Mexican Street Corn Coleslaw: A Flavorful Twist on Classic Slaw

When it comes to fresh, bold, and flavorful side dishes, Mexican Street Corn Coleslaw stands out as an absolute crowd-pleaser. Whether you’re serving it at a summer barbecue, a festive taco night, or just looking for a new and exciting way to elevate your dinner, this recipe is the perfect choice. The combination of sweet corn, crunchy cabbage, and creamy dressing makes for a coleslaw that’s anything but ordinary. In this article, we’ll walk you through how to make this amazing dish from scratch, explore why it’s such a hit, and discuss ways to customize it to fit your preferences.

What is Mexican Street Corn Coleslaw?

Mexican Street Corn, or “Elote,” is a popular street food in Mexico, typically made with grilled corn on the cob slathered in a creamy sauce and sprinkled with cheese, lime, and spices. When you combine the flavors of this beloved street food with classic coleslaw ingredients, you get Mexican Street Corn Coleslaw. This dish is a perfect fusion of traditional coleslaw with bold Mexican flavors that include cilantro, jalapeño, and smoked paprika, all wrapped in a creamy dressing made from mayonnaise, sour cream, and lime juice.

The result? A zesty, creamy, and slightly spicy side dish that pairs perfectly with tacos, grilled meats, and even as a topping for sandwiches.

Why You’ll Love This Mexican Street Corn Coleslaw

There’s something irresistibly addictive about this coleslaw. Here’s why it’s guaranteed to be a hit every time:

1. Bursting with Flavor: The creamy dressing, smoky paprika, tangy lime juice, and the fresh sweetness of the corn create a mouthwatering combination of flavors.
2. Perfect Texture: The crisp cabbage provides a satisfying crunch, while the corn kernels offer a soft, juicy bite. Add in the crumbly Cotija cheese, and you have a mix of textures that makes each bite a delight.
3. Versatile: It’s an excellent side dish, topping for tacos, or even a standalone salad. It pairs wonderfully with grilled chicken, steak, or seafood.
4. Quick & Easy to Make: This recipe takes only about 15 minutes of preparation time and minimal cooking, so it’s perfect for busy weeknights or last-minute gatherings.
5. Customizable: The beauty of this dish is that you can tweak it to your liking. Add more or less spice with jalapeños or chili powder, or even switch up the cheese if you prefer something milder.

How to Make Mexican Street Corn Coleslaw

Ingredients You’ll Need:

For the Slaw:

• 3 cups shredded cabbage (green or a mix of red and green for color)
• 1 ½ cups corn kernels (fresh, canned, or frozen and thawed)
• ¼ cup chopped fresh cilantro
• ¼ cup diced red onion
• 1 small jalapeño, finely diced (optional for spice)
• ½ cup crumbled Cotija cheese (or feta as a substitute)

For the Dressing:

• ⅓ cup mayonnaise
• 2 tablespoons sour cream (or Greek yogurt for a lighter version)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Instructions:

1. Prepare the Corn:
   If you’re using fresh corn, start by lightly charring it. Heat a skillet over medium-high heat and place the corn in the pan for about 3-5 minutes, rotating occasionally, until golden brown and slightly charred. If using canned or frozen corn, skip this step. Let the corn cool before using.
2. Mix the Slaw Ingredients:
   In a large mixing bowl, combine the shredded cabbage, corn kernels, cilantro, red onion, jalapeño (if using), and crumbled Cotija cheese. Toss everything gently to mix.
3. Make the Dressing:
   In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and black pepper to taste.
4. Combine the Slaw and Dressing:
   Pour the creamy dressing over the slaw mixture and toss until everything is well-coated. Ensure that all the cabbage and corn are evenly mixed with the creamy dressing.
5. Chill and Serve:
   Let the Mexican Street Corn Coleslaw sit in the refrigerator for about 10-15 minutes to allow the flavors to marinate. This also helps the texture settle and absorb the dressing. Serve chilled, and enjoy as a side dish or topping for tacos.

Tips for Making the Best Mexican Street Corn Coleslaw

To ensure your Mexican Street Corn Coleslaw turns out perfect every time, here are a few tips and tricks:

• Corn Selection: Fresh corn adds a nice crunch and sweet flavor to this dish, but canned or frozen corn works just as well when fresh corn is not in season. If using frozen corn, be sure to thaw and drain it completely.
• Spice Level: If you prefer a milder slaw, you can omit the jalapeño and reduce the amount of chili powder. For extra heat, add more jalapeños or a dash of hot sauce.
• Make It Ahead: This coleslaw can be made ahead and stored in the refrigerator for up to 2 days. The flavors will only intensify, making it even more delicious the next day.
• Cheese Alternatives: If you can’t find Cotija cheese, feta or even Parmesan cheese can be used as a substitute. Cotija adds a crumbly, salty flavor, so choose your cheese accordingly for the best results.

Ways to Serve Mexican Street Corn Coleslaw

This vibrant and tangy slaw isn’t just for tacos! Here are some other ways to enjoy it:

• As a Side Dish: Serve it alongside grilled meats, like chicken, steak, or fish, for a complete meal.
• On Tacos: Use it as a topping for any type of tacos, from fish tacos to pulled pork tacos.
• With BBQ: Mexican Street Corn Coleslaw pairs wonderfully with BBQ meats, such as pulled pork, ribs, or grilled burgers.
• As a Salad: This dish can easily stand alone as a refreshing salad, especially on warm days.

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?

Yes! You can make Mexican Street Corn Coleslaw up to 2 days in advance. Just store it in an airtight container in the refrigerator. The flavors will intensify over time.

2. What can I substitute for Cotija cheese?

If you can’t find Cotija cheese, feta or Parmesan cheese are great alternatives. Cotija has a unique crumbly texture, but these cheeses can provide a similar salty kick.

3. How do I adjust the spice level?

To adjust the spice level, you can add more jalapeños or chili powder for extra heat. Conversely, omit the jalapeño and reduce the chili powder for a milder version.

4. Can I use different vegetables in the slaw?

Absolutely! Feel free to experiment by adding other vegetables like carrots, red cabbage, or even corn kernels for more flavor and texture.

5. Can I make this recipe dairy-free?

Yes, you can make it dairy-free by using a dairy-free mayonnaise and omitting the Cotija cheese. You can also try a dairy-free cheese alternative.

Conclusion: A Flavorful Twist on Classic Coleslaw

This Mexican Street Corn Coleslaw recipe is a perfect combination of creamy, tangy, and spicy flavors that will brighten up any meal. Whether you’re serving it as a side dish, taco topping, or a salad, this dish is guaranteed to impress with its vibrant flavors and textures. It’s easy to make, packed with fresh ingredients, and can be customized to suit your tastes.

So, the next time you’re looking for a fresh, flavorful side dish or topping, give this Mexican Street Corn Coleslaw a try. It’s the perfect way to bring a little bit of Mexican flair to your table!

Print