it your own.
Step 6: Chill and Let Flavors Meld
Refrigerate the coleslaw for at least 30 minutes to an hour. This resting time allows the flavors to meld beautifully, giving it that authentic, well-rounded taste that makes the Mexican Street Corn Coleslaw Recipe so irresistible.
How to Serve Mexican Street Corn Coleslaw Recipe
Garnishes
For an eye-catching presentation and an extra flavor boost, sprinkle a little more cotija cheese and some fresh cilantro leaves right before serving. A quick squeeze of lime can also add a bright finishing touch that guests will appreciate.
Side Dishes
This coleslaw pairs fantastically with grilled meats like carne asada or smoky chicken, as well as classic Mexican dishes such as tacos, quesadillas, or burritos. It’s also a refreshing side for barbecues and summer picnics when you want a cool, flavorful crunch to complement smoky, hearty mains.
Creative Ways to Present
Try serving the Mexican Street Corn Coleslaw Recipe in colorful taco bowls or as a vibrant topping for tostadas or nachos. You can even use it as a filling for hearty sandwiches and wraps, adding layers of flavor and texture that make every bite exciting.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Coleslaw Recipe will keep well covered in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, but for best crunch and freshness, enjoy it sooner rather than later.
Freezing
This coleslaw is not ideal for freezing because the cabbage and dressing textures can become watery and mushy once thawed. It’s best enjoyed fresh or refrigerated.
Reheating
Because this dish is meant to be served cold, reheating is not recommended. If you want a warm side, consider serving this coleslaw alongside heated dishes but enjoy it chilled for the perfect contrast.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works wonderfully in the Mexican Street Corn Coleslaw Recipe. Just thaw it completely and drain any excess liquid before mixing it in to avoid sogginess.
Is there a dairy-free version?
You can easily make it dairy-free by swapping the mayonnaise and sour cream for vegan alternatives and substituting cotija cheese with a dairy-free cheese or omitting it altogether. The flavor will still be vibrant and delicious.
How spicy is this coleslaw?
The recipe has a mild to moderate spice level thanks to chili powder and optional hot sauce, but you can adjust the heat to suit your taste by adding more hot sauce or chili powder as you like.
What can I substitute for cotija cheese?
Feta cheese is an excellent substitute if you can’t find cotija. It has a similar crumbly texture and a tangy, salty flavor that complements the coleslaw beautifully.
Can this coleslaw be made ahead for a party?
Yes! It actually tastes even better after sitting for a bit as the flavors meld. Just keep it chilled until ready to serve, and give it a gentle toss before plating.
Final Thoughts
There’s something truly joyful about digging into a bowl of this Mexican Street Corn Coleslaw Recipe — the crunchy textures, the creamy, zesty dressing, and the playful combination of colors and flavors all come together to create a dish that feels both familiar and exciting. Whether you’re planning a casual family dinner, a festive party, or just craving something fresh and flavorful, this recipe is an absolute winner. Give it a try, and watch it become a beloved part of your recipe rotation!
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Mexican Street Corn Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking fresh corn)
- Total Time: 25 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 combining the sweetness of corn with the crunch of green and purple cabbage, all tossed in a zesty, creamy dressing with lime, chili powder, and cotija cheese. Perfectly chilled, it’s an ideal accompaniment for tacos, grilled meats, or any Mexican-inspired meal, offering a colorful and refreshing twist on traditional coleslaw.
Ingredients
Corn
- 2 cups cooked corn kernels (fresh, frozen, or canned)
Vegetables
- 1 small head green cabbage, shredded
- 1 small head purple cabbage, shredded
- 1/4 cup red onion, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1 tbsp hot sauce (optional, for a spicy kick)
Cheese
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, cook the corn by boiling or grilling it until tender and then cut the kernels off the cob. If using frozen corn, thaw completely and drain any excess liquid. For canned corn, drain and rinse thoroughly to remove excess sodium and preserve freshness.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cumin, garlic powder, and hot sauce if desired. Mix thoroughly until the ingredients form a smooth and creamy dressing base.
- Mix the Coleslaw: Add the shredded green and purple cabbage along with the prepared corn and finely chopped red onion if using into the bowl with the dressing. Toss all ingredients together well to ensure everything is evenly coated with the dressing.
- Add the Cheese and Cilantro: Gently fold in the crumbled cotija cheese and freshly chopped cilantro. This adds a creamy, salty, and fresh element that complements the overall flavor and texture of the coleslaw.
- Season: Taste the coleslaw and adjust the seasoning by adding salt and pepper accordingly. If preferred, enhance the flavor by adding more lime juice or chili powder to suit your personal taste.
- Serve: Chill the coleslaw in the refrigerator for 30 minutes to 1 hour to allow the flavors to meld beautifully. Serve cold as a refreshing side dish alongside tacos, grilled meats, or any Mexican-inspired meals.
Notes
- Use fresh corn for the best flavor, but frozen or canned corn works well when fresh is not available.
- Adjust the hot sauce amount based on your preferred spice level or omit for a milder dish.
- For a vegetarian option, ensure the cotija cheese or feta substitute is suitable for your diet.
- Chilling the coleslaw helps the flavors meld but can be served immediately if time is short.
- This coleslaw pairs beautifully with grilled chicken, steak, or as a topping for tacos and sandwiches.
